BOB & LENORE's COOKBOOK
© 2011 EVOO CANNON BEACH COOKING SCHOOL

CRAB AND SCALLOP FILLING FOR RAVIOLI

By:


Ingredients:

  • 2 cloves garlic, paste

  • 2 Tablespoons shallot, paste
  • 1 Tablespoons dry sherry
  • 1 teaspoon honey
  • ½ teaspoon cayenne pepper
  • 1 Tablespoon cornstarch
  • 1 large egg white
  • 1 pound scallops, cleaned
  • ¼ cup fennel, diced very small
  • ¼ cup red bell pepper, minced
  • 2 scallions, thinly sliced
  • 2 tablespoons parsley leaves, chopped
  • 2 pound crab-meat, cleaned of excess shell and drained well
  • Reserve crab claw meat for garnish
  • 2 medium zucchini, clean not peeled, cut into thin strips on mandoline and then cut lengthwise
  • 1 cup tomato relish, warm

     

Method:

In a food processor blend the garlic, shallot, sherry, honey, cayenne, cornstarch, and  egg white; add the scallop meat and pulse the motor, until mixture is paste-like but not completely smooth. Transfer to a bowl and stir in fennel, bell pepper, scallions, parsley and crab. Fill ravioli and cook according to directions.

When raviolis are cooking, blanch zucchini 45 seconds, drain and coat with warm tomato relish. Place on serving plates and top with hot crab ravioli. Garnish with crab leg. Serve immediately.



Ingredients:

  • PASTA FOR RAVIOLI

  • 3 ½  cups all purpose flour
  • 1 teaspoon sea salt
  • 5 whole eggs
  • Semolina flour for dusting

Method:

Place flour in a large bowl with salt; mix to combine; create a well in the center; add eggs and whisk them in the center with a fork to combine; slowly begin to add flour from the side of the well and begin to incorporate working to the outside of the well; as you work the mixture will begin to come together; continue working flour in until all of it is incorporated; remove to floured surface and continue kneading for 2 minutes; finished dough will be elastic and slightly tacky; refrigerate for 1 hour.

Pasta should be rolled into a 3-5’ length using machine on thinnest setting. For ravioli you should always be able to see your hand through the dough when held to light. Cut dough in half  so you have a bottom and top. Brush bottom half with water and place 1 tablespoon filling 1” from the end and then every 2” until you run the length of the dough. Place the second half of pasta dough over the filled side of dough and carefully  press dough around filling to seal. Using a round biscuit cutter, cut dough around filling and place on a semolina floured tray till needed.  At service bring 1 gallon water with 3 tablespoons salt to a boil; add raviolis and cook 3-4 minutes or until they float. Remove and drain or blot for serving. Serve on top of zucchini “pasta” that is coated with warm tomato relish.




TO RECIPES

printable page