Saffron Recipe Cooking Foods : Crab and Ginger Saffron
Ravioli with a Lobster Bisque Sauce
Serves 4
Preparation time less than 30 mins
Cooking time 1 to 2 hours
Ingredients For the Ravioli :
200g fresh crab meat
2 shallots
2 cloves garlic
1 tbsp chopped ginger
1 stick lemongrass
2 tbsp chopped coriander
3 eggs
200g pasta flour
pinch of saffron dissolved in 2 tbsp/1fl oz water
salt and pepper
fresh chives
For the Lobster Bisque Sauce :
lobster shells
prawn shells
splash of brandy
2 tbsp/1fl oz olive oil
½ lemon
1 onion or 2 shallots
3 cloves garlic
2 sticks celery
2 carrots
6 tomatoes
1 cup of basmati or long grain rice
1 tsp paprika
1 bay leaf
salt and pepper
2 glasses white wine
50g tomato purée
double cream
few knobs of unsalted butter
Method :
1. To prepare crab and ginger ravioli filling, finely
chop shallots, garlic, ginger, and lemongrass, and combine
with crab meat. Add chopped coriander and seasoning
to taste. Add 1 egg and mix well.
2. To make pasta sheets: combine flour, 2 eggs, saffron
water, and pinch of salt. Form into a ball and knead
dough for 10 mins. Wrap with clingfilm and allow to
rest in a fridge for at least 20 mins. When ready to
make pasta sheets, divide ball of dough into four, and
roll out pasta sheets to thinnest setting in machine.
Make ravioli using standard method.
3. To prepare lobster bisque sauce: in a large saucepan,
fry lobster shells and prawn shells in a little olive
oil for 5 mins. Add splash of brandy and flambe. Add
chopped onion or shallots, garlic, celery and carrot,
and fry for a further 5 mins. Add chopped tomatoes,
rice, paprika, bay leaf and seasoning, and stir well.
Add lemon juice, white wine, tomato purée and water
to cover. Bring to boil and then gently simmer for 1
hour, skimming the surface periodically to remove scum.
4. Pass through a fine-meshed sieve and return to saucepan
and gently reduce to half the volume. Gently whisk in
double cream and butter until sauce thickens, and add
seasoning to taste. (Alternatively, strain tin of Lobster
Bisque Soup into a saucepan, and reduce. Add double
cream, butter and seasoning as required).
5. Boil ravioli in salted water for few minutes. Drain
and serve in shallow dish with lobster bisque sauce.
Garnish with chopped chives.
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