Crab Ravioli In A Fresh Corn And Chive Broth Recipes

DUNGENESS CRAB RAVIOLI WITH MEYER LEMON CREAM SAUCE RECIPE

Steps:

• Make The Crab Filling: Melt 1 tablespoon of the butter in a medium nonstick frying pan over medium heat. Add one third of the minced shallots and cook until just translucent; remove from the heat and let cool. Stir in the crabmeat, 1 tablespoon of the chives, all the parsley, and 1 teaspoon of the mustard; season with salt and pepper. Taste and adjust seasoning as desired. Divide the crabmeat filling into 24 equal portions.
• Fill The Wonton Ravioli: On a clean dry work surface, use a pastry brush to lightly brush 8 wonton wrappers with water. Place 1 portion (about 2 teaspoons) of the crab filling in the center of each wonton. Cover with a second wonton wrapper, press out any air pockets and seal tightly. Using a 3-inch round or fluted biscuit cutter, trim the excess dough. Transfer the ravioli in a single layer to a baking sheet lined with plastic wrap. Repeat with the remaining wrappers and filling.
• Make The Cream Sauce: Melt the remaining 2 tablespoons of butter in a medium nonstick frying pan. Add the remaining shallot and cook over medium heat, stirring, until soft. Stir in the remaining 2 tablespoons of chives and all the cream and bring to a simmer over medium-high heat. Stir in the thinly sliced garlic, remaining mustard, and lemon rind and simmer over low heat until sauce coats the back of a spoon, about 8 to 10 minutes. Remove from heat, season with salt and pepper and set aside.
• Cook The Ravioli: Bring a large pot of heavily salted water to a boil. Lower heat to medium-high then cook the ravioli in batches (about 8 to 10 at a time) in simmering water until they start to rise to the surface, about 1 to 2 minutes. Using a slotted spoon, gently remove the ravioli to a colander to drain.Add the drained ravioli to the cream and reheat, stirring gently, over low heat. As needed, add a few tablespoons of the cooking water to help the sauce coat the pasta. Serve immediately garnished with lemon zest and chives.

CRAB RAVIOLI

Steps:

• First make the pasta. Put the flour in a food processor with almost all of your egg mixture, oil and a pinch of salt. Blitz to large crumbs - they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth - don't worry if it's quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
• To make the filling, mix all of the ingredients together, season and leave in the fridge until needed.
• Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
• Put the pasta sheet on a lightly floured surface, then spoon teaspoons of the filling 4cm apart on the bottom half of the sheet. Using your fingers, pat water around each blob of filling. Fold the top half over the fillings and carefully squeeze around, making sure to remove any air pockets.
• Cut between each ravioli using a pasta cutter or sharp knife, then pinch around the edges of each ravioli to make sure it is well sealed. Keep on a lightly floured baking tray while you repeat the process with the remaining dough and filling.
• Bring a large pan of salted water to the boil. In a large, non-stick pan, melt the butter over a medium heat and cook for 2-3 mins until brown and nutty. Take off the heat and whisk in a splash of the pasta water and the lemon juice. Cook the ravioli for 2-3 mins, remove with a slotted spoon and immediately toss in the brown butter sauce. Serve topped with the lemon zest and a crack of black pepper.

CRAB AND SHIITAKE RAVIOLI IN A CORN-LEMON GRASS SAUCE

Steps:

• For the raviolis: In a bowl, combine mushrooms, crab, corn, cream fraiche, chives and lemon zest. Season. Lay out 4 skins at a time and place 1 tablespoon of mix on top. Brush egg wash on the edges and place second skin on top. Press down firmly to seal. Make 12 raviolis. In a pot of boiling, salted water, blanch raviolis for only 2 minutes until heated through.
• For the sauce: In a saucepan coated lightly with oil, saute onions, ginger and lemon grass until soft, about 4 minutes. Season and add corn. Stir for 2 minutes, add stock and bring to a simmer. Simmer for 15 minutes or a 20 percent reduction. Using a hand blender or blender, puree very smooth then strain through a fine chinoise. Place back on stove and heat. Montee au beurre and season with juice. Check for flavor.
• Plating: On a soup plate, cover with the sauce. Place 3 raviolis on the sauce and garnish with chile oil and chives.
• In a non-stick saucepan heat spices until fragrant and just beginning to smoke. Remove from heat and whisk in canola oil. Transfer to a sterilized glass jar to cool. Oil will separate, shake to reconstitute. Will keep in the refrigerator for up to 2 weeks.

CRAB BIG RAVIOLI

Steps:

• For Crab Mousse: Finely chop the scallops and mix with the crabmeat in ice bowl. Saute in butter, and add bechamel. Hold warm.
• For Vegetables: Panfry the vegetables quickly in butter, until al dente.
• For Sauce: Reduce lobster stock by 1/2. Add lobster butter, cream, and 1 tablespoon butter.
• Assembly: In the middle of the plate place 1 ravioli pasta. Add crab mousse in the middle. Cover with other ravioli pasta and heat in a broiler. Add chopped chives and salt and pepper to the sauce and cover the ravioli. Serve with vegetables. Finish with fried lotus root and chives.

CRAB RAVIOLI

Steps:

• To make the pasta, put the egg, egg yolks and salt in a food processor and pulse until broken up and mixed. Add approximately half the flour and the olive oil then pulse a few times to combine. Add the rest of the flour and pulse a few more times to mix and until the dough comes together, away from the sides into a ball.
• Remove the dough to a floured surface and knead with floured hands for about 5 minutes. It should be slightly soft but not sticky. Note it will be firmer than a typical pasta dough.
• Wrap in plastic/cling film and allow to rest at room temperature for around 30min. At this stage, you can keep the dough in the fridge for a day or two until ready to use.
• Mix together the crab, ricotta and lemon zest until well blended and chill until ready to make the ravioli.
• When ready, divide the dough into 4 pieces and cover the pieces you aren't working with with a damp cloth or the cling film to save them drying out. Prepare some trays by dusting them with flour.
• As you work with each piece, flatten it out slightly, dust with flour then put it through your pasta roller on the widest settings a few times (about 2-3 should be fine) until smooth. Dust with flour in between if at all sticky. Then move up the settings rolling once or twice at each settings until you get to the thickness you would like - I usually go to around 6 on my pasta maker. It should be very thin but not breaking up.
• If using a ravioli mould, lay the sheet of pasta over a ravioli mould then press down the frame to make indents. Fill each with a teaspoon of filling.
• Lightly dampen around the edges of each ravioli with a little water then roll another pasta layer to place on top, or fold over the rest of the piece you have if it is long enough, trying to avoid any air getting in each one. Press down with a rolling pin to seal then trim the excess pasta from around the side of the mould and add to a piece to use later. Carefully remove each ravioli from the mould and lay them on the floured trays.
• If not using a mould, you can make them by laying the first piece of pasta out, dotting teaspoons of filling out evenly in lines with gaps between, dampening between then laying another layer on top. Then gently press in the areas between the filling to seal and cut.
• Repeat with the rest of the pasta and filling. Once all the pasta has been used and you are ready to cook, place a few ravioli at a time in a shallow pan of boiling water for around 2-3 minutes until they rise up to the top, then remove with a slotted spoon and cook the rest in batches.
• As the ravioli are cooking, put all of the sauce ingredients in a small pan and bring to a simmer. Simmer for a few minutes as the ravioli are cooking then pour over the top of the cooked ravioli. Top with a little parmesan.

CRAB RAVIOLI IN A FRESH CORN AND CHIVE BROTH

Steps:

• see above