Crab Big Ravioli

19 ingredients
12 steps

Ingredients

  • 5 ounces fresh scallops
  • 10 ounces crab meat
  • 2 ounces butter
  • 4 ounces bechamel
  • 1 tablespoon cubed carrots
  • 1 tablespoon cubed celery
  • 1 tablespoon cubed leeks
  • 1 tablespoon cubed daikon
  • Butter, to fry
  • 1 cup lobster stock
  • 1 tablespoon lobster butter
  • 2 tablespoon cream
  • 1 tablespoon butter
  • Chopped chives
  • Salt, pepper
  • 1 large ravioli, cooked al dente
  • Lotus root, sliced and fried
  • Chives
  • This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Directions

  1. 1
    For Crab Mousse: Finely chop the scallops and mix with the crabmeat in ice bowl.
  2. 2
    Saute in butter, and add bechamel.
  3. 3
    Hold warm.
  4. 4
    For Vegetables: Panfry the vegetables quickly in butter, until al dente.
  5. 5
    For Sauce: Reduce lobster stock by 1/2.
  6. 6
    Add lobster butter, cream, and 1 tablespoon butter.
  7. 7
    Assembly: In the middle of the plate place 1 ravioli pasta.
  8. 8
    Add crab mousse in the middle.
  9. 9
    Cover with other ravioli pasta and heat in a broiler.
  10. 10
    Add chopped chives and salt and pepper to the sauce and cover the ravioli.
  11. 11
    Serve with vegetables.
  12. 12
    Finish with fried lotus root and chives.

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