I make a pretty nice ravioli with the wild hog sausage I produce, add a little spinach and ricotta cheese to the mix
I like to make a fair-sized batch if I'm going to go to all effort it takes
Yesterday my wife and I returned from a fishing trip on the coast with 20 assorted rockfish, 4 large lingcod, and 12 Dungeness crabs. I got the fish fillets all vac-sealed and tossed into the freezer.
The crab got boiled and picked clean too. all vac-sealed and frozen now. I'm thinking that a crab ravioli would be a real gourmet treat with a Alfredo sauce, wondering what kind of cheese would mix well for a crab ravioli without being over-powering. RAY