Crab and vegetables raviolis, shellfish creamy sauce



INGREDIENTS (6 serving)
18 raviolis squares (you buy it at chinese stores)
200g crab meat
1 carrot
1 zucchini (courgette)
2 egg yolks
15g unsalted butter
Creme fraîche
Salt and pepper
For the stock : carcasse of crabs, 1 leek, 2 carrots, 2 onions,
500ml white wine, 2 tbsp olive oil, 1 bouquet garni, 2tbsp tomatoe paste.


DIRECTIONS


Prepare the stock : Wash vegetables and cut it in large cubes. In a high pot, put the crabs carcasse with 2 tbsp olive oil. Crush it to get the juices. Add vegetables, bouquet garni, and tomatoe paste. Cover with water. Cook over medium heat for 45 mn. Drain through a chinois while crushing all ingredients with a wood stick. Reduce in a sauce pan, until you get the half quantity. Combine with creme fraiche before serving. Keep warm on the stove.


Prepare the crab raviolis : Peel the carrot and zucchini. Cut it in small cubes to get a brunoise. 
In a pan, add butter and sautée the crab meat with the vegetables brunoise for 5 minutes. Reserve. Beat the egg yolks, and season it. 
Spread the raviolis squares, and brush it with the yolks. Stuff it with the crab mixture and close it.
Cook the raviolis for 5 minutes in boiling water.


PRESENTATION
Serve in a soup plate : 3 raviolis per person, and add the crab creamy sauce. 
Decore with parsley. Serve hot.

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