Crab ravioli with tomato from Hot Pasta (page 49) by Hugh Carpenter and Teri Sandison

  • green onions
  • basil
  • Show all ingredients...
  • Serves : 4-8

  • EYB Comments

    Can substitute uncooked shrimp or salmon fillets for lump crabmeat, thin wonton wrappers for gyoza wrappers, and Parmigiano Reggiano for pecorino cheese.

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Notes about this recipe

  • Eat Your Books

    Can substitute uncooked shrimp or salmon fillets for lump crabmeat, thin wonton wrappers for gyoza wrappers, and Parmigiano Reggiano for pecorino cheese.

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