Crab Ravioli with Corn Parmesan Sauce

Fresh Pasta Recipe

Crab ravioli filling:

450g crab meat 

½ cup (123g) ricotta cheese (sub. cottage cheese)

½ lemon, juiced

Crushed red pepper to taste

Salt and pepper to taste

Corn Parmesan Sauce Recipe

Drain the ricotta in a colander lined with cheesecloth that has been placed over a bowl.  Place something heavy on top of the ricotta to help drain any excess liquid overnight.

In a bowl combine the crab, ricotta, lemon juice, salt, pepper, and crushed red pepper and mix gently to combine. Do not over mix. Transfer to the refrigerator until ready to use.