Tasty Crab Ravioli the Jacques Pépin Way | KQED

Jacques Pépin prepares a light and tasty menu starting with pea soup from scratch. Either fresh or frozen peas are fine to use, just make sure the fresh peas aren't too old. Jacques recommends serving this soup cold. For the main course, Jacques makes a flavorful crab ravioli with red pepper sauce and chive garnish. He pairs this with a batch of sauteed spinach with nutmeg on the side. An apricot and basil dessert rounds out the menu.

In This Episode:
00:00: How to make pea soup
4:49 Homemade ravioli with crab recipe
12:42 Sauteed spinach with nutmeg recipe
19:42 Apricot and basil dessert recipe

Today's Gourmet with Jacques Pépin - Full episode
Season 3, Episode 324, 1994. crab ravioli
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About Today's Gourmet with Jacques Pépin:
Today’s Gourmet aired on KQED 9 for 3 seasons, spanning 1991 – 1993. The series showcased Jacques' culinary techniques, mouthwatering recipes, and his sensibilities as a chef. Episodes include recipes such as gnocchi maison and visits from special guests including the godmother of the organic food movement, Alice Waters.

The Jacques Pépin Foundation is dedicated to enriching lives and strengthening communities through the power of culinary education. https://jp.foundation/​​​

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