Crab and Prawn Ravioli in Seafood Bisque
Cook Time: 30 minutes
Prep Time: 30 minutes
Total Time: 1 hour
Servings: 4
Description:
This delightful dish, learned at Leith’s Cooking School in London, is perfect for anyone who loves seafood and homemade pasta. While it requires a bit of effort, the final result is incredibly rewarding. The creamy bisque and delicate ravioli filled with crab and prawns make for a truly luxurious meal. Although the pasta dough, filling, and sauce can be made ahead of time, it’s best to cook the ravioli soon after preparing it. If you need to store it for a few hours, be sure to layer the ravioli with parchment or plastic wrap to prevent sticking.
Ingredients
| Ingredient | Quantity |
|---|---|
| Flour | 450g |
| Eggs | 4 |
| Fresh chives | 1 tablespoon |
| Lemon juice | 110ml |
| Onion | 1 |
| Garlic clove | 1 |
| Brandy | 2 tablespoons |
| Tomatoes | 2 |
| Bay leaf | 1 |
| Tomato puree | 55g |
| Star anise | 1 |
| Fresh chives (for garnish) | 1 tablespoon |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 783.4 kcal |
| Fat Content | 26g |
| Saturated Fat | 11.6g |
| Cholesterol | 287mg |
| Sodium | 870.8mg |
| Carbohydrate Content | 92.4g |
| Fiber Content | 4.2g |
| Sugar Content | 3.2g |
| Protein Content | 34.7g |
Instructions
1. Make the Pasta Dough
- In a food processor, combine flour, eggs, and a pinch of salt.
- Blend until the mixture comes together into a dough. If you prefer, you can make the dough by hand on a wooden board, although this method may take longer and the result will be the same.
- Turn the dough out onto the counter, shaping it into a ball and gathering any crumbs.
- Wrap the dough in cling film and allow it to rest in a cool place for about an hour to relax.
2. Prepare the Filling
- Peel the prawns, discarding the shells.
- In a food processor, blend the crabmeat and prawns until smooth.
- Add the egg white, lemon juice, salt, and pepper, and pulse until the mixture is just combined.
- Stir in the fresh chives and cover the filling, setting it aside.
3. Make the Seafood Bisque
- Heat a tablespoon of oil in a heavy saucepan. Add the shells from the prawns and the chopped onion, frying until they begin to brown.
- Add the garlic clove and cook for another 30 seconds, allowing the garlic to release its aroma.
- Pour in the brandy, followed by the chopped tomatoes, bay leaf, tomato puree, and star anise. Let this simmer for a few minutes.
- Add the stock and let the mixture simmer for 20 minutes.
- Strain the sauce to remove the solids, then reduce the liquid by boiling it rapidly until only 150ml remains.
- Stir in the cream and continue to cook until the sauce thickens to the consistency of single cream. Season with salt and pepper to taste, then set aside.
4. Roll the Pasta Dough
- Using a pasta maker, roll out the rested dough as thin as possible. Aim for a strip about 6 inches wide.
- On one half of the pasta strip, place small teaspoonfuls of the prepared filling, spaced evenly about 1 1/2 inches apart.
- Fold the other half of the pasta over the filled section. Press down gently around each mound of filling, ensuring there’s no air trapped inside.
- Cut between the mounds of filling to separate each ravioli. You can press the edges with a fork to seal them further and add a decorative touch.
5. Cook the Ravioli
- Bring a large pot of salted water to a boil.
- Carefully drop the ravioli into the water and cook for 3-4 minutes, or until the pasta is tender and al dente.
- Using a slotted spoon, remove the ravioli from the water and transfer them to a serving dish.
6. Serve
- Drizzle the seafood bisque sauce over the cooked ravioli.
- Garnish with fresh chives for a touch of color and flavor.
Enjoy this elegant, restaurant-quality dish at home, perfect for special occasions or a refined dinner with family and friends!
