Everything was conspiring against me. I’d just received a sample of my favourite stock (no, I am not on commission!) The Stock Merchant- crab. Ingredients: crab, water. Love it. So I decided to make some crab ravioli.
my local fishmonger and had none of my favourite fresh Noosa Spanner crab; (no, not on commission from them either) just some frozen stuff. At least it was Australian spanner crab. Then the pasta dough went wrong and my pasta sheets just didn’t work. I had an old friend coming to dinner, and not much time, so I ran down to the supermarket and got some Gow Gee (dumpling wrappers). So much easier than fiddling around making ravioli. Anyway, the end result was delicious, although if I add up the cost, probably ridiculously expensive, but the reduced crab. butter and saffron sauce was so good we all agreed to look the other way while we licked our plates. For some reason I can’t upload pics at the moment, so you’ll just have to use your imagination and trust me; they were delicious.
Crab ravioli with saffron, butter, crab reduction
- 1 pkt Gow Gee wrappers
- 300g raw crab meat, fresh or frozen
- 100g fresh ricotta
- tsp lemon finely grated lemon zest
- seasalt and pepper
- 2 bags Stock Merchant crab stock
- couple of saffron strands
- 50g of butter
Put the stock and saffron strands on a long, slow simmer. Mix ricotta, crab meat and lemon zest then add seasoning. Put about a teaspoon of the mixture into the middle of a gow gee wrapper in the palm of your hand , fold over and create a crescent shape. Press edges together firmly. If you find they’re not sticking together well, wet your fingers first.
This amount of filling should be perfect for the packet- around 50. Put them on a tray with baking paper and cover with a damp tea towel and keep in fridge until ready to use.
Reduce the crab stock right down-it should be a beautiful bright yellow colour and have a really intense crab flavour.
Put the ravioli in a big pot of boiling water; when they float to the top, take one out and test if cooked. Put in a bowl, and drizzle sauce over. If I was more organised, I would have added a green herb garnish of some kind as well as have some really good bread to mop up the sauce.