Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan

We spent the weekend camping in our motor home at the coast. Unfortunately, we endured a massive rain and windstorm that kept us cooped up in the motor home instead of playing on the beach. We made the best of it by playing games, watching movies, and reading. On Sunday, we headed to Garibaldi for the crab races. Sadly, the races ended early, and they were packing up to leave. My friend Currié managed to get us an amazing deal on whole, cleaned & cooked Dungeness crabs. Once we got home, I made some garlic butter crab legs. Luckily, we had leftover meat, so I made this spinach and ricotta ravioli topped with asparagus and tomato sauté with fresh crab and parmesan recipe, and an egg dish the following day. This crab and ravioli dish paired nicely with a simple salad and some crusty bread.

Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan

Ingredients:

• 10 oz Spinach and Ricotta Ravioli cooked in salted water, per instructions
• 2 tbsp olive oil, divided
• 1 small bunch of asparagus, woody ends removed, cut into thirds
• 1 cup of grape tomatoes
• Pinch of crushed red pepper flakes, to taste
• 2 cloves of garlic, minced
• 2 tbsp butter
• Parmesan cheese, shredded, to taste
• 1 tbsp toasted pine nuts
• 2 tbsp fresh basil, chopped
• Lemon wedges, for serving

How to Make Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan

Cook the ravioli in a large pot of well-salted water according to package instructions. Drain ravioli, reserving ¼ cup of pasta water.

Meanwhile, heat one tablespoon of olive oil in a large sauté pan over medium heat. Add the asparagus and grape tomatoes along with the crushed red pepper flakes, then cook, stirring occasionally, for 4-5 minutes, until the asparagus is crisp-tender and the tomatoes are ready to burst.

Add the minced garlic, remaining olive oil, and butter, stirring constantly for 1 minute.

Add the cooked & drained ravioli to the pan along with some reserved pasta water as needed. Season with sea salt and freshly cracked pepper, to taste.

Pour into a serving bowl, then top with shredded Parmesan, toasted pine nuts, and fresh basil.

Serve immediately, with lemon wedges on the side. Enjoy.