Crab Ravioli in Bacon Cream Sauce

• 1 1/2 cup Semola flour
• 1 1/2 cup White flour
• 4 eggs and 1 egg yolk at room temperature whisked
• 1 tsp  Cooking with Greens Pink Himalayan sea salt with iodine
• 4 tbsp extra virgin olive oil
• 4 tbsp water

BACON CREAM SAUCE

• 3 Tbsp Butter
• 1 scallion minced
• 3 slices bacon chopped
• 3 Tbsp flour
• 1 1/2 cups chicken stock
• 3/4 cup heavy whipping cream
• 2 tsp Cooking with Greens BLT Blend
• 1 Tbsp chopped Parsley
• Shredded Parmigiana cheese for plating

CRAB FILLING

• 1 lb Super Lump Crab
• 3/4 Tbsp Cooking with Greens Spicy Seafood Blend
• 1 Tbsp chopped fresh dill
• 1 tsp Lemon juice
• 1/4 cup whipped softened cream cheeese

On a flat surface, mix both flours together and form a volcano shape with a well in the middle.  Pour all ingredients in the depressed well center of the flour, mixing from the inside out. Mix all ingredients well and start to knead dough with both hands for about 10 minutes. Dough is ready when you can press your knuckle into the dough and it slowly springs back slightly. (If there is no spring back, continue to knead the dough. Once ready, roll dough into a ball and wrap dough in plastic wrap or cover with a towel, and set in the refrigerator to cool for 30 minutes.  While dough is resting, add seafood blend, 1 Tbsp parsley, lemon juice and softened cream cheese to bowl. Mix together well. Gently fold in crab. Set aside. In a hot sauce pan, add Bacon cream sauce ingredients in this order...chopped bacon first. Cook until partly done. Add in butter and scallions. Cook until butter is melted. Sprinkle in flour and mix together, browning flour lightly to make a roux. Once flour is your desired browness, slowly whisk in chicken broth, then heavy cream. Allow to simmer and thicken. Add in BLT blend and parsley. Lower heat or remove from heat (to reheat later). Take rested dough out and cut into 4 pieces. roll each piece out flat with a rolling pin. Use flour if dough is sticky. Once flattened, cut dough into strips wide enough for your ravioli, and roll out in pasta machine. Place crab mixture in center of sheet of flattened pasta, in small mounds, spaced out evenly. Place second sheet of flattened pasta atop crab mounds and pasta. press down around crab mounds, ensuring that no air is trapped. Press pasta firmly together and cut section out in squares or circles. Boil lightly salted water and drop ravioli in boiling water, cooking for about 3 to 5 minutes. Drain and place in sauce. Cover Pasta with sauce and serve. Top with chopped parsley and shredded Parmigiana cheese.

Unused pasta can be stored in an airtight container in the refrigerator, or in the freezer.