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How to Make Delicious Crab Ravioli

 This delicious crab ravioli recipe will leave any seafood lover in heaven. Once you learn just how simple it is to make this tasty seafood dish at home, you’ll never want to order crab-filled ravioli at a restaurant ever again.

Crab Ravioli (Serves 4)


Crab Ravioli Filling

• 3 large crabs 
• 12 2/3 pints of water
• 3 ½ oz. of salt
• 3 lemons, juiced
• Thyme
• 1 bay leaf


• 8 ¾ oz. 00 flour
• 1 egg
• 6 egg yolks, including two for egg wash
• 1 tablespoon of olive oil
• 1 tablespoon of water, cold
• 1 pinch of salt

Salmon Mousse

• 7 1/16 oz. of smoked salmon
• 7 1/16 oz. of sole
• 1 egg white
• 1 1/4 pints of double cream
• Salt
• Pepper

Crab Sauce

• Leftover crab shell
• 1/2 pint of brandy
• 1 3/4 oz. of onion, sliced
• 1 3/4 oz. of carrots, sliced
• 1 1/8 lb. of fennel, sliced
• 1 3/4 oz. of leek, sliced
• 1 3/4 oz. of celery, sliced
• 3 1/2 oz. of tomatoes
• 3/4 oz. of garlic
• thread of saffron
• 3 1/2 fl oz. of Pernod
• 1 1/16 pint of white wine
• 1/3 oz. of thyme
• 1/3 oz. of rosemary
• 3/4 oz. of parsley
• 6 3/4 fl oz. of water
• 1 1/16 pint of double cream
• Lemon juice
• Tabasco
• Salt
• Pepper
• 5 1/3 oz. of butter, 1 knob extra
• Olive oil

Filling Ingredients

• 1/4 oz of tarragon
• 1/4 oz of chervil
• 1/3 oz of parsley
• 1/3 oz of chives
• Lemon juice, to taste
• Salt
• Pepper

Tomato Concasse

• 4 tomatoes
• 4 1/4 pints of water
• 4 1/4 pints of iced water

To Plate 

• 1/3 oz of samphire
• 3 chervil leaves
• Fleur de sel
• Extra virgin olive oil



Making the Crab Ravioli Filling

1. Add the water, lemon juice, salt, and aromatic to a very large pan and bring to the boil.

2. Add the crabs and simmer for 10 minutes, making sure they are insensate before you do so. The cooking time depends on the size of the crabs.

3. Once cooked, remove and allow them to cool. Pick off all the meat, keeping the white and brown meat apart.  Reserve the shells for the stock, and place the meat in the fridge until required.

Preparing the Pasta Dough

4. Place the flour in a large bowl, and make a well in the middle. Pour all the other ingredients into the well, and slowly start to bring the flour in from the edges.

5. Keep going until a dough starts to form. As it starts to come together, tip the mix onto the table and knead for around 4-5 minutes until smooth. Cover with plastic wrap and store in the fridge for at least one hour.

Making the Salmon Mousse

6. Remove the skin and bones from the fish and cut into large chunks.

7. Transfer to a blender and blitz with the egg white until a smooth paste forms. Remove from the blender and pass through a fine sieve.

8. Add the mixture to a large bowl and set over ice. Using a wooden spoon, start to slowly stir in the cream, salt, and pepper. Check the consistency of the mousse by poaching a spoonful in simmering water.

9. If needed, add more cream until the right consistency is formed. Correct the seasoning of the mousse and store in the fridge until required.

Finishing off the Filling

10. Combine 2 ¼ lb of the picked white crab meat with approximately 10 2/3 oz. of the brown crab meat and 7 1/16 oz. of the salmon mousse.

11. Add the additional herbs, lemon juice, and seasoning, mix well and store in the fridge until required.


Making the Crab Sauce

12. Break the crab shells into very small pieces and then roast in the oven for around 10 minutes. Remove and deglaze with brandy – be careful as the brandy will ignite.

13. Pre-heat the oven to 356 degrees Fahrenheit (180 degrees Celsius). Place a plan over a low-medium heat and add oil. Once hot, add the sliced vegetables. Cut the tomatoes in half, and roast in the oven for 30-40 minutes.

14. Add the crab shells, tomatoes, wine, Pernod, and the aromatics (except the parsley) to the pan with the sweated down vegetables and bring to the boil. Boil for two minutes.

15. Simmer for an hour, then remove from the heat and infuse with parsley. Pass the stock through a fine sieve, then place back on the heat and reduce to intensify the flavor.

16. Finish the sauce with double cream, salt, pepper, lemon juice, and Tabasco. Store in the fridge until you need it.

Preparing the Ravioli

17. Remove the pasta dough at least one hour before rolling. Start by rolling the pasta to setting one on the pasta machine, gradually working your way down to the second thinnest setting and rolling the dough through twice to finish.

18. Weigh the filling out in 1 ¾ oz. and place on some parchment paper.

19. Lay one sheet of pasta on a piece of parchment paper and place the filling in the middle. Egg wash around the filling with the reserved beaten egg yolks, then lay another piece of pasta over the crab mix. Use a 2 1/3 pastry cutter to cut the ravioli to size.

20. Carefully press around the filling, making sure that all air is removed. Using a cutter, trim to the right size then cover and store in the fridge until needed.

21. Bring 4 ¼ pints of water to the boil. Blanch the tomatoes in the water for 8 seconds, then refresh in iced water to halt the cooking process.

22. Peel the tomatoes then cut into quarters, remove all seeds and dice into equal pieces. Store in the fridge until ready to serve.

23. Before serving, boil or stream the ravioli for 4 minutes.

24. Meanwhile, bring the sauce to the boil, add a small knob of butter, a teaspoon of reserved brown crab meat, then blitz with a hand blender to achieve bubbles. Check the seasoning.

25. Blanch the samphire for 30 seconds in boiling water, the drain and season.

26. Place half the samphire in the middle of each bowl, arrange the ravioli on top, then place 4 pieces of tomato concasse around the ravioli. Place the rest of the samphire on top of the ravioli and spoon plenty of sauce over the top.

27. Finish with a few pieces of brown crab meat, a drizzle of extra virgin olive oil, fleur de sel, and chervil leaves.

Source: greatbritishchefs

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