Difference between revisions of "Crab ravioli"

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Revision as of 11:11, 19 December 2014


Crab ravioli
Difference between revisions of
Rustic home made crab ravioli
Servings:Serves 2
Ready in:2 hours, 30 minutes
Prep. time:2 hours, 20 minutes
Cook time:10 minutes
Difficulty:Average difficulty
A pizza cutter and a fork does better job than a specialised ravioli cutter

Crab ravioli and lobster bisque is a deliciously fishy way to get your pasta hit.

Ingredients

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

Mise en place

Method

  1. Mix the crabmeat, lemon zest and juice, chopped parsley, sea salt and freshly ground black together in a bowl
  2. Dust a cutting board with light yellow cornmeal or plain flour
  3. Using a pasta making machine, roll the pasta into a couple of sheets and lay out on the cutting board
  4. Add a teaspoon of crabmeat mix at regular intervals along one edge of the pasta sheet
  5. Brush the edges where they will join with a littl eof the egg-white reserved from making the pasta, or a tiny amount of water
  6. Bring the empty edge over to cover the crab filling and press firmly down where they will join.
  7. Cut the joins with a pizza cutter or a ravioli cutter
  8. Separate the ravioli and reinforce the joins by pressing down on the edges with the tines of a fork
  9. Refrigerate the ravioli for an hour so the pasta can firm up and the flavours of the crabmeat mingle

to cook

  1. Add the lobster bisque to a pan and gently bring to a simmer
  2. Carefully slide the ravioli into the simmering soup and heat for 4 minutes
  3. it is important that you jiggle the pan every now and then to prevent the ravioli from sticking to the base of the pan

Serving suggestions

Serve with a green leaf salad of rocket and tomatoes