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)