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Bottoni al Granchio Reale (Crab-Stuffed Pasta) Recipe

Bottoni al Granchio Reale (Crab-Stuffed Pasta)
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)

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Prepare 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.
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