Gourmet Crab and Prawn Ravioli in Rich Seafood Bisque
Indulge in a luxurious seafood experience with our Gourmet Crab and Prawn Ravioli immersed in a rich and creamy Seafood Bisque. Inspired by the culinary techniques honed at Leith’s Cooking School in London, this dish marries delicate homemade pasta with a succulent seafood filling. The bisque's aromatic depth, bolstered by brandy and star anise, encapsulates the essence of coastal dining. Prepare each component ahead of time to streamline your cooking process, then delight your senses with freshly cooked ravioli, ensuring a sublime dining experience. For best results, cook and serve the ravioli immediately after preparation to maintain the optimal texture of the pasta.
4
Servings
N/A
Calories
20
Ingredients
Ingredients
strong 00 flour
450 g
large eggs
4
oil
1 tablespoon
cooked crabmeat
110 g
cooked prawns
110 g (peeled)
egg white
1
finely chopped chives
2 teaspoons
lemon juice
2 teaspoons
salt & freshly ground black pepper
(season to taste)
prawn shells
55 g
small onion
1 (roughly chopped)
garlic clove
1 (crushed)
brandy
3 tablespoons
tomatoes
2 (chopped)
bay leaf
1
tomato puree
1 tablespoon
star anise
1 (optional)
fish stock
1 liter
double cream
150 ml
chives
(to garnish)
Instructions
1
Begin by preparing the pasta dough. In a food processor, combine the 00 flour and large eggs. Mix until a crumbly dough forms. Alternatively, mix flour and eggs by hand on a wooden board until combined, then gradually incorporate.
2
Turn the dough onto a clean counter. Gather it into a cohesive ball using your hands. Wrap the dough in clingfilm and refrigerate for 60 minutes to allow it to relax.
3
While the dough rests, prepare the ravioli filling. Peel the prawns, reserving the shells for the bisque. In a food processor, blend the cooked crabmeat and peeled prawns until smooth.
4
Add egg white, lemon juice, salt, and freshly ground black pepper to taste, and blend until combined. Stir in finely chopped chives. Cover and set aside.
5
For the seafood bisque, heat oil in a large saucepan over medium heat. Add reserved prawn shells and chopped onion. Sauté until shells are vibrant and onion softens, about 8-10 minutes.
6
Stir in crushed garlic, cooking for an additional 30 seconds until fragrant.
7
Pour in brandy, allowing it to deglaze the pan. Add chopped tomatoes, bay leaf, tomato puree, and optional star anise. Stir in fish stock.
8
Simmer the bisque for 20 minutes, allowing flavors to meld.
9
Strain the mixture through a fine-mesh sieve, discarding solids. Return liquid to the pan and boil, reducing to 150 ml.
10
Stir in double cream and simmer until sauce thickens to the consistency of single cream. Season to taste with salt and pepper.
11
Roll out rested pasta dough using a pasta maker to achieve thin sheets, approximately 6 inches wide.
12
Spoon teaspoon-sized dollops of filling in rows onto one half of each pasta sheet, leaving 1.5-inch spaces.
13
Fold sheet over to cover the filling. Carefully press around each mound of filling to remove air and seal sheets, then cut into individual ravioli.
14
Ensure edges are sealed by pressing with a fork if desired. Boil ravioli in a pot of salted water for 3-4 minutes until al dente.
15
Plate the cooked ravioli, generously drizzle with seafood bisque, and garnish with fresh chives.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gourmet Crab and Prawn Ravioli in Rich Seafood Bisque?
It is a luxurious pasta dish featuring homemade ravioli filled with crab and prawns, served in a creamy, brandy-infused seafood sauce.
What type of flour is best for the pasta dough?
Strong 00 flour is recommended for achieving the optimal delicate texture of the homemade pasta.
How long should the pasta dough rest?
The dough should be wrapped in clingfilm and refrigerated for 60 minutes to allow the gluten to relax.
What ingredients are in the ravioli filling?
The filling consists of cooked crabmeat, peeled prawns, egg white, lemon juice, salt, pepper, and finely chopped chives.
Why are prawn shells used in the bisque?
Prawn shells are sautéed with onions and garlic to provide the essential depth and aromatic seafood flavor for the bisque.
What is the role of brandy in this recipe?
Brandy is used to deglaze the pan during the bisque preparation, adding a rich and sophisticated flavor profile.
Is star anise necessary for the bisque?
Star anise is optional but highly recommended for adding a subtle aromatic depth to the seafood broth.
How long does the seafood bisque need to simmer?
The bisque should simmer for 20 minutes to allow the flavors of the shells, vegetables, and stock to meld.
How much should the bisque liquid be reduced?
After straining out the solids, the liquid should be boiled down and reduced to approximately 150 ml.
What kind of cream is used for the sauce?
Double cream is used and simmered until the sauce reaches the consistency of single cream.
How thin should the pasta sheets be rolled?
The pasta should be rolled out using a pasta maker into thin sheets that are approximately 6 inches wide.
How much filling goes into each ravioli?
You should use teaspoon-sized dollops of the seafood filling for each individual ravioli.
What is the spacing for the ravioli filling?
Leave about 1.5-inch spaces between each dollop of filling to allow room for sealing and cutting.
How do you seal the ravioli?
Fold the pasta sheet over, press carefully around each mound to remove air, and use a fork to seal the edges if desired.
How long do you cook the ravioli?
Boil the ravioli in salted water for 3 to 4 minutes until they are al dente.
Can I make the ravioli in advance?
While components can be prepped ahead, the ravioli should be cooked and served immediately for the best texture.
What is the serving size for this recipe?
This recipe is designed to serve 4 people.
What should I use to garnish the dish?
Garnish the plated ravioli with fresh chives to complement the seafood flavors.
What culinary school inspired this technique?
The recipe is inspired by culinary techniques taught at Leith’s Cooking School in London.
What equipment is needed for the pasta?
You will need a food processor for mixing the dough and filling, and a pasta maker for rolling the sheets.
How do I prepare the crabmeat for the filling?
The crabmeat should be cooked and then blended with the prawns until the mixture is smooth.
Why is egg white added to the filling?
The egg white acts as a binder to help the seafood filling hold its shape inside the pasta.
What kind of stock is best for the bisque?
High-quality fish stock is used to provide the liquid base for the seafood bisque.
Do I need to peel the prawns?
Yes, peel the prawns but keep the shells as they are vital for flavoring the bisque sauce.
What should I do after straining the bisque?
Discard the solids and return the liquid to the pan to be reduced by boiling.
Can I mix the pasta dough by hand?
Yes, you can mix the flour and eggs by hand on a wooden board if you do not have a food processor.
What is the total number of ingredients?
The recipe uses 20 different ingredients including the garnish and seasonings.
How do I remove air from the ravioli?
Carefully press around each mound of filling before sealing the sheets to prevent the ravioli from bursting during boiling.
Is the onion chopped finely?
The onion for the bisque is roughly chopped as it will be strained out later.
What is the goal for the final sauce consistency?
The final bisque should be rich and creamy, with a thickness similar to single cream.