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Bottoni al Granchio Reale (Crab-Stuffed Pasta) Recipe
How to Make Bottoni al Granchio Reale (Crab-Stuffed Pasta)
Bottoni al Granchio Reale (Crab-Stuffed Pasta) Recipe If you like pasta then this recipe is perfect for you. You need vodka sauce, button pasta, ricotta cheese, onion and garlic to make it flavourful.
- Total Cook Time 35 mins
- Prep Time 10 mins
- Cook Time 25 mins
- Recipe Servings2
- Easy
Ingredients of Bottoni al Granchio Reale (Crab-Stuffed Pasta)
- For the Crab-Stuffed Pasta:
- 1 package of button-shaped pasta (Bottoni) or any pasta of your choice
- 1 cup lump crab meat, cooked and picked through for shells
- 1/2 cup ricotta cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- Zest of 1 lemon
- Salt and pepper to taste
- For the Vodka Sauce:
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup vodka
- 1 can (28 ounces) crushed tomatoes
- 1 cup heavy cream
- Salt and pepper to taste
- 1 cup frozen peas, thawed
- Fresh basil leaves, for garnish
- Grated Parmesan cheese, for serving
How to Make Bottoni al Granchio Reale (Crab-Stuffed Pasta)
HideShow MediaPrepare the Crab Filling:
1.
In a mixing bowl, combine the lump crab meat, ricotta cheese, grated Parmesan, chopped parsley, lemon zest, salt, and pepper. Mix until well combined. Set aside.
Cook the Pasta:
1.
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Make the Vodka Sauce:
1.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until they become soft and translucent, about 3-4 minutes.
2.
Carefully add the vodka to the skillet, and let it simmer for about 2-3 minutes, allowing the alcohol to evaporate.
3.
Stir in the crushed tomatoes and bring the mixture to a simmer. Reduce the heat to low and let it cook for about 10-15 minutes, stirring occasionally.
4.
Pour in the heavy cream and continue to cook for an additional 5 minutes, or until the sauce has thickened. Season with salt and pepper to taste.
Assemble the Crab-Stuffed Pasta:
1.
Take each cooked pasta button and place a small spoonful of the crab filling in the center. Fold the pasta in half to create a half-moon shape, sealing the edges to enclose the filling.
Finish the Dish:
1.
Gently reheat the vodka sauce if needed. Add the thawed peas to the sauce and cook for 2-3 minutes until they are heated through.
2.
Carefully place the stuffed pasta into the vodka sauce and simmer for a few minutes to heat the pasta through.
Serve:
1.
Divide the crab-stuffed pasta with vodka sauce and peas among serving plates.
2.
Garnish with fresh basil leaves and grated Parmesan cheese.