Crab and Shiitake Ravioli in a Corn-Lemon Grass Sauce

Yield:
4 servings
Level:
Easy
Ingredients
  • 1 cup Sauteed shiitakes with 1 tablespoon shallots, chilled
  • 1/2 pound picked crab leg meat
  • 1/2 cup blanched fresh corn
  • 1/4 cup cream fraiche
  • 2 tablespoons chopped chives
  • Zest of 1 lemon
  • Salt and white pepper to taste
  • 1 package square wonton skins
  • Egg wash (1 egg:1/4 cup water)
  • CORN-LEMON GRASS SAUCE:
  • Canola oil to cook
  • 1 onion, roughly chopped
  • 1/2 tablespoon minced ginger
  • 4 stalks lemon grass, minced, white part only
  • 2 cups raw corn kernels
  • 2 cups chicken stock
  • 1 tablespoon butter
  • Juice of 1 lemon, from above
  • Chile oil for garnish, recipe follows
  • Chive batons for garnish
  • Salt and white pepper to taste
  • CHILE OIL
  • 1/2 cup ground ancho chile powder
  • 1/2 tablespoon ground cumin
  • 1 teaspoon salt
  • 3 cups canola oil
Directions

In a bowl, combine mushrooms, crab, corn, cream fraiche, chives and lemon zest. Season. Lay out 4 skins at a time and place 1 tablespoon of mix on top. Brush egg wash on the edges and place second skin on top. Press down firmly to seal. Make 12 raviolis. In a pot of boiling, salted water, blanch raviolis for only 2 minutes until heated through.

CORN-LEMON GRASS SAUCE:

In a saucepan coated lightly with oil, saute onions, ginger and lemon grass until soft, about 4 minutes. Season and add corn. Stir for 2 minutes, add stock and bring to a simmer. Simmer for 15 minutes or a 20 percent reduction. Using a hand blender or blender, puree very smooth then strain through a fine chinoise. Place back on stove and heat. Montee au beurre and season with juice. Check for flavor.

PLATING On a soup plate, cover with the sauce. Place 3 raviolis on the sauce and garnish with chile oil and chives.

CHILE OIL

In a non-stick saucepan heat spices until fragrant and just beginning to smoke. Remove from heat and whisk in canola oil. Transfer to a sterilized glass jar to cool. Oil will separate, shake to reconstitute. Will keep in the refrigerator for up to 2 weeks.

Yield: 3 cups


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