Open-Faced Crab Ravioli with Tomato Shrimp Coulis

Total Time:
2 hr
Prep:
15 min
Cook:
1 hr 45 min

Yield:
2 servings

Ingredients
  • 1 sheet of 8-inch by 11-inch pasta
  • Crab Preparation:
  • 5 tablespoons butter
  • 7 ounces Maine crabmeat (preferably leg meat)
  • 6 stalks of finely chopped chives
  • Salt and pepper
  • Tomato Coulis with Fresh Shrimp:
  • 3 large beefsteak tomatoes, very ripe
  • 1 ounce garlic, sliced thin
  • 1 ounce shallot, sliced thin
  • 1 ounce garlic oil
  • 1 tablespoon butter
  • 1 tablespoon tomato paste
  • 1 sachet with 2 basil stems, 1 thyme sprig, 1 tarragon stem, 4 coriander seeds, 4 white peppercorns
  • 2 ounces fine sugar
  • Salt and pepper
  • 6 small shrimp, peeled and deveined
Directions
Crab Preparation:

Gently blanch the sheets of pasta in a large pot of salted, boiling water for 60 seconds, then shock in ice water. Cut out 6 circles with a circular cookie cutter, approximately 2 1/2 inches in diameter. Lay out on oiled parchment paper and reserve.

Gently melt the butter in a small saucepan. Add the crabmeat and gently fold into butter. Add chives and season with salt and pepper

Tomato Coulis with Fresh Shrimp:

Tomato Coulis with Fresh Shrimp: 3 large beefsteak tomatoes, very ripe 1 ounce garlic, sliced thin 1 ounce shallot, sliced thin 1 ounce garlic oil 1 tablespoon butter 1 tablespoon tomato paste 1 sachet with 2 basil stems, 1 thyme sprig, 1 tarragon stem, 4 coriander seeds, 4 white peppercorns 2 ounces fine sugar Salt and pepper 6 small shrimp, peeled and deveined


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