Edamame and Crab Ravioli with Orange Beurre Blanc
- Pasta Dough:
- 1 cup semolina flour, plus extra for dusting
- 1 cup all-purpose flour, plus extra for dusting
- 1 teaspoon kosher salt
- 3 large eggs
- 1 tablespoon extra-virgin olive oil
- Edamame and crab filling:
- 1 cup shelled edamame (soy beans), cooked until very tender
- 1/2 container (4-ounces) soft tofu
- 1 teaspoon truffle oil
- 1 teaspoon orange zest
- 1/4 cup mascarpone
- 8 ounces fresh Dungeness crabmeat
- 1 tablespoon basil chiffonade
- Kosher salt and freshly ground black pepper
- Orange Beurre Blanc:
- 1 cup white wine
- 2 tablespoons dry sherry
- 3 shallots, peeled and chopped
- 1 tablespoon peeled and chopped ginger
- 1 bay leaf
- 1/4 cup heavy cream
- 2 sticks (8-ounces) unsalted butter, cut into small pieces
- 1 orange, juiced
- 2 tablespoons fresh basil chiffonade
For the pasta dough: In a food processor, pulse the flours and salt together to blend. With the machine running, add the eggs, 1 at a time, allowing each to incorporate into the flour mixture. Once incorporated, slowly add the olive oil and continue blending until the mixture starts to form a ball. Remove the ball to a lightly floured work surface and knead it until it is smooth, about 10 minutes. Wrap the dough in plastic wrap and let it rest for 1 hour. While the dough rests, make the filling.
For the filling: Put the edamame, tofu, and truffle oil into the bowl of a food processor and process until smooth. Transfer this mixture into a large bowl and fold in the orange zest, mascarpone, crabmeat, and basil and season with salt and pepper, to taste
Roll the pasta: Set the pasta roller on the widest setting. Start with half the pasta dough. Using your hands flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller twice dusting it with flour in between rolls if it feels sticky. Fold it into thirds, turn it 90 degrees, and run it through the pasta machine 2 to 3 times. Continue to run the pasta through the machine, reducing the setting between each run, until you get to the second to last setting.
Make the ravioli: Lay the pasta sheet on a floured work surface. With a 3-inch round cutter, cut out the ravioli circles. Spoon 1 teaspoon of filling into the center of each round. Lightly brush the edges with water, fold the circles over to form half moons, and press to seal the edges. Make sure you get out any air bubbles or your ravioli will explode when you cook them. Transfer them to a sheet tray coated with flour or semolina. Cover and set aside until you are ready to cook them.
Make the sauce: In a medium saucepan over high heat, add the white wine, sherry, shallots, ginger, and bay leaf. Bring to a boil and reduce until syrupy. Add the cream and cook until it is reduced slightly. Turn the heat to medium-low, remove the bay leaf, and whisk in the butter bit by bit, being careful not to let the sauce boil. When all the butter is incorporated, add the orange juice. Stir in the basil and keep warm.
Recipe courtesy Beau MacMillan