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| 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.
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| Photograph by Steve Rienecke |
Enjoy :o)
