Kauai Prawns Recipe
Lump Crab Ravioli | Kahuku Sea Asparagus Grenoboise
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Ingredients
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Pasta Dough
Filling
Kahuku Sea Asparagus Grenoboise
Method
Pasta Dough
- 1
Making the Dough
In a large bowl, mix the flour and salt. Create a well in the center, 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. Wrap in plastic wrap and let it rest for 30 minutes.
Filling
- 2
Preparing the Filling
In a bowl, combine the lump crab meat, ricotta cheese, Parmesan cheese, parsley, lemon zest, salt, and pepper. Mix gently until combined.
Assembly and Cooking
- 3
Assembling Ravioli
Roll out the pasta dough to a thin sheet. Cut into squares, place a small spoonful of filling in the center of each square. Moisten the edges with water, fold over and press to seal. Repeat until all filling is used.
- 4
Cooking the Ravioli
Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes until they float. Remove with a slotted spoon and set aside.
Kahuku Sea Asparagus Grenoboise
- 5
Making the Grenoboise
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the Kahuku sea asparagus and cherry tomatoes. Cook for about 3-4 minutes. Stir in lemon juice and season with salt and pepper.
Serving
- 6
Final Presentation
Plate the ravioli and top with the Kahuku sea asparagus grenoboise. Serve warm.
