Crab Ravioli Filling With Lemon Caper Butter Recipes

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CRAB AND PRAWN RAVIOLI IN SEAFOOD BISQUE



Crab and Prawn Ravioli in Seafood Bisque image

This is a dish I learned to make at Leith's cooking school in London. It takes a little work, but is divine. You could make the pasta dough, filling and sauce ahead of time, but I recommend cooking the pasta as soon as possible after you've made it. If you must store it for a few hours, then separate the ravioli with plastic wrap or parchment paper to keep them from sticking together.

Provided by Sackville

Categories     Crab

Time 1h

Yield 4 serving(s)

Number Of Ingredients 20

450 g strong 00 flour
4 large eggs
1 tablespoon oil
110 g cooked crabmeat
110 g cooked prawns, still in their shells
1 egg white
2 teaspoons finely chopped chives
2 teaspoons lemon juice
salt & freshly ground black pepper
55 g prawn shells
1 small onion, roughly chopped
1 garlic clove, crushed
3 tablespoons brandy
2 tomatoes, chopped
1 bay leaf
1 tablespoon tomato puree
1 star anise (optional)
1 liter fish stock
150 ml double cream
chives (to garnish)

Steps:

  • Make the pasta by mixing all the ingredients together in a food processor with the normal blade.
  • You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.
  • Turn the dough out onto the counter.
  • Use your hands to shape it into a ball and draw together any crumbs.
  • Wrap in clingfilm and leave to relax in a cool place for an hour.
  • Meanwhile, make the filling.
  • Remove the prawns from their shells.
  • Put the crabmeat and prawns in the food processor and whiz until smooth.
  • Add the egg white, lemon juice salt and pepper and whiz again until just mixed.
  • Stir in the chives, cover and set aside.
  • Make the sauce.
  • Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.
  • Add the garlic and cook for another 30 seconds.
  • Add the brandy, tomatoes, bay leaf, tomato puree and star anise.
  • Add the stock and simmer for 20 minutes.
  • Strain the sauce and reduce to 150 ml by boiling rapidly.
  • Add the cream, reduce to the consistency of single cream and season to taste.
  • Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.
  • You want a strip about 6 inches wide.
  • Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.
  • Fold the other half over the mounds of filling.
  • Press together, firmed around each mound to make sure you have squeezed out all the air.
  • Cut between the rows, making sure the edges are sealed.
  • You can use a fork to decorate the edges.
  • Cook the ravioli in boiling water for 3-4 minutes until al dente.
  • Place on the serving dish, drizzle over the sauce and decorate with the chives.

CRAB RAVIOLI WITH LEMON BUTTER



Crab Ravioli with Lemon Butter image

These zesty melt-in-your-mouth ravioli combine a classic ricotta filling with lump crabmeat. The fresh acidity of lemon adds to the delicacy of this dish.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Yield Makes 45

Number Of Ingredients 14

For the filling:
1 cup ricotta cheese (8 ounces)
1 cup lump crabmeat, such as peekytoe (8 ounces)
Coarse salt and freshly ground pepper
1/8 teaspoon red-pepper flakes
For the ravioli:
All-purpose flour, for baking sheet
90 wonton wrappers (two 12-ounce packages)
1 large egg, lightly beaten, for egg wash
Coarse salt
For the sauce:
1 stick unsalted butter
2 teaspoons lemon peel, very finely chopped, plus 2 teaspoons fresh lemon juice
Garnish: fresh chervil

Steps:

  • Make the filling: Mix together ricotta, crabmeat, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the red-pepper flakes.
  • Make the ravioli: Lightly flour a baking sheet. Working in batches, arrange 45 wonton wrappers on a work surface; keep remaining wrappers covered with a damp paper towel. Mound 1 teaspoon crab filling in the center of each. Brush edges of wrappers with egg wash, and top each with another wrapper. Press edges to seal. Cut out circles using a 2 1/4-inch cookie cutter; transfer to baking sheet.
  • Bring a large pot of salted water to a boil. Working in 2 batches, cook ravioli until they rise to the top, 2 to 3 minutes.
  • Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 tablespoons butter, and heat until just bubbling and frothy. Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 tablespoons cooking liquid. Add 1 teaspoon chopped lemon peel and 1 teaspoon juice, and swirl to combine. Transfer to plates.
  • Repeat with second batch of ravioli. Garnish with chervil.

CRAB RAVIOLI FILLING WITH LEMON-CAPER BUTTER



Crab Ravioli Filling With Lemon-Caper Butter image

from tastes of the pacific northwest by fred brach and tina bell. Use your own favorite ravioli dough recipe for this one. VERY rich recipe.

Provided by Chef GreanEyes

Categories     Crab

Time 1h20m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 11

prepared ravioli, dough
1/4 cup fresh breadcrumb
5 tablespoons whipping cream
8 ounces cooked crabmeat
1 tablespoon butter, softened
2 egg yolks
salt
1 cup butter
2 tablespoons lemon juice
2 tablespoons capers, rinsed and squeezed dry
1 tablespoon minced parsley

Steps:

  • Filling: soak bread crumbs in 2T of the cream. Mix the bread crumbs, crab, butter and remaining cream. Beat egg yolks and then beat into mixture. Salt to taste.
  • Make sheets of pasta, placing dabs of the filling every three inches or so on the bottom sheet, spread a top sheet over and cut with a ravioli cutter or a sharp knife. Make the ravioli about 2 inches square.
  • To a large pot of boiling water add ravioli a few at a time, return to boil, lower heatand simmer until pasta is just tender, about 10 minutes. Remove with slotted spoon and drain.
  • Lemon-Caper Butter: Melt butter over lowest heat. Add other ingredients and warm until just heated through.
  • Divide raviioli among warm serving plates. Spoon on warm Lemon Caper Butter and serve immediately.

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