Crab Ravioli, Bisque with White Asparagus

Crab Ravioli, Bisque with White Asparagus

Crab Ravioli, crab bisque and white asparagus.

 

I’m probably a bit late posting this dish as the asparagus season is coming to an end. Not to worry though as the white asparagus was disgusting. If you fancy recreating this dish just replace the white with green.

It probably looks a lot of work, but it’s all quite straight forward. My bisque is very simple and only takes half an hour to make. The pasta filling is just a combination a ingredients and the starch for the dish is just some bruschetta. What could be simpler.

Ingredients

    Crab Ravioli

  • 100g Pasta Flour (min 12% protein)
  • 1 plus 1 yolk Eggs
  • Large Pinch Salt
  • 200g Ricotta
  • 150g Crab
  • Pinch Cayenne
  • Pinch Nutmeg
  • 2 Tsp Chives
  • Crab Bisque

  • 2-3, or 250g prawn shells Crab Shells
  • 1 Bulb chopped Fennel
  • 1 Chopped Onion
  • 2 Tbsp Brandy
  • 2 Cloves Garlic
  • 450g Chopped Tomatoes
  • 1 Tbsp Fennel Seeds
  • 1 Bouquet Garni
  • 500ml Fish Stock
  • Parsnip Puree

  • 2 Parsnips
  • 300ml Whole Milk
  • Bruschetta

  • 1, sliced Fresh Sourdough Loaf
  • Drizzle Olive Oil
  • 1 Clove Garlic
  • 1 Bunch White asparagus

Directions

  1. If you buy a fresh crab remove the flesh and use the shell for the bisque. Soften the onion, fennel and garlic. Turn up heat add shells and then the brandy. Now add the remaining ingredients and boil for about 30minutes. Strain all the ingredients and continue to reduce the sauce until the required consistency. If it's too fishy for you add some cream to mask the fishiness.
  2. Add flour, eggs and a pinch of salt to a food processor. Pulse until you have breadcrumb consistency. Place onto the worktop and press together then knead for a few minutes. Cover with cling film and set aside in the fridge for 30 minutes.
  3. Roll out the pasta until you can see your fingers through it. Mix all the filling ingredients together and make the raviolis. When ready to serve these need to be cooked for 4 minutes.
  4. Peel and chop the parsnips, cover with milk and simmer for 15 minutes. Blend with a stick blender and season.
  5. To cook the asparagus, add a knob of butter to a pan and cook for 6 minutes turning regularly.
  6. For the bruschetta, place the bread in a griddle pan until charred. Rub with the garlic clove and drizzle with some oil if you like.

4 Comments

  1. I’ve never been a fan of white asparagus but I did have some in France that was pretty good. I would use green if I had a choice. 🙂 What a lovely ravioli!

  2. One of my favourite things is making bisque out of shells because it’s something you would have normally discarded! So cool. The ravioli sounds delicious with the ricotta and it’s so extravagant that you made only one per serving. Definitely a show stopper!

    • Dave Crichton

      I actually prefer the bisque you can make out of a lobster shell than the lobster itself! Strange I know.

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