This delicious crab ravioli recipe will leave any seafood lover in heaven. Once you learn just how gratifying it is to make this tasty seafood dish at home, you’ll never want to order crab-filled ravioli at a restaurant ever again.
Ingredients for crab sauce:
Method of preparing the pasta:
-
Place the flour in a large bowl, and make a well in the middle. Pour all the other ingredients into the well, and slowly start to bring the flour in from the edges.
-
Keep going until a dough starts to form. Knead on a floured surface for 4-5 minutes until smooth. Cover with plastic wrap and store in the fridge for at least one hour.
Method of preparing the filling:
-
Boil all the ingredients, apart from the crabs, in a large pan. Add the crabs and simmer for 10 minutes. Let cool to room temperature, and add all seasonings. Store in the fridge until needed.
-
Pulse the fish with the egg white in a blender until smooth paste forms. Remove from the blender and pass through a fine sieve.
-
Add the mixture to a large bowl and set over ice. Slowly stir in the cream, salt, and pepper.
-
Mix all filling ingredients together and keep in the fridge until ready to serve.
Method of preparing the crab sauce:
-
Preheat the oven to 350°F (180°C). Grease a pan over low-medium heat and fry the vegetables. Cut the tomato in half, and roast in the oven for 30-40 minutes.
-
Add the tomatoes, wine, and herbs (except the parsley) to the pan with the vegetables and boil for two minutes.
-
Simmer for an hour, then remove from the heat and add the parsley. Pass the stock through a fine sieve, then place back on the heat and reduce to intensify the flavor.
-
Finish the sauce with heavy cream, salt, pepper, lemon juice, and Tabasco. Store in the fridge until you need it.
Method of preparing the serving:
-
Remove the pasta from the fridge 1 hour before rolling. If you have a pasta machine, start by rolling the pasta to setting 1 on the pasta machine, gradually working your way down to the second thinnest setting and rolling the dough through twice to finish. If you don't have a pasta machine, roll it with a rolling pin on a floured surface. Work evenly and gradually, applying steady mild pressure. Aim for about 1/16″ thickness.
-
Lay one sheet of pasta on a piece of parchment paper and place the filling in the middle. Beat the egg yolks with some water, to create an egg wash. Brush on the filling and the edges as glue, then lay another piece of pasta over the crab mix. Use either a pastry cutter or a knife to cut the ravioli to size.
-
Carefully press around the filling, making sure that all air is removed. Using a cutter, trim edges, cover and store in the fridge until needed.
-
Bring the water to a boil. Insert the tomatoes in the water for 8 seconds, then refresh in iced water to halt the cooking process. This is called blanching, and it will help you peel them easily.
-
Peel the tomatoes and cut into quarters, remove all seeds, and dice into equal pieces. Store in the fridge until ready to serve.
-
Before serving, boil the ravioli for 4 minutes. Blanch the samphire for 30 seconds in boiling water, drain and season. Arrange on the plates, top with olive oil, salt, and chervil, and serve.
Chef's Tip:
Take your time preparing the ingredients, as this is a multi-tasking recipe. Slice everything you can ahead, wash the herbs and make sure everything is in easy reach.
Source: Great British Chefs
Go to BabaMail
