TOTAL TIME: 1 hr 15 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr
YIELD: 4 servings


  • 1/2 medium carrot, finely shredded
  • 2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved
  • Salt
  • 1 pound fresh crab meat
  • 8 scallions, thinly sliced
  • 1/4 cup basic tomato sauce, recipe follows
  • 1 recipe basic pasta, rolled out to thinnest setting, recipe follows
  • 6 tablespoons unsalted butter
  • 1-tablespoon poppy seeds
  • Salt and pepper
        recipe tools


        Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

        As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

        Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

        Roll the pasta out on a pasta rolling machine to the desired thickness.

        Bring 6 quarts water to boil and add 2 tablespoons salt.

        In a mixing bowl, stir together the crab, half the scallions, and basic tomato sauce until well blended.

        Cut pasta into 4-inch squares and place 1 tablespoon filling in center. Fold into triangles, exude the air and seal edges. Bring points of long side together to form a ring and seal with pressure between fingers. Cook the tortelloni in the boiling water for 8 to 10 minutes.

        Meanwhile, in a 12 to 14-inch saute pan, melt the butter with the poppy seeds. Drain the cooked tortelloni carefully and gently place in pan. Add remaining scallions and toss to coat. Season with salt and pepper and serve immediately.

        In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

        Yield: 4 cups


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