Crabmeat Ravioli

Beurre Blanc

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


  • Extra Virgin Olive Oil 10.0 ml
  • Dill 4.0 g
  • Egyptian Stars 4.0 g

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.



  1. 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.      
  2. 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.
  3. Caviar Trout Roe Mixture

    • Mix all the ingredients well in a mixing bowl.
  4. Condiments

    • Prepare condiments as mentioned.
  5. 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.