CRAB AND PRAWN RAVIOLI IN SEAFOOD BISQUE
This is a dish I learned to make at Leith's cooking school in London. It takes a little work, but is divine. You could make the pasta dough, filling and sauce ahead of time, but I recommend cooking the pasta as soon as possible after you've made it. If you must store it for a few hours, then separate the ravioli with plastic wrap or parchment paper to keep them from sticking together.
Provided by Sackville
Categories Crab
Time 1h
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Make the pasta by mixing all the ingredients together in a food processor with the normal blade.
- You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.
- Turn the dough out onto the counter.
- Use your hands to shape it into a ball and draw together any crumbs.
- Wrap in clingfilm and leave to relax in a cool place for an hour.
- Meanwhile, make the filling.
- Remove the prawns from their shells.
- Put the crabmeat and prawns in the food processor and whiz until smooth.
- Add the egg white, lemon juice salt and pepper and whiz again until just mixed.
- Stir in the chives, cover and set aside.
- Make the sauce.
- Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.
- Add the garlic and cook for another 30 seconds.
- Add the brandy, tomatoes, bay leaf, tomato puree and star anise.
- Add the stock and simmer for 20 minutes.
- Strain the sauce and reduce to 150 ml by boiling rapidly.
- Add the cream, reduce to the consistency of single cream and season to taste.
- Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.
- You want a strip about 6 inches wide.
- Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.
- Fold the other half over the mounds of filling.
- Press together, firmed around each mound to make sure you have squeezed out all the air.
- Cut between the rows, making sure the edges are sealed.
- You can use a fork to decorate the edges.
- Cook the ravioli in boiling water for 3-4 minutes until al dente.
- Place on the serving dish, drizzle over the sauce and decorate with the chives.
CRAB RAVIOLI IN CREAMY TOMATO SAUCE
Steps:
- Drain crabmeat, reserving liquid. In a small bowl, combine crabmeat, cheese, and Italian seasoning. Brush a wonton wrapper with the beaten egg. Place about 1/2 teaspoon crab mixture in the center, and fold wrapper diagonally to create a triangle. Press edges to seal. Transfer to a flour-dusted baking sheet. Repeat until all of crab filling has been used; this should make about 32 ravioli.
- Bring a large pot of salted water to boil. Meanwhile, in a large saucepan, combine milk and reserved drained crab liquid over medium-high heat. Whisk in sauce, add butter, and bring to a boil. Reduce heat and simmer, stirring frequently, for 3 minutes. Keep sauce warm over low heat while you boil the ravioli. In batches of 8, drop ravioli into boiling water. Cook for 2 minutes, or until ravioli rise to the surface. With a slotted spoon, carefully transfer ravioli to sauce. Repeat until all ravioli are cooked. Divide ravioli equally among 8 plates. Sprinkle with parsley and serve.
CRAB AND CHILE RAVIOLI WITH MORNAY SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 19
Steps:
- For the crab and chile filling: Heat the butter and olive oil in a medium skillet over medium-low heat. Add the jalapeno, Fresno chile and shallots; season with salt and pepper. Let sweat for about 5 to 7 minutes, adding the garlic during the last couple minutes. Raise the heat to medium, add the sherry (to deglaze the pan) and let bubble until almost evaporated. Remove from the heat and let cool to room temperature.
- Add the crab, herbs and chile-shallot mixture to a medium bowl. Season generously with salt and pepper; set aside.
- For the Mornay sauce: Melt the butter in a medium pot over medium heat. Sprinkle in the flour and mix with a wooden spoon for a few minutes to make a roux (it should look like wet sand). Whisk in the milk, making sure to scrape the corners of the pan. Bring to a simmer and cook for a few minutes. Season with nutmeg, salt and pepper, and then remove from the heat. Add the Gruyere and stir until fully melted and combined. Add about a 1/4 cup of the Mornay sauce to the crab mixture to bind.
- For the ravioli: Place a sheet of pasta on a work surface. Fold it in half the wide/long way to make a slight crease down the middle, then lay back out flat. Place 1 to 2 tablespoon-size dollops of the crab mixture every few inches on one half of the pasta sheet. Brush a little water on the border of the pasta sheet and around each ravioli. Fold the top half of pasta sheet over to cover the filling, squeezing out as much air as possible (so they don't pop open in the water). Use a knife, pasta roller or ring cutter to cut out the ravioli. Dust with semolina and reserve on a parchment-lined baking sheet. Repeat with the remaining pasta sheets and crab mixture.
- Bring a wide shallow pot of salted water to a boil.
- Warm the remaining Mornay sauce in a large skillet over medium-low heat. Use pasta water to thin to the desired consistency as needed.
- Cook the ravioli in the boiling water, in batches if necessary, until they float to the top, a few minutes. Transfer the ravioli straight into the skillet with the Mornay sauce and toss gently to coat. Place 3 to 5 ravioli on a plate and spoon a little more Mornay sauce on top. Garnish with the chopped herbs and lemon zest.
CRAB RAVIOLI
Making your own pasta for ravioli takes more effort but it's worth it. Fill with a delicious crabmeat and ricotta filling and serve with a lemon butter sauce
Provided by Elena Silcock
Categories Dinner, Lunch, Pasta, Starter, Supper
Time 40m
Yield 2 as a main course or 4 as a starter
Number Of Ingredients 10
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.
Nutrition Facts : Calories 715 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.91 milligram of sodium
CRAB & SHRIMP RAVIOLI WITH SAFFRON CREAM SAUCE
A delicious dish! I make it with homemade ricotta and homemade pasta but you could cut corners by using storebought ricotta and pasta sheets and it would still be great. Its full of flavor without being too heavy and the lightness of the saffron cream sauce really lets the flavor of the crab and shrimp be the star of the dish. An instant favorite!
Provided by mikey1083
Categories European
Time 2h20m
Yield 24 Ravioli, 4 serving(s)
Number Of Ingredients 26
Steps:
- 1. Prepare ricotta cheese. Refrigerate.
- 2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
- 3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
- 4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
- 5. Knead dough for 10 minutes until dough is smooth and elastic.
- 6. Wrap ball of dough in plastic. Rest 30 minute.
- 7. Prepare filling while dough rests.
- 8. Sautee shrimp with butter and garlic until cooked.
- 9. After shimp is cooked, remove shrimp,.
- 10. Mix cooked butter and garlic with ricotta.
- 11. Chop shrimp into 1/4" pieces & mix with ricotta.
- 12. Add all other filling ingredients and stir until mixed together.
- 13. Cut dough in half.
- 14. On floured surface, roll dough to make a thin sheet (about 1/16" thick).
- 15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
- 16. Brush the edge of each round with reserved egg white.
- 17. Fill each round with about 1 T heap of filling.
- 18. Fold over and pinch shut, making sure the pasta is completely sealed.
- 19. Bring 4 quarts of salted water to a boil.
- 20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
- 21. Dust in 1 1/2 T flour to create a "roux".
- 22. Add wine and reduce 2-3 minutes.
- 23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
- 24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
- 25. Lightly toss ravioli in sauce until coated.
- 26. Serve topped with fresh parmesan and parsley.
More about "crab and salmon ravioli food"
CRAB RAVIOLI WITH SHALLOT CREAM RECIPE - GRACE PARISI
From foodandwine.com
4/5 Author Grace Parisi
- Melt the butter in a medium nonreactive saucepan over moderate heat. Add the flour and cook, whisking for 30 seconds, Add the half-and-half and cook, whisking constantly until very thick, about 1 minute. Remove from the heat and let cool. Fold in the crabmeat, scallion, tarragon and mustard; season with salt and pepper. Divide the crabmeat filling into equal portions.
- On a work surface, lightly brush 3 wonton wrappers with water. Place 1 portion of the crab filling in the center of each. Cover with a second wonton wrapper, press out any air pockets and seal. Using a 2 1/2-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.
- Melt the butter in a large nonreactive skillet. Add the shallot and cook over low heat, stirring, until softened but not browned, about 4 minutes. Add the cream and clam broth and bring to a boil over high heat. Off the heat, whisk in the mustard and parsley and season with salt and white pepper. Cover and set aside.
- Cook the ravioli in a large pot of boiling salted water, stirring occasionally, until they rise to the surface, about 3 minutes. Using a slotted spoon, transfer the ravioli to a colander to drain. Add the drained ravioli to the shallot cream and toss gently over low heat. Serve immediately.
PRAWN AND SMOKED SALMON RAVIOLI RECIPE - GREAT BRITISH …
From greatbritishchefs.com
Category MainTotal Time 1 hr 30 minsEstimated Reading Time 3 mins
CRAB RAVIOLI WITH CRAB SAUCE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Category MainTotal Time 3 hrsEstimated Reading Time 5 mins
CRAB RAVIOLI RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
CRAB RAVIOLI RECIPE - TASTING TABLE
From tastingtable.com
CRAB RAVIOLI WITH MUSSEL WITH POTATO MARINIERE RECIPE
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 4
CRAB RAVIOLI | ITALIAN RECIPES | GOODTO
From goodto.com
RAVIOLI OF CRAB - THE STAFF CANTEEN
From thestaffcanteen.com
CRAB AND SMOKED SALMON RAVIOLI RECIPE - FOODGURUUSA.COM
From foodguruusa.com
CRAB AND SALMON RAVIOLI – THREE MEALS A DAY
From recipes.threemealsaday.com
CRAB RAVIOLI - CAROLINE'S COOKING
From carolinescooking.com
CRAB AND PRAWN RAVIOLI WITH SEAFOOD BISQUE RECIPE - BBC FOOD
From bbc.co.uk
CRAB AND RICOTTA RAVIOLI WITH SAGE AND SAFFRON BUTTER SAUCE
From deliciousmagazine.co.uk
SALMON RAVIOLI RECIPE - BBC FOOD
From bbc.co.uk
SALMON AND RAVIOLI - BETTER HOMES & GARDENS
From bhg.com
THE BEST WAY TO COOK SEAFOOD IS SIMPLY AND WITH GOOD FISH - THE ...
From washingtonpost.com
CRAB MEAT RAVIOLI WITH SMOKED SALMON CREAM - CONRAD GALLAGHER …
From conradgallagherfood.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love