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Fresh crab ravioli with pistou veloute

11 September 2006

Ingredients

(serves four)

For the crab mix
40g white crab meat
15g brown meat
60g brioche crumb
30g fresh coriander
10g pine kernels
30g butter
3g red chilli diced
3g green chilli diced
5g fresh ginger diced
Soy sauce
Lemon juice
Salt and pepper

For the ravioli paste 2 eggs
2 yolks
290g pasta flour
½tsp olive oil

For pistou velouté 300ml vegetable nage
100ml double cream
1tbs diced red pepper
1tbs diced greenpepper
1tbs diced yellow pepper

For the pistou Liquidise to a paste :
1 bunch fresh basilic
1 clove garlic
1tsp pine kernels roasted
½tsp grated Parmesan
200ml olive oil

Method

To make the crab mix sweat the chilli and ginger in olive oil then add the white crab meat pine kernels and chopped coriander. Add some salt pepper soy sauce and lemon juice to taste and mix in the brioche. Set aside mixture and add soft butter when the mix is cold. Portion the farce into 50g square shapes and leave to set in the fridge until hard.

To make the ravioli roll your ravioli paste as thin as possible and cut into square shapes one for the base of the ravioli and one for the top (square as well but twice the size).

Put one of the crab squares on the paste cover with the other ravioli square and squeeze the four corners. Cook in salted simmering water for 8-10 minutes.

To make the velouté sweat diced pepper in olive oil for two minutes. Add nage and double cream bring to a simmer and add salt pepper and pistou. Using a hand blender froth the velouté gently. Serve in a soup bowl with the crab ravioli.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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