OPEN-FACED CRAB RAVIOLI WITH TOMATO SHRIMP COULIS

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Open-Faced Crab Ravioli with Tomato Shrimp Coulis image

Provided by Food Network

Categories     main-dish

Time 2h

Yield 2 servings

Number Of Ingredients 15

1 sheet of 8-inch by 11-inch pasta
5 tablespoons butter
7 ounces Maine crabmeat (preferably leg meat)
6 stalks of finely chopped chives
Salt and pepper
3 large beefsteak tomatoes, very ripe
1-ounce garlic, sliced thin
1-ounce shallot, sliced thin
1-ounce garlic oil
1 tablespoon butter
1 tablespoon tomato paste
1 sachet with 2 basil stems, 1 thyme sprig, 1 tarragon stem, 4 coriander seeds, 4 white peppercorns
2 ounces fine sugar
Salt and pepper
6 small shrimp, peeled and deveined

Steps:

  • Gently blanch the sheets of pasta in a large pot of salted, boiling water for 60 seconds, then shock in ice water. Cut out 6 circles with a circular cookie cutter, approximately 2 1/2 inches in diameter. Lay out on oiled parchment paper and reserve.
  • Gently melt the butter in a small saucepan. Add the crabmeat and gently fold into butter. Add chives and season with salt and pepper.

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