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1
Put about 2 cups all-purpose flour in a bowl.
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2
Slowly add ice cold water, combining thoroughly before adding more.
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3
Once you've got a dough-like substance that is soft but not mushy, stop adding water.
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4
Roll it into a ball, put it back in the bowl, cover with a towel, and place it in the fridge to set for at least 30 minutes.
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5
While the dough is chilling, heat about a tablespoon of extra virgin olive oil over medium-high heat.
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6
Add the shallots and saute until translucent.
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7
Remove from heat and allow to cool.
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8
Dry the crab meat of any excess liquid.
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9
Make the ravioli filling by combining the crab meat and ricotta, breaking up any extra large pieces of crab as necessary.
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10
Add the shallots and season with salt and pepper to taste.
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11
Cover and refrigerate until you're ready to assemble your ravioli.
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12
Heat a large pot of salted water.
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13
Take a palm-sized amount of dough and roll it out to about 1/8 inch thick. I use a pasta roller, but you should be able to accomplish this with a rolling pin as well.
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14
Dust your surface with flour so that the dough doesn't stick.
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15
Place a small dollop of the filling a few inches from the edge of the rolled-out dough.
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16
Fold the dough over the filling, taking care to not trap any air inside (it will explode in the water if there are air pockets).
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17
Press the edges together with your fingers and cut the dough with a knife or a ravioli cutter.
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18
Once you've made all the ravioli, place them gently in the boiling water.
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19
Make sure you've turned the heat down so that the water isn't actually in a rolling boil.
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20
Once the ravioli rise to the top, they're done.
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21
While the pasta is cooking, stir 2 cups of the cream and the lemon juice in a heavy large skillet over medium heat to blend.
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22
Add the butter and cook over medium heat just until the butter melts, stirring occasionally, about 3 minutes.
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23
Remove from the heat.
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24
Add the remaining cream and the Parmiggiano to the sauce along with the zest, nutmeg, salt and pepper.
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25
Stir over low heat until the sauce thickens slightly, about 1-2 minutes.
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26
As the ravioli finish cooking, gently remove them from the water with a slotted spoon and add them to the sauce to coat.
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27
Transfer to pasta bowls or deep plates and garnish with fresh basil leaves and lemon zest for color.
