Make Delightful Not Only to the Eye, but also the Palate!
This sumptuous crab ravioli recipe makes a tremendous main dish especially apt for the spring and summer months. Concentrate on getting the homemade ravioli element of the recipe right and the rest will be relatively straightforward in this lovely shellfish recipe.
Crab Ravioli with Crab Sauce
Serves 4
Total time: 3 hours
Ingredients
Crab Ravioli Filling
3 large crabs or 1 1/2 to 2 lbs of crab meat
6 qrts of water
1/2 cup of salt
3 lemons, juiced
thyme
1 bay leaf
Pasta
1 cup of flour
1 egg
6 egg yolks, including two for egg wash
1 tbsp of olive oil
1 tbsp of water, cold
1 pinch of salt
Salmon Mousse
8 oz of smoked salmon
8 oz of sole
1 egg white
1 1/2 cups of double cream
salt
pepper
Crab Sauce
6 1/2 lbs of crab shells (or use Seafood stock/base)*
1 cup of brandy
1 3/4 oz of onion, sliced
1 3/4 oz of carrots, sliced
1 lb of fennel, sliced
2 oz of leek, sliced
2 oz of celery, sliced
4 oz of tomatoes
3/4 oz of garlic
saffron
3 fl oz of Pernod
2 cups of white wine
3/4 tsp of thyme
3/4 tsp of rosemary
2 tsp of parsley
6 3/4 fl oz of water
2 cups pint of double cream
lemon juice
tabasco
salt
pepper
1 stick plus 1 tbsp of butter, 2 tbsp extra
olive oil
Filling Ingredients
1/2 tbsp of tarragon
1/2 tbsp of chervil
1/2 tbsp of parsley
1/2 tbsp of chives
lemon juice, to taste
salt
pepper
Tomato Concasse
4 tomatoes
2 qrts of water
2 qrts of iced water
To Plate
12 young, pencil thin asparagus
3 chervil leaves
fleur de sel
extra virgin olive oil
Preparation
Crabs
Preparation
Crabs
Combine the water, lemon juice, salt and aromatics (thyme, bay leaf) in a very large pan and bring to the boil
Add the crabs and simmer for 10 minutes, making sure they are insensate (lacking physical sensation ) just before you do so. The cooking time will depend on the size of the crabs
Once cooked, remove from the water and allow to cool. Pick all of the meat, keeping the white and brown meat separate. Reserve the shells for the stock and store the meat in the fridge until required.
Pasta Dough
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 the mix starts to form a dough. As it starts to come together, tip the mix onto the table and knead for about 4 or 5 minutes until smooth. Cover with cling film and store in the fridge for a minimum of 1 hour.
Salmon Mousse
Remove the skin and bone from the fish and cut into large chunks
Remove the skin and bone from the fish and cut into large chunks
Transfer to a blender or processor and blitz with the egg white until it forms a smooth paste. Remove from the blender and pass through a fine sieve.
Add the mix to a large bowl and set over ice. Using a wooden spoon, slowly begin to stir in the cream, sat and pepper. Check consistency of the mousse by poaching a spoonful in simmering water, not letting the water boil.
If needed, continue to add cream until the right consistency is achieved (light, airy and creamy). Correct the seasoning of the mousse and store in the fridge until needed.
Filling
Combine 2 1/4 lb of the picked white crab meat with approximately 11 oz of the brown crab meat and 7 oz of the salmon mousse
Combine 2 1/4 lb of the picked white crab meat with approximately 11 oz of the brown crab meat and 7 oz of the salmon mousse
Add the additional herbs, lemon juice and seasoning, mix well and store in the fridge until needed
Crab Sauce
Break the crab shells up into very small pieces placing them in a oven proof high sided roasting pan and roast in the oven for 10 minutes. Remove from the oven and deglaze with brandy. Be careful as the brandy will ignite and the flames will rise high.
Break the crab shells up into very small pieces placing them in a oven proof high sided roasting pan and roast in the oven for 10 minutes. Remove from the oven and deglaze with brandy. Be careful as the brandy will ignite and the flames will rise high.
Preheat the oven to 350°F.
Place a a large stockpot over a low-medium heat and add oil. Once hot, add the sliced vegetables. Cut the tomatoes in half and roast in the oven for approximately 30-40 minutes
Place a a large stockpot over a low-medium heat and add oil. Once hot, add the sliced vegetables. Cut the tomatoes in half and roast in the oven for approximately 30-40 minutes
Add the crab shells, tomatoes, wine, Pernod and the aromatics (except parsley) to the pan with the sweated down vegetables and bring to the boil. Boil for 2 minutes to remove alcohol then cover with water.
Simmer for 1 hour then remove from heat and infuse with parsley. Pass the stock through a fine sieve, then place back on the heat and reduce to intensify the flavor.
Ravioli
Remove the pasta dough at least 1 hour before rolling. Start by rolling the pasta to setting one on the pasta machine, gradually working your way down to the second thinnest setting and rolling the dough through twice to finish.
Remove the pasta dough at least 1 hour before rolling. Start by rolling the pasta to setting one on the pasta machine, gradually working your way down to the second thinnest setting and rolling the dough through twice to finish.
Weigh the filling out into 1 3/4 oz balls and set aside on some parchment paper.
Lay one sheet of pasta onto a piece of parchment paper and place the filling (balls) down the middle. Egg wash around the filling with the reserved beaten egg yolks then lay another piece of pasta over the crab mix. Use a 2 1/3 in pastry cutter to cut the ravioli to size.
Carefully press around the filling, taking care to ensure that all air is removed. Using a cutter, trim to the right size then cover and store in the fridge until required.
Bring 2 quarts of water to the boil. Blanch the tomatoes in the water for 8 seconds then refresh in iced water to halt the cooking process
Peel the tomatoes then cut into quarters, remove all seeds and dice into equal pieces. Store in the fridge until ready to serve.
Before serving, steam or boil the ravioli for 4 minutes
Meanwhile, bring the sauce to the boil, add 2 tbsp of butter, a teaspoon of reserved brown crab meat then blitz with a hand blender to achieve bubbles. Check the seasoning,
Blanch the asparagus for 30 seconds in boiling water, then drain and season.
Place a few piece of asparagus in a shallow bowl and arrange the ravioli on top. Place 4 pieces of tomato concasse around the ravioli and 4 asparagus spears on top of the ravioli. Spoon plenty of sauce over the dish.
Finish with a few pieces of brown crab meat, a drizzle of extra virgin olive oil, fleur de sel and chervil leaves. Serve immediately
*You can use a seafood stock in place of the crab shells. Skip the step of roasting the shells and add the stock and brandy to the stock pot with the vegetables as directed and continue the recipe.
Share this recipe from Delightful Not Only to the Eye, but also the Palate! with your friends and groups
*You can use a seafood stock in place of the crab shells. Skip the step of roasting the shells and add the stock and brandy to the stock pot with the vegetables as directed and continue the recipe.
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