Crab Big Ravioli

Total Time:
1 hr 30 min
1 hr
30 min

1 serving

  • Crab Mousse:
  • 5 ounces fresh scallops
  • 10 ounces crab meat
  • 2 ounces butter
  • 4 ounces bechamel
  • Vegetables:
  • 1 tablespoon cubed carrots
  • 1 tablespoon cubed celery
  • 1 tablespoon cubed leeks
  • 1 tablespoon cubed daikon
  • Butter, to fry
  • Sauce:
  • 1 cup lobster stock
  • 1 tablespoon lobster butter
  • 2 tablespoon cream
  • 1 tablespoon butter
  • Chopped chives
  • Salt, pepper
  • 1 large ravioli, cooked al dente
  • Lotus root, sliced and fried
  • Chives
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
  • For Crab Mousse: Finely chop the scallops and mix with the crabmeat in ice bowl. Saute in butter, and add bechamel. Hold warm.

  • For Vegetables: Panfry the vegetables quickly in butter, until al dente.

  • For Sauce: Reduce lobster stock by 1/2. Add lobster butter, cream, and 1 tablespoon butter.

  • Assembly: In the middle of the plate place 1 ravioli pasta. Add crab mousse in the middle. Cover with other ravioli pasta and heat in a broiler. Add chopped chives and salt and pepper to the sauce and cover the ravioli. Serve with vegetables. Finish with fried lotus root and chives.

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