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Chef Matt’s Recipes


Urban Farmer Alaskan King Crab with Ricotta Ravioli, Meyer Lemon and Truffle



6 portions    

For the Truffle Cream
4 ounces Black Winter Truffle Juice

1 quart  Heavy Whipping Cream

1 quart milk

½ cup celery, chopped

½ cup onion, chopped

½ cup fennel, chopped

¼ cup whole garlic cloves

1 tablespoon black peppercorns

2 each fresh bay leaves

Pinch of red pepper flakes

Zest of 3 meyer lemons


For the Crab:

6 each Alaskan Crab Legs, shells removed keeping the meat in large chunks

4 oz melted unsalted butter

For the Ravioli


15 egg yolks

.5 kilo bread flour

2T extra virgin olive oil


15 oz  Bellwether Jersey Ricotta

Salt and black pepper to taste

Shaved fresh Oregon Black truffle



Whole nutmeg and microplane grater


For the Cream:

Place all ingredients for the Cream, except the lemon zest and truffle juice, in a nonreactive stainless sauce pan. Reduce by 3/4ths.  Add the truffle juice and strain the sauce through a chinoix.  Add the lemon zest and season with Sea Salt.

For the Ravioli: 

With a dough hook mix and knead the pasta.  Roll it into sheets as thin as possible.  Place ½ ounce of filling at intervals on the sheets of pasta.  Place another sheet on top and press ravioli circles out of it.  These will be boiled in salted water for 4 minutes.

For the Crab:

Warm the crab very slowly and gently in the butter.  The temperature should not go over 160 degrees as to not break down the crab.

For the plate:

Warm the crab.  Cook the pasta.  Heat the crab in a sauce pan and add the pasta.  Toss in the cream.  Place in a bowl and spoon the crab meat over the top.  Shave truffles over and grate nutmeg over.  Garnish with chives and chervil sprigs.