Crab Ravioli

When your kids want to try a gourmet dish and you have all the basics on hand, you know you'll be coming out right side up and saving big bucks by making it at home from scratch.  Not to mention all the love that gets put into it!  Let's DO THIS!

 CRAB FILLING:

8 oz crab meat 1/3 c feta cheese crumbles 2 oz Neufchâtel or cream cheese 1 tsp garlic powder 2 tbsp diced green onion CRAB FILLING DIRECTIONS: 1. Place crab meat and feta crumbles in food processor and pulse until blended. 2. Add cream cheese and process thoroughly. 3. Sprinkle garlic and green onions around evenly and give a few more pulses until well incorporated. ONION GARLIC COCONUT CREAM SAUCE: 1stick of salted butter 2 tbsp minced garlic 1/3 cup flour 3 cups coconut milk (NOT CREAM) 2 cups broth (chicken or clam) 1 tsp basil 1/2 tsp onion salt 1/2 cup diced green onions Salt & pepper to taste ONION GARLIC COCONUT CREAM SAUCE: 1. On low heat, saute minced garlic in butter for a about 3 minutes then remove from heat. 2. Add flour to butter and whisk quickly. 3. Return to heat and add coconut milk 1/2 cup at a time mixing thoroughly to keep roux from clumping. 4. Add broth the same way, 1/2 cup at a time mixing thoroughly after each addition. 5. Continue mixing until smooth and creamy. 6. Stir in basil and onion salt. 7. Remove from heat before adding green onions. 8. IF NEEDED, add salt/pepper to taste. RAVIOLI DOUGH: 3 cups all-purpose flour 1/2 teaspoon iodized salt 1/2 teaspoon onion salt 4 eggs 2 tbsp oil RAVIOLI DIRECTIONS: 1. Mix flour, salts together in a bowl stand up mixer. 2. Add eggs one at a time, allowing the mixture to incorporate well after each one. 3. Slowly add oil in while mixer is continues to mix 4. Form into a ball with hands and knead a few times before placing back in bowl. 5. Cover with plastic wrap and allow to rest at room temperature for 1/2 hour. 6. Fill a large pot of water on stove to HIGH to boil. 7. Separate dough into 2 halves. 8. Roll out dough on lightly floured surface until it is VERY thin. 9. Use pizza cutter to cut into 2x2 inch squares. 10. Brush squares lightly with water. 11. Place 1-2 teaspoons of filling in center of each square. 12. Place another ravioli square on top that has also been brushed with water (water side should be facing down on crab filling) 13. Press gently around edges with fingers then use then use a fork to seal edges shut as show in video above. 14. Place each filled ravioli square onto parchment or wax paper for easy removal. 15. Once all are filled and sealed, add 3-5 ravioli to boiling water at a time. Ravioli is done cooking when it rises to the top. 16. Remove from water and allow to drain in a colander. 17. Ladle heaping spoon of onion garlic sauce on top and enjoy!