Indulge in Bottoni al Granchio Reale: Crab-Stuffed Pasta Delight

If you are a pasta lover, this recipe is tailor-made for you. Bottoni al Granchio Reale, or Crab-Stuffed Pasta, is a delightful dish that combines the richness of crab meat with the creaminess of ricotta cheese and a tangy vodka sauce. Crafted by Anuraag Narsingani from JW Marriott New Delhi, this recipe requires button-shaped pasta, lump crab meat, ricotta cheese, onion, garlic, and a few other ingredients to create a flavorful and satisfying meal.

Cooking Time and Ingredients

Total Cooking Time: 35 minutes Preparation Time: 10 minutes Cooking Time: 25 minutes Servings: 2 Difficulty: Easy

Ingredients for 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

Ingredients for 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

Instructions

Preparing 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 well and set aside.

Cooking 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.

Making the Vodka Sauce:

1. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become soft and translucent, about 3-4 minutes.
2. Carefully add the vodka to the skillet, allowing it to simmer for about 2-3 minutes to let the alcohol evaporate.
3. Stir in the crushed tomatoes, bringing 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.

Assembling 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.

Finishing 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, simmering for a few minutes to heat the pasta through.

Serving:

1. Divide the crab-stuffed pasta with vodka sauce and peas among serving plates.
2. Garnish with fresh basil leaves and grated Parmesan cheese.