Crab and Prawn ravioli
Use our BakeBot Ai Chat for instant answers.
"Homemade crab and prawn ravioli in a prawn bisque"
Serves 4 | Prep Time 1 hour PT1H | Cook Time 10 minutes PT1H10M | Pasta / DinnerWhy I Love This Recipe
Cath has had this recipe as part of a 'covid care package' and at a recent weekend away. She nominated this recipe because "it is absolutely delicious and the assembly is a group activity.
Emile’s culinary creations are ever evolving, an Emile cookbook will be out of date as soon as it is done, witness the honey cake which then morphed into chocolate squares and then re-appeared in Nicola’s icecream.
Nominating a signature dish of Emile’s is too hard, nominating
signature characteristics of Emile’s culinary creations is much easier
• Generosity of spirit and time, nothing is too hard or too much trouble, recipes and ideas are readily shared and always evolving
• Done with love and care
• Created in community with Nic, children, friends, grandchildren. Emile instructing and teaching with patience. Who hasn’t been on an Emile production line?
• Global rather than local
That Josh has made his career in food is testament in itself!
Footnote: Spent an hour or two scrolling through photos on phone looking for photos of Emile with no luck and then finally searched using “food” as search word and there he was!
Ingredients You'll Need
FOR THE PASTA DOUGH
450g strong 00 flour
4 large eggs
1 tablespoon oil
FOR THE FILLING
110g cooked crabmeat
110g 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 litre 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.
Questions, Comments & Reviews
introducing BakeBot, your ultimate sous chef!
Revolutionize your kitchen experience with AI-powered creativity. From crafting original recipes to tweaking your favorites, BakeBot's got your back. Seamlessly upload and share your culinary genius on BakeSpace. Elevate your cooking game today with BakeBot!
Make Your Own Cookbook
Preserve (and even sell) your recipes. Great for groups, fundraising, book previews, bridal gifts & more. Makes the perfect sentimental gift.
Learn More
