Spinach and cheese ravioli with crabmeat in a white cream sauce 

These delicious ravioli of fresh handmade pasta with ricotta and spinach with parmesan cream need a certain dexterity with fresh pasta. If we do not have manual skills we can safely buy fresh pasta and make the filling as described in the recipe. Usually my grandchildren do not love vegetables, like all children, but they gladly eat this first course. This parmesan cream made exclusively with milk and a thickener does not contain cream. 

Times change, I remember in the eighties we made many dishes with cooking cream, now I am almost forbidden by both my children. What can I say you change for love and I do it very willingly! Therefore, if you also care about the line and have a careful eye on calories, you will certainly like this recipe. A dish dedicated to those who can not resist creamy and enveloping condiments, to those who are crazy about cheeses, and just can not resist fresh pasta. An appetizing stuffed pasta, with a simple and delicate sauce, which fully enhances its flavor: here are the ricotta and spinach ravioli with crabmeat and cheese cream.

INGREDIENTS

300 gr of fresh pasta 

For the filling :

400 gr spinach leaves

200 gr of mixed ricotta

100 g crab meat

1 egg yolk

1 teaspoon nutmeg

2 sage leaves

1 pinch of salt

5 tablespoons Parmesan cheese

For the sauce :

2 glasses of milk

1 heaped tablespoon of cornstarch

80 gr of Parmesan cheese

GUIDELINES

To prepare the ravioli with crab meat and ricotta first prepare the filling. Blend together, with an immersion blender, all the ingredients for the filling, when you have obtained a smooth cream, pour it into a sac à poche. Knead the eggs and flour, you will have to get a firm and compact dough, then roll it out, with the appropriate pasta machine, in fairly thin sheets. On a sheet create tufts of filling and on it overlap another sheet. Cut the ravioli with a pasta cutter or with a mold with the shape you like. Cook the ravioli in salted water to which I recommend adding a drizzle of oil so that the ravioli do not stick together. In a pan melt the butter with two sage leaves, let the butter flavor for a few seconds and remove the sage. When the ravioli are ready, drain and pour them into the pan with the butter, add a tablespoon of Parmesan, mix the ingredients well and serve the ravioli with hot crab meat and ricotta.