Crab and Shiitake Ravioli in a Corn-Lemon Grass Sauce
- Level: Easy
- Yield: 4 servings
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
Corn-Lemon Grass Sauce:
- For the raviolis: 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.
- For the 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.
