Recipe courtesy of Blue Door
Crab Big Ravioli
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- Level: Advanced
- Total: 1 hr 30 min
- Prep: 1 hr
- Cook: 30 min
- Yield: 1 serving
- Level: Advanced
- Total: 1 hr 30 min
- Prep: 1 hr
- Cook: 30 min
- Yield: 1 serving
Ingredients
Crab Mousse:
Vegetables:
Sauce:
Directions
- 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.
