Stone Crab Ravioli Recipe
ginger-lemongrass beurre blanc, chives, amur kaluga caviar
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Ingredients
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Ravioli and Sauce Ingredients
Method
Preparation Steps
- 1
Make the Ravioli Dough
In a mixing bowl, combine the flour and salt. Create a well in the center and add the eggs and olive oil. Gradually mix the flour into the eggs until a dough forms. Knead for about 5-7 minutes until smooth, then wrap in plastic wrap and let rest for 30 minutes.
- 2
Prepare the Filling
In a bowl, mix the stone crab meat, minced ginger, and minced lemongrass. Season with salt to taste.
- 3
Roll Out the Dough
Once the dough has rested, divide it into four pieces. Roll out each piece as thinly as possible using a pasta machine or a rolling pin.
- 4
Form the Ravioli
Place a teaspoon of the filling on one half of each dough sheet, spacing them about 2 inches apart. Brush the edges with water, fold the dough over, and seal tightly. Trim any excess dough.
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes or until they float to the surface. Remove with a slotted spoon and set aside.
- 6
Make the Ginger-Lemongrass Beurre Blanc
In a saucepan, combine the minced ginger and lemongrass with heavy cream. Simmer until reduced by half. Gradually whisk in the butter until emulsified, then season with salt.
- 7
Serve
Plate the ravioli, drizzle with the beurre blanc, garnish with chopped chives, and top with Amur Kaluga caviar.
