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King Crab Ravioli in Lobster Creole Sauce

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Submitted by: ChefBenDiaz

 

Want gourmet? Give this one a try--homemade pasta dough stuffed with crab in a creamy lobster sauce and serve on a bed of braised onions.
 

Ingredients

  • 10 oz king crab meat
  • 1 tsp cumin
  • 1 tsp roasted garlic
  • 1 tsp thyme
  • 1 tsp panko
  • 1 tsp parsley
  • 1 tsp paprika
  • Salt and pepper to taste
  • Dough:
  • 1 cup semolina flour
  • 1 cup all purpose flour
  • 1 tsp extra virgin olive oil
  • 1 tsp saffron
  • 3 large eggs
  • As needed water
  • Braised Onions:
  • 1 cup cipollini onions
  • 2 cups chicken stock
  • 1/4 cup pinot grigio wine
  • 1 tsp brown sugar
  • 1 tsp rosemary
  • Salt and pepper to taste
  • Sauce:
  • 6 oz lobster meat
  • 2 oz roasted corn
  • 3 oz multi color bell pepper, bruinoise (cut in think strips)
  • 1 tsp roasted garlic
  • 1 oz cajun spice
  • 4 oz tomato juice
  • 2 oz tomato, diced
  • 1 tsp cumin
  • 1 tsp thyme
  • 1 cup fish stock
  • 1 oz cream
  • 3 oz butter
  • 1 oz sherry
  • Salt and pepper to taste

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Method

Dough: Place semolina on a flat clean surface and make a funnel in the center. Add 2 eggs, saffron, and knead. Use flour as needed; knead for 5 minutes, adding water every minute until dough is well formed. Knead in olive oil and roll flat into two separate sheets then set aside. Mixture: Shred crab meat and mix in all ingredients. Place small amount onto dough. Whisk the last egg, and then brush onto edges of dough so it will act as a binder between the layer of dough. Place second piece of dough on top. Using a medium sized cutter, cut small raviolis and set aside. Next add onions to a small pot and saute until caramelized. Add sugar, cumin, pinot grigio and reduce to au sec (almost dry). Add chicken stock and place into a 350 degree oven for 20 minutes. When done, remove, season to taste and finish with chopped rosemary. In a small sauce pot add lobster meat and roasted corn. Cook about 5 minutes. Add garlic, cajun seasoning, diced tomatoes, cumin, sherry, fish stock and reduce by half. Add tomato juice, and cream; cook for 3-5 minutes. Add multicolor peppers, thyme and season to taste; finish with butter. Add ravioli to sauce and cook for 5-7 minutes until dough is cooked. In a large bowl, add braised onions and place ravioli on top with a small amount of sauce. Drizzle the rest of the sauce around plate.

 

Notes:

 

Number of Servings: 1-2

 

Submitted by: ChefBenDiaz ()

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