Charred Tomato Crab Remoulade Ravioli with Caviar and Beurre Blanc
These crab ravioli are packed with flavour, with the caviar trout roe giving the dish a luxurious touch and notes of umami. The Hellmann's Charred Tomato and Capers Dressing gives a burst of tangy yet smoky aftertaste with each bite into the crab ravioli. The beurre blanc leaves a refreshing note in diners palate and leaving them wanting for more.
Ingredients
Charred Tomato Crab Remoulade Ravioli with Caviar and Beurre Blanc
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$0.0
Crabmeat Ravioli
Pasta Skin
/g
100.0 g
0%
Crabmeat
/g
100.0 g
0%
Dill, chopped
/g
1.0 g
0%
Lemon Zest
/g
0.5 g
0%
Lemon Juice
/ml
10.0 ml
0%
Hellmann’s Charred Tomato and Capers Dressing
/g
60.0 g
0%
Points
Beurre Blanc
Butter
/g
30.0 g
0%
Shallots, chopped
/g
30.0 g
0%
White Wine
/ml
100.0 ml
0%
Water
/ml
400.0 ml
0%
Knorr White Sauce Mix 850g
/g
40.0 g
0%
Points
Cream
/ml
100.0 ml
0%
Knorr Lime Flavoured Powder 400g
/g
5.0 g
0%
Points
Caviar Trout Roe Mixture
Extra Virgin Olive Oil
/ml
100.0 ml
0%
Chives, chopped
/g
1.0 g
0%
Dill, chopped
/g
0.5 g
0%
Caviar
/g
10.0 g
0%
Trout Roe
/g
20.0 g
0%
Lemon Zest
/g
2.0 g
0%
Condiments
Extra Virgin Olive Oil
/ml
10.0 ml
0%
Dill
/g
4.0 g
0%
Egyptian Stars
/g
4.0 g
0%
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Crabmeat Ravioli
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Pasta Skin 100.0 g
-
Crabmeat 100.0 g
-
Dill, chopped 1.0 g
-
Lemon Zest 0.5 g
-
Lemon Juice 10.0 ml
Beurre Blanc
-
Butter 30.0 g
-
Shallots, chopped 30.0 g
-
White Wine 100.0 ml
-
Water 400.0 ml
-
Cream 100.0 ml
Caviar Trout Roe Mixture
-
Extra Virgin Olive Oil 100.0 ml
-
Chives, chopped 1.0 g
-
Dill, chopped 0.5 g
-
Caviar 10.0 g
-
Trout Roe 20.0 g
-
Lemon Zest 2.0 g
Condiments
-
Extra Virgin Olive Oil 10.0 ml
-
Dill 4.0 g
-
Egyptian Stars 4.0 g
Preparation
-
Crabmeat Ravioli
- In a mixing bowl, add in crabmeat, dill, lemon zest, lemon juice and Hellmann's Charred Tomato and Capers Dressing.
- Mix well and set aside.
- Use a ring cutter to cut pasta skin to desired size and wrap crabmeat filling into pasta skin.
- Bring water to boil and blanch ravioli till they cook or floats.
- In a mixing bowl, add in crabmeat, dill, lemon zest, lemon juice and Hellmann's Charred Tomato and Capers Dressing.
-
Beurre Blanc
- In a pot, melt butter and sweat shallots till soft. Deglaze with white wine.
- In a mixing bowl, mix water and Knorr White Sauce Mix well. Pour mixture into pot and bring to boil.
- Let it simmer for 2 mins and fold in Knorr Lime Flavoured Powder.
- In a pot, melt butter and sweat shallots till soft. Deglaze with white wine.
-
Caviar Trout Roe Mixture
- Mix all the ingredients well in a mixing bowl.
-
Condiments
- Prepare condiments as mentioned.
-
Plating and Assembly
- In a pan, heat up 100ml of beurre blanc sauce and add in blanched ravioli.
- Simmer ravioli till the ravioli is coated with the sauce.
- Plate crabmeat ravioli, drizzle buerre blanc sauce on top, and garnish with cress and trout roe mixture.
- Ready to serve.
