Recipe courtesy of David McInerney

Open-Faced Crab Ravioli with Tomato Shrimp Coulis

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  • Total: 2 hr
  • Prep: 15 min
  • Cook: 1 hr 45 min
  • Yield: 2 servings


Crab Preparation:

Tomato Coulis with Fresh Shrimp:


  1. 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.
  2. Gently melt the butter in a small saucepan. Add the crabmeat and gently fold into butter. Add chives and season with salt and pepper.