Ravioli Stuffed w/Crab
Source of Recipe
from tia at rc
Ravioli Stuffed w/Crab
12 oz/375 g cooked white crab meat, fresh or canned, shredded
1 spring onion, finely chopped
3 oz/90 g ricotta or other mild, soft cream cheese
10 oz/300 g plain flour
3 eggs
1 tablespoon/15 ml vegetable oil
1 teaspoon/5 ml salt
8 oz/250 g butter
2 shallots, finely chopped
1 pinch saffron strands
3 tablespoons/45 ml boiling water
3 tablespoons/45 ml dry white wine
1 tablespoon/15 ml thick cream
Salt and pepper
Cut the butter into cubes and chill in the refrigerator.
Prepare the crab filling:
mix the crab, chopped spring onions and ricotta or other s
oft cheese together and season.
Make the pasta:
put almost all the flour in a food processor (reserving a
little), and whizz with the salt and the vegetable oil.
Add the eggs one at a time, whizzing between each.
Check the consistency of the mixture - while it will not
have formed into a ball in the food processor, when
touched, the mixture should be springy. Not sticky
and not solid; if the mixture is sticky, add the rest of
the flour, if it is solid, add a little water and a dribble
more oil and whizz again.
Remove the mixture from the food processor and press
into a ball.
Cut the ball of dough into thirds and cover with a clean
cloth to stop the dough drying out and cracking.
Knead the dough using the pasta machine, 1/3 at a time,
and roll to the narrowest setting.
If you do not have a pasta machine, knead the dough
thoroughly by hand and roll out with a rolling pin.
Cut the pasta into even-sized strips, probably wide enough
to create 2 ravioli and long enough for 8 pairs of ravioli.
(How many ravioli you create depends on the size of ravioli
you want to cut).
Moisten one strip of dough with water and lay out the crab
mixture in little piles.
Cover with another strip of pasta and seal the pasta between
the piles of filling.
Be careful to eliminate air pockets within the ravioli as this
will make them burst while cooking.
Use a knife or pasta wheel to cut the ravioli.
Spead the ravioli out on clean cloths for 1 to 2 hours.
Do not allow the ravioli to touch as they will stick together.
Next, prepare the butter sauce.
Put the saffron in a small bowl, pour over the boiling water
and stir.
Bring the wine to the boil in a small saucepan, add the chopped
shallots and simmer until the wine has halved in quantity.
Add the cream and bring to the boil again.
Gradually incorporate the chilled cubes of butter into the sauce,
using a whisk and moving the saucepan on and off the heat to
make certain it does not become too hot, which will cause the
sauce to separate. Season to taste.
Boil the water for the pasta.
Add the ravioli and bring the water back to the boil.
Put on the lid, turn the heat right down (boiling vigorously would
cause the delicate ravioli to break up) and simmer for about
4 minutes or until the pasta is cooked as you like it.
Drain carefully to avoid damaging the ravioli.
Arrange on warm plates with the saffron butter drizzled over
the ravioli.
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