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	<title>
	Comments on: Meyers Chuck to Ketchikan	</title>
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		<title>
		By: Laura Domela		</title>
		<link>https://www.riveted-blog.com/2016/08/meyers-chuck-to-ketchikan/#comment-2257</link>

		<dc:creator><![CDATA[Laura Domela]]></dc:creator>
		<pubDate>Sun, 21 Aug 2016 18:12:00 +0000</pubDate>
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					<description><![CDATA[In reply to &lt;a href=&quot;https://www.riveted-blog.com/2016/08/meyers-chuck-to-ketchikan/#comment-2256&quot;&gt;sanityhunter&lt;/a&gt;.

Thank you! Sounds yummy! :)]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://www.riveted-blog.com/2016/08/meyers-chuck-to-ketchikan/#comment-2256">sanityhunter</a>.</p>
<p>Thank you! Sounds yummy! 🙂</p>
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		<title>
		By: sanityhunter		</title>
		<link>https://www.riveted-blog.com/2016/08/meyers-chuck-to-ketchikan/#comment-2256</link>

		<dc:creator><![CDATA[sanityhunter]]></dc:creator>
		<pubDate>Sun, 21 Aug 2016 15:26:00 +0000</pubDate>
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					<description><![CDATA[Here is another good recipe, you can use oregano instead of Epicure pasta seasoning, and I use whatever kind of pasta I have in the cupboard. 

Cheese Ravioli with Dungeoness Crab Cream Sauce
 
I borrowed this recipe from my brother-in-law&#039;s brother&#039;s website, Mr. Mom Cooks. It was really delicious, and I even used the leftover sauce to make a sort of Crab Eggs Benedict the next morning. I added some chopped red peppers with the butter and shallot when I made it, just to get some extra veggies into our diet. 

Ingredients:

1 Dozen Fresh Cheese Ravioli (or any pasta you prefer)
½ med onion, minced
5 tbsp salted butter
1 1/2 cups creamo
2/3 cup tomato sauce
¾  tsp Epicure Pasta Seasoning
1/8 tsp sugar
8 oz lump crabmeat
Fresh Crusty Bread 

Directions: 
This is quick and easy and should take 20-30 minutes depending on how thick you like the crab cream sauce. 

Boil ravioli until about a minute before they are done. Arrange on a platter so they don&#039;t stick together. 

Put butter and shallot into the pan on med heat. Cook until shallot is soft. Add crabmeat and cook for a few more minutes. Add oregano and sugar to tomato sauce. Add heavy cream and tomato sauce to the pan. Reduce (stir) the sauce until your desired consistency. I like it thicker so it takes about 20 minutes of stirring. Pour the hot crab cream sauce over the ravioli and have at it.
 

]]></description>
			<content:encoded><![CDATA[<p>Here is another good recipe, you can use oregano instead of Epicure pasta seasoning, and I use whatever kind of pasta I have in the cupboard. </p>
<p>Cheese Ravioli with Dungeoness Crab Cream Sauce</p>
<p>I borrowed this recipe from my brother-in-law&#8217;s brother&#8217;s website, Mr. Mom Cooks. It was really delicious, and I even used the leftover sauce to make a sort of Crab Eggs Benedict the next morning. I added some chopped red peppers with the butter and shallot when I made it, just to get some extra veggies into our diet. </p>
<p>Ingredients:</p>
<p>1 Dozen Fresh Cheese Ravioli (or any pasta you prefer)<br />
½ med onion, minced<br />
5 tbsp salted butter<br />
1 1/2 cups creamo<br />
2/3 cup tomato sauce<br />
¾  tsp Epicure Pasta Seasoning<br />
1/8 tsp sugar<br />
8 oz lump crabmeat<br />
Fresh Crusty Bread </p>
<p>Directions:<br />
This is quick and easy and should take 20-30 minutes depending on how thick you like the crab cream sauce. </p>
<p>Boil ravioli until about a minute before they are done. Arrange on a platter so they don&#8217;t stick together. </p>
<p>Put butter and shallot into the pan on med heat. Cook until shallot is soft. Add crabmeat and cook for a few more minutes. Add oregano and sugar to tomato sauce. Add heavy cream and tomato sauce to the pan. Reduce (stir) the sauce until your desired consistency. I like it thicker so it takes about 20 minutes of stirring. Pour the hot crab cream sauce over the ravioli and have at it.</p>
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