What kind of sauce for snow crab filled ravioli?

[brendat4]

Hi all! Yesterday I was out shopping and bought some snow crab ravioli--looked interesting and yummy. But I'm not sure what kind of sauce I should make for it--possibly an Alfredo? I want to be able to taste the crab. Any suggestions?

[beejayw1]

How about a vodka-type sauce? Some tomato and some garlic, got not heavy enough to overpower the crab.

[emilycat]

I think a light vodka pink sauce would be perfect -- just a bit of cream, so it's not heavy, but just enough to make it a bit lighter than a bold tomato sauce that might hide the delicate crab flavor.
Yum! Definitely not a thread I should be posting on before lunch. :p

[golda]

I have had it with a red sauce. It was terrific! The crab flavor still came.
Whatever you decide for a sauce, I think you will have a delicious meal.

[Angela]

I've had crab ravioli in a lobster jusse (sp?) (kind of like a broth)and lobster ravioli with a saffron sauce. Both are excellent; however, I had them in restaurants and have no idea how to make the sauces. Somehow a turkey and cheese sandwich for lunch just isn't going to satisify :rolleyes:

[lorilei]

I'm thinking a saffron cream sauce might be completely lovely served atop these ravioli. The brilliant color would offer a pleasing contrast, and a bit of asparagus and red pepper served alongside would make a fantastic presentation :)

[Heidi]

I had Maine Lobster Ravioli at a restaurant on Friday night and boy was it yummy! It was in a sort of creamy sauce flavored with chives. It was not a very thick sauce, though.

Snow crab ravioli....makes my mouth water just thinking about it....

[brendat4]

Ok, a lot of these suggestions sound great! Only thing is I know I don't have a recipe for either a vodka cream sauce or a saffron sauce. Does anyone know of any that they can share? TIA!

[emilycat]

Hey, brenda!
I was dying for a vodka sauce a while back, and I posted a thread on it -- there are several wonderful ones on here; take your pick! :)
I think you could definitely use much less cream in these; they'd be less rich, but you'd still get the essence.

http://www.cookinglight.com/vbb/showthread.php?s=&threadid=2538&highlight=vodka+sauce

[SusanL]

we are dieing to know which recipe you used, I am salvitating at 5:30 AM about your decision!! Emilycat's thread looks great, I forgot about that one!

[lorilei]

Brenda -

I know this is probably too late, but I figured I'd share anyhow. Saffron cream sauce is really easy to make, and tastes wonderful over seafood... or even over veggies.

This recipe is not light, but you don't need a lot of it to add flavor:

1 1/2 cups dry white wine
1/2 cup shallots, minced
1 cup whipping cream
1 pinch saffron powder
salt and pepper
saffron threads

Bring the wine and shallots to a boil in a large saucepan until reduced to 2 tablespoons. Add the cream and saffron powder. Boil until reduced to about 3/4 of a cup. Strain through a fine mesh stainer, pressing on the solids with the back of a spoon. Season with salt and white pepper.

Can be made ahead and reheated.

[brendat4]

Well, I finally got around to making this dish. I even had to borrow (take) some vodka from my dad when we were up there visiting because we just don't keep much alcohol around. This is the one that I made:

RIGATONI WITH VODKA SAUCE

2 T olive oil
1/2 C chopped onion
1 clove garlic, chopped
1 28 oz can plum tomatoes w/ juices
1/2 C Vodka(Absolute or Stoli, I say!)
1/2 T crushed dried red pepper
1/2 C heavy cream, room temp.

Heat oil in medium skillet, add onion. Saute until tender; stir in garlic; saute. Add tomateos, Vodka & red pepper; simmer about 15 minutes until sauce is reduced. Stir in cream; simmer until sauce is slightly thinckended. Add to pasta. Season w/ salt.

Cook 1 lb of Rigatoni


It was from the previous thread mentioned one of the posts above. Unfortunately, I didn't care for it at all. It was WAY too spicy--I couldn't really taste the snow crab. My DH really liked it though, but this is a guy who likes anything spicy and will eat those little peppers at Thai restaurants just by themselves! I am a spiciness-wimp so am super sensitive to it. I think next time I will just try a mild cream sauce to go over the pasta. I think that even though the sauce was a little too spicy for me, I think a tomato based sauce is not the way to go with this ravioli. I didn't choose a couple of the other recipes in that thread because they called for bacon or prosciutto and I thought the flavor from that would conflict too much with the snow crab.

Thanks anyway everyone!