Service with a smile 21 February 2020 Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
In this week's issue...Service with a smile Tom Kemble of the Pass at South Lodge cooks up a pumpkin masterclass and shares why it’s important for chefs to meet their customers
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The Caterer

Ravioli au crabe et d'asperges

11 September 2006
Ravioli au crabe et d'asperges

Ingredients

(serves four)

150g crab mousse
40g white crab meat cooked and flaked
10g chives chopped
4 x 16cm pasta discs
chicken stock lightly seasoned
12 asparagus tips
1 bunch of spring onions
crab butter sauce
salt and black pepper

Method

Mix together crab mousse crab meat and chives. Divide mixture into four and place in the centre of each pasta disc. Bring sides together to resemble a money bag and secure with a piece of string. To cook place in a bain marie of simmering chicken stock for about five minutes. Cut each asparagus spear into three at an angle. Cut the green tops of spring onions into fine julienne and deep fry. Warm asparagus in a small pan with butter and season. Place asparagus in the centre of a deep plate. Place ravioli on top and warm sauce around. Finally place a small amount of spring onions on top.

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