Crab and Prawn Ravioli in Seafood Bisque Recipe - Food.com (2024)

• For the pasta dough

• 450 g strong 00 flour
• 4 large eggs
• 1 tablespoon oil

• For the filling

• 110 g cooked crabmeat
• 110 g cooked prawns, still in their shells
• 1 egg white
• 2 teaspoons finely chopped chives
• 2 teaspoons lemon juice
• salt & freshly ground black pepper

• For the sauce

• 55 g prawn shells
• 1 small onion, roughly chopped
• 1 garlic clove, crushed
• 3 tablespoons brandy
• 2 tomatoes, chopped
• 1 bay leaf
• 1 tablespoon tomato puree
• 1 star anise (optional)
• 1 liter fish stock
• 150 ml double cream
• chives (to garnish)

directions

• Make the pasta by mixing all the ingredients together in a food processor with the normal blade.
• You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.
• Turn the dough out onto the counter.
• Use your hands to shape it into a ball and draw together any crumbs.
• Wrap in clingfilm and leave to relax in a cool place for an hour.
• Meanwhile, make the filling.
• Remove the prawns from their shells.
• Put the crabmeat and prawns in the food processor and whiz until smooth.
• Add the egg white, lemon juice salt and pepper and whiz again until just mixed.
• Stir in the chives, cover and set aside.
• Make the sauce.
• Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.
• Add the garlic and cook for another 30 seconds.
• Add the brandy, tomatoes, bay leaf, tomato puree and star anise.
• Add the stock and simmer for 20 minutes.
• Strain the sauce and reduce to 150 ml by boiling rapidly.
• Add the cream, reduce to the consistency of single cream and season to taste.
• Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.
• You want a strip about 6 inches wide.
• Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.
• Fold the other half over the mounds of filling.
• Press together, firmed around each mound to make sure you have squeezed out all the air.
• Cut between the rows, making sure the edges are sealed.
• You can use a fork to decorate the edges.
• Cook the ravioli in boiling water for 3-4 minutes until al dente.
• Place on the serving dish, drizzle over the sauce and decorate with the chives.