One of our favourites
Ingredients
Ravioli:
100g plain flour
1 egg
1 additional egg yolk
1 tablespoon olive oil
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Filling:
1 mud crab
50g swordfish fillet
1 egg
1 tablespoon grated parmesan
0.5 tablespoon chopped basil
Pinch sea salt
Pinch cracked black pepper
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Sauce:
50ml cream
2 kafir lime leaves
1 lime (juice)
0.5 tablespoon chervil
Mescalin lettuce (garnish)
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Method:
 For the Ravioli, sift flour and place in a food
processor. Add egg, additional yolk and oil and blend
until it reaches a fine crumb consistency. Place dough
on lightly floured surface and knead for 3 to 5 minutes
or until smooth and springy. Wrap in cling film and let
sit for 1 hour. For the filling, place live mud crab in
freezer for 1 hour. Boil pot of salted water, put in
frozen crab and cook for 15-18 minutes. When cooked,
immerse crab in cold water and allow to cool. Remove
legs and claws, and separate top and bottom of body.
Remove meat from shell and legs, and keep top half of
shell and one claw for garnish. Blend crabmeat,
swordfish, egg, parmesan, basil, salt and pepper in food
processor. Roll out half of Ravioli dough into a thin
sheet, and place this sheet on top. Pinch sides of dough
together and cut around edge to form 10-centimeter-round
ravioli. Place ravioli into boiling water for three
minutes. For sauce, pour cream into pan on medium heat
and simmer. Add lime leaves, lime juice and chervil.
Reduce, then season with salt and pepper. Drain pasta
and add it to sauce. To serve, place crab shell upside
down on a plate and arrange claws around the body. Spoon
in ravioli sauce, and garnish with mescalin lettuce.
Serves 4
(as seen in Inside Melbourne; June 25 2000) |
