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
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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


  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.