Tortellini with Crab
This Tortellini with Crab is served in a butter, ginger, saffron, white wine, cream and
brown crab meat sauce. Stunning!
brown crab meat sauce. Stunning!
Ingredients
- 250g 00 flour
- 250g semolina flour
- 5 eggs
Filling:
- 100g white crab meat
- 100g brown crab meat
- 25g mascapone
- 1 lemon
- Salt and pepper
Sauce:
- 25g butter
- 1 tsp julienne fresh ginger
- 1 pinch saffron
- 50ml white wine
- 150ml double cream
- 50g brown crab meat
To serve:
- Micro coriander
Method
To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for thirty minutes in the fridge.
Mix the white crab and mascarpone together, season and mix again, and finish by squeezing in the lemon.
Put the pasta through a pasta machine until it is thin and cut out 9cm circles on a dusted board. Fill this with the crab mix, pull the pasta over to make a semi circle and seal the edges using water. Press the edges all around to ensure they are sealed. Then pull the corners together and seal.
To make the sauce, melt the butter, add the ginger, saffron and wine. Bring to the boil then finish with the cream and brown crab meat, blitz with a stick blender.
Pop the ravioli into salted boiling water and cook for one minute, and drain. Then put into the sauce, season and spoon into bowls, top with coriander.
Ingredients
- 250g 00 flour
- 250g semolina flour
- 5 eggs
Filling:
- 100g white crab meat
- 100g brown crab meat
- 25g mascapone
- 1 lemon
- Salt and pepper
Sauce:
- 25g butter
- 1 tsp julienne fresh ginger
- 1 pinch saffron
- 50ml white wine
- 150ml double cream
- 50g brown crab meat
To serve:
- Micro coriander
Method
To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough. Cling film the pasta dough and let it rest for thirty minutes in the fridge.
Mix the white crab and mascarpone together, season and mix again, and finish by squeezing in the lemon.
Put the pasta through a pasta machine until it is thin and cut out 9cm circles on a dusted board. Fill this with the crab mix, pull the pasta over to make a semi circle and seal the edges using water. Press the edges all around to ensure they are sealed. Then pull the corners together and seal.
To make the sauce, melt the butter, add the ginger, saffron and wine. Bring to the boil then finish with the cream and brown crab meat, blitz with a stick blender.
Pop the ravioli into salted boiling water and cook for one minute, and drain. Then put into the sauce, season and spoon into bowls, top with coriander.
