Ingredients

1 recipe Pasta Dough for Ravioli, recipe follows

Filling:
1 pound tub Dungeness crabmeat, picked through for shells
2 tablespoons extra-virgin olive oil
1/2 lemon, juiced
Sea salt and freshly ground black pepper
1 large egg white

Sauce:
4 cups (packed) mixed fresh herbs, such as flat-leaf parsley, basil, tarragon, and mint
4 green onions, green parts only, chopped
1 lemon, zest finely grated
Sea salt and freshly ground black pepper

Extra-virgin olive oil
2 anchovy fillets
3 garlic cloves, minced
1/2 cup heavy cream

Instructions

Make the pasta dough as directed in the master recipe.

To make the filling: Combine all the ingredients in a mixing bowl, stirring to incorporate.

To make the sauce: Put the herbs in a food processor with the green onions, lemon zest, salt, and pepper;
pulse to chop it up a bit. Add about 1/4 cup of olive oil and puree it down until smooth and bright green.

Coat a wide saute pan with a couple of tablespoons of olive oil and place over medium heat. When the oil gets
hazy, add the anchovies and mash them up with a wooden spoon so they melt into the oil. Toss in the garlic and
stir it around until it just begins to turn golden, not brown. Carefully pour the herb sauce into the anchovy
oil, stirring to incorporate. Mix in the heavy cream and season with salt and pepper. Pasta Dough
for Ravioli:
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
3 large eggs, plus 1 for egg wash
2 tablespoons extra-virgin olive oil

Cornmeal, for dusting To make the pasta dough: In an electric mixer fitted with a dough hook*,
combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Drizzle in 1 tablespoons of the
olive oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work
surface, knead and fold the dough until elastic and smooth, this should take about 10 minutes. Brush the
surface with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to
allow the gluten to relax.

*Alternatively if you don't have an electric mixer: Combine the flour and salt on a flat work surface; shape
into a mound and make a well in the center. Add the eggs and 1 tablespoon of the olive oil to the well and
lightly beat with a fork. Gradually draw in the flour from the inside wall of the well in a circular motion.
Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it
forms a ball. Continue as directed above.

Cut the ball of dough in 1/2, cover and reserve the piece you are not immediately using to prevent it from
drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it
through a pasta machine, 2 or 3 times, at widest setting. Pull and stretch the sheet of dough with the palm of
your hand as it emerges from the rollers. Reduce the setting and crank the dough through again, 2 or 3 times.
Continue tightening until the machine is at the narrowest setting; the dough should be paper-thin, about
1/8-inch thick (you should be able to see your hand through it.). Dust the sheets of dough with flour as

needed.

Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter and sheet of dough with flour, lay
out the long sheet of pasta, and brush the top surface with the egg wash, which acts as a glue. Drop
tablespoons of your favorite filling on 1/2 of the pasta sheet, about 2-inches apart. Fold the other 1/2 over
the filling like a blanket. With an espresso cup or fingers, gently press out air pockets around each mound of
filling. Use a sharp knife to cut each pillow into squares and crimp the 4 edges with the tins of a fork to
make a tight seal. Dust the ravioli and a sheet pan with cornmeal to prevent the pasta from sticking and lay
them out to dry slightly while assembling the rest.

Cook the ravioli in plenty of boiling salted water for 4 minutes; they'll float to the top when ready, so be
careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Bathe
the ravioli in your favorite sauce to lightly coat and serve.