Crab and Prawn Ravioli in Seafood Bisque

This is a dish I learned to make at Leith's cooking school in London. It takes a little work, but is divine. You could make the pasta dough, filling and sauce ahead of time, but I recommend cooking the pasta as soon as possible after you've made it. If you must store it for a few hours, then separate the ravioli with plastic wrap or parchment paper to keep them from sticking together.
- Ready In:
- 1hr
- Serves:
- Units:
6
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ingredients
-
For the pasta dough
- 450 g strong 00 flour
- 4 large eggs
- 1 tablespoon oil
-
For the filling
- 110 g cooked crabmeat
- 110 g cooked prawns, still in their shells
- 1 egg white
- 2 teaspoons finely chopped chives
- 2 teaspoons lemon juice
- salt & freshly ground black pepper
-
For the sauce
- 55 g prawn shells
- 1 small onion, roughly chopped
- 1 garlic clove, crushed
- 3 tablespoons brandy
- 2 tomatoes, chopped
- 1 bay leaf
- 1 tablespoon tomato puree
- 1 star anise (optional)
- 1 liter fish stock
- 150 ml double cream
- chives (to garnish)
directions
- Make the pasta by mixing all the ingredients together in a food processor with the normal blade.
- You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.
- Turn the dough out onto the counter.
- Use your hands to shape it into a ball and draw together any crumbs.
- Wrap in clingfilm and leave to relax in a cool place for an hour.
- Meanwhile, make the filling.
- Remove the prawns from their shells.
- Put the crabmeat and prawns in the food processor and whiz until smooth.
- Add the egg white, lemon juice salt and pepper and whiz again until just mixed.
- Stir in the chives, cover and set aside.
- Make the sauce.
- Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.
- Add the garlic and cook for another 30 seconds.
- Add the brandy, tomatoes, bay leaf, tomato puree and star anise.
- Add the stock and simmer for 20 minutes.
- Strain the sauce and reduce to 150 ml by boiling rapidly.
- Add the cream, reduce to the consistency of single cream and season to taste.
- Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.
- You want a strip about 6 inches wide.
- Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.
- Fold the other half over the mounds of filling.
- Press together, firmed around each mound to make sure you have squeezed out all the air.
- Cut between the rows, making sure the edges are sealed.
- You can use a fork to decorate the edges.
- Cook the ravioli in boiling water for 3-4 minutes until al dente.
- Place on the serving dish, drizzle over the sauce and decorate with the chives.
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RECIPE MADE WITH LOVE BY
@Sackville
Contributor
@Sackville
Contributor
"This is a dish I learned to make at Leith's cooking school in London. It takes a little work, but is divine. You could make the pasta dough, filling and sauce ahead of time, but I recommend cooking the pasta as soon as possible after you've made it. If you must store it for a few hours, then separate the ravioli with plastic wrap or parchment paper to keep them from sticking together."
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