Crab Ravioli

My messy work station, ravioli in the making
Photograph by Steve Rienecke

Crab Ravioli,

in a

Lemon Cream, Lobster Sauce

I packet of Won Ton Wrappers

8 oz Cooked Crabmeat

1 tbsp fresh Tarragon chopped

1 tbsp Chives, chopped

1 red chili pepper, seeded and chopped

½ tsp Lemon grass ( I use Gormet Garden, Lemon Grass herb blend, available in the fresh herb section of all good supermarkets)

½ tsp freshly ground black pepper

1/4 tsp sea salt crystals

1 tbsp Mascarpone cheese

pinch Paprika

Milk

Mix all ingredients except, won ton wrappers and milk, together in a bowl. 

Brush one won ton wrapper lightly with the milk, and place 1 tsp of the crab mix in the center, place another won ton wrapper over the top and press the edges together well to make a sealed package.

Repeat until all the crab is used.

Cover and place the ravioli in the refrigerator while you make the sauce.

Lemon, Lobster, Cream Sauce

2 tbsp unsalted butter

1 level tbsp plain flour

8 oz 2% Milk

6 oz heavy cream

1 tbsp Mascarpone cheese

Zest and juice of 1 lemon

½ tsp freshly ground black pepper

½ tsp sea salt crystals

8 oz cooked lobster meat

2 tbsp cooked crabmeat

Melt the butter over a medium heat in a heavy based pan, once the butter has melted remove from the heat and using a wooden spoon, stir in the flour. Gradually add the milk, stirring well, and return to the heat, reduce the heat to low and simmer for 5-6 minutes stirring continuously.  Add the cream and the Mascarpone and mix well to combine.  Stir in the lemon zest and lemon juice, lobster meat, crabmeat and season with salt & pepper.  Transfer the sauce to a liquidizer, and buzz well to make a creamy sauce.  Return the sauce to the pan and reduce the heat to lowest setting,  keep warm while you cook the ravioli.

Bring a large pan of salted water to the boil, drop the ravioli into the water in small batches, and cook for 2 minutes, or until the ravioli rise to the surface.  Remove with a slotted spoon and transfer to the sauce.  Repeat until all the ravioli are cooked.  Divide the ravioli equally among the serving plates, and sprinkle with the chopped parsley,  serve immediately.

I served the ravioli with caramelized carrots and broccoli sprouts.

Photograph by Steve Rienecke

Enjoy :o)

Pear & Raspberry Gateaux

This is a slight twist on my original pear gateaux, all I did was add a punnet of fresh raspberries.  I wish you could smell the sweet aroma that filled the house when this came out of the oven.

Photograph by Steve Rienecke

Pear & Raspberry Gateau

Large Tin Pear halves

1 punnet of fresh Raspberries

¼ cup granulated sugar

1 sheet of Puff Pastry

Round ovenproof flan dish

Preheat the oven to 400F

Drain the pears, and set aside on kitchen paper for a few minutes to absorb the extra juice.

Heat the sugar in a dry non-stick pan over a high heat, until it caramelizes, immediately pour the sugar into the flan dish and tip the dish to completely cover the base. 

The sugar will set very quickly, be extremely careful when pouring the hot sugar.

Slice the pear halves into approximately 4 – 5 slices each, and place into the dish on top of the sugar, laying the pieces side by side completely covering the base. Place the raspberries in the center and around the perimeter of the dish.

Roll out the puff pastry and place on top of the pears, shaping to cover the entire dish, tuck the excess pastry down around the edges.

Bake for 25-26 minutes.

Remove from the oven and place a serving plate over the top of the dish, then carefully flip it over so the pastry in now the base, and the caramelized pears and raspberries are on top. (see note below)

Serve either room temperature, or cold from the fridge with a dollop of whipped cream

Note: Use extreme caution when flipping the dish, as the sugar will be liquid and scolding hot.