COOK - BAKE - LEARN - SMILE

Crab and Scallop Stuffed Ravioli with Spicy Prawn Bisque


I was watching Masterchef last week and they were making stuffed ravioli for the quarter final. It reminded me of this dish I made for a future boss and his wife a couple of years ago. The beauty of the dish is that it can all be made in advance at your convenience. Cook the ravioli when ready to serve, and warm the bisque through - not hard
.

Being a Bank Holiday weekend and what with the weather being cold and not inviting to jump, I had extra time to play in the kitchen. This is not a particularly difficult dish to make, although it is made significantly easier by having a pasta machine and a ravioli cutter. The stuffing has a fantastic fresh flavour from the crab and tarragon. You will need a pasta cutter, but a rolling pin will suffice for the pasta.

The spicy prawn bisque is amazing, a wonderful voyage of flavours. The prawn bisque with the brandy adds depth and the star anise wows the tastebuds. When you bite into the ravioli, a wonderful sea fresh taste is received followed by the aniseed.

Only homemade pasta will do for this dish. It cooks in under 2 minutes, keeping the scallop slices tender and delicious.

Crab and Scallop Ravioli : Close Up



Ingredients

for the spicy prawn bisque [serves 4] :
1 tbsp olive oil
1 carrot, diced
1/2 leek, diced
1 stick of celery, diced

3 cm ginger, diced
1 red thai chilli diced
1 lemongrass stick, bruised
3 star anise seeds
5 cherry tomatoes, diced
350 g tiger prawn, shells only
3 crab claw shells
50 g basmati rice
50 ml brandy
500 ml chicken stock
salt and pepper to taste
1 - 2 tbsp creme fraiche

for the crab and scallop ravioli [serves 4] :
250 g fresh pasta dough
150 g white crab meat (3 cooked crab claws, picked clean), reserve shell
4 tiger prawns, finely diced
4 scallops, cut horizontally into three slices
25 g tarragon, finely diced (about 1 tbsp)
50 g curly parsley, finely diced (about 2 tbsp)
2 red Thai chillies, finely diced
1 tbsp single cream
salt and pepper to taste

for the garnish:
1 spring onion
1 chilli


for the pasta [serves 4] :
see recipe

Method

for the spicy prawn bisque :
1) Place a large saucepan on a medium heat.
2) Add the olive oil and the carrot.
3) Cook for a couple of minutes till the carrot has softened. Stir to avoid burning.
4) Add the leek and celery and continue to cook until the leek starts to golden.
5) Add the star anise, tomatoes, chilli and ginger and lemongrass and continue to cook until a dark golden brown colour develops.
6) Add the prawn shells and cook for a further minute on a high heat, stirring continuously.
7) Add the rice and mix well.
8) Add the brandy and flambé.
9) Add the chicken stock and simmer on a moderate heat for 20 minutes.
10) Strain into a pot, through a sieve and set aside.
11) When ready to serve, warm and then add the creme fraiche and stir well with a whisk.
12) Check the seasoning and serve immediately in a bowl, with the ravioli on top.

for the crab and scallop ravioli :
for the filling :
1) In a small mixing bowl, add the crab meat and diced tiger prawn.
2) Add the herbs, chilli and single cream.
3) Mix well and leave to cool for 20 minutes in the fridge.
4) Seasonal well with salt and pepper.

to make the ravioli :
1) Sprinkle flour over a large plate.
2) Roll out the pasta dough (see here for guidelines), to grade 1.
3) Using a ravioli cutter, add a slice of scallop, followed by a tablespoon of the crab mix.
4) Rub water around the edge of the ravioli.
5) Seal with the ravioli cutter
6) Place on the plate and repeat till the mix is used up.

to cook :
1) Place a large pan of water on the hob and bring to the boil.
2) Salt heavily. Reduce the heat to medium. (
You want a moderate simmer, no more, otherwise the pasta may burst).
3) Cook the ravioli, in batches of 3, for 1-2 minutes - they will pop to the surface when ready.
4) Serve immediately on top of the spicy prawn bisque. Top with sliced spring onion and chilli.

Crab and Scallop Ravioli : Pasta Ingredients

Pasta Starting Ingredients

Crab and Scallop Ravioli : Prawn Bisque Ingredients

Prawn Bisque Starting Ingredients

Crab and Scallop Ravioli : Ravioli Starting Ingredients

Ravioli Starting Ingredients

Crab and Scallop Ravioli : Chop the Carrot

Dice the carrot

Crab and Scallop Ravioli : Dice the Leek

Dice the leek

Crab and Scallop Ravioli : Dice the Celery

Dice the celery

Crab and Scallop Ravioli : Cook the Carrot

Cook the carrot till soft

Crab and Scallop Ravioli : Add the Leek and Celery

Add the leek and celery and cook till browned

Crab and Scallop Ravioli : Dice the Ginger

Finely dice the ginger

Crab and Scallop Ravioli : Bruise the Lemongrass

Bruise the lemongrass

Crab and Scallop Ravioli : Chop the Tomatoes

Chop the tomatoes

Crab and Scallop Ravioli : Add the remaining ingredients

Add in the chilli, ginger, star anise, tomatoes and lemon grass

Crab and Scallop Ravioli : Add in the Rice

Cook of the shells and then add the rice

Crab and Scallop Ravioli : Pour in the Brandy

Carefully pour in the Brandy

Crab and Scallop Ravioli : Flambe

Woohoo! Flambe 

Crab and Scallop Ravioli : Add the Chicken Stock

Add the chicken stock and simmer moderately for 20 minutes

Crab and Scallop Ravioli : Dice the Prawn

Dice the Tiger prawn

Crab and Scallop Ravioli : Dice the Herbs

Dice the herbs

Crab and Scallop Ravioli : Combine the Ingredients

Combine the ingredients

Crab and Scallop Ravioli : Add the Chilli and Cream

Add the cream and mix well. Leave to cool

Crab and Scallop Ravioli : Bisque Ready

Spicy Prawn Bisque ready

Crab and Scallop Ravioli : Slice the Scallops

Slice the scallops

Crab and Scallop Ravioli : Roll out the Pasta

Roll out the pasta

Crab and Scallop Ravioli : Lay the Scallop

Lay a slice of scallop on the base of the ravioli

Crab and Scallop Ravioli : Make the Ravioli

Make the ravioli

Crab and Scallop Ravioli : Ravioli Made

Ravioli Made

Crab and Scallop Ravioli : Cook the Ravioli

Cook the ravioli

Crab and Scallop Ravioli : Add the Creme Fraiche

Add the creme fraiche and whisk till smooth

Crab and Scallop Ravioli : Garnish with Spring Onion

Garnish with spring onion and chilli

Crab and Scallop Ravioli : Close Up

Close Up

Crab and Scallop Ravioli : Close Up

Delicious!



blog comments powered by Disqus