Difference between revisions of "Crab ravioli"
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Revision as of 11:11, 19 December 2014
Crab ravioli and lobster bisque is a deliciously fishy way to get your pasta hit.
Ingredients
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 portion of fresh pasta
- 2 100 g packs of white and brown crabmeat
- Juice and zest of half a lemon
- 2 tablespoon of chopped parsley
- sea salt and freshly ground black pepper
- 1 can lobster bisque (soup)
Mise en place
- Make the fresh pasta, cover with clingfilm and leave in a cool place for an hour.
Method
- Mix the crabmeat, lemon zest and juice, chopped parsley, sea salt and freshly ground black together in a bowl
- Dust a cutting board with light yellow cornmeal or plain flour
- Using a pasta making machine, roll the pasta into a couple of sheets and lay out on the cutting board
- Add a teaspoon of crabmeat mix at regular intervals along one edge of the pasta sheet
- 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
- Bring the empty edge over to cover the crab filling and press firmly down where they will join.
- Cut the joins with a pizza cutter or a ravioli cutter
- Separate the ravioli and reinforce the joins by pressing down on the edges with the tines of a fork
- Refrigerate the ravioli for an hour so the pasta can firm up and the flavours of the crabmeat mingle
to cook
- Add the lobster bisque to a pan and gently bring to a simmer
- Carefully slide the ravioli into the simmering soup and heat for 4 minutes
- 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