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Edamame and Crab Ravioli with Orange Beurre Blanc Recipe

Edamame and Crab Ravioli with Orange Beurre Blanc Recipe

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Edamame and Crab Ravioli with Orange Beurre Blanc

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Ingredients:

Serving

1 cup semolina flour, plus extra for dusting
1 cup all-purpose flour, plus extra for dusting
1 tsp kosher salt
3 large eggs
1 tbsp extra-virgin olive oil
1 cup shelled edamame (soy beans), cooked until very tender
1/2 container (4-oz) soft tofu
1 tsp truffle oil
1 tsp orange zest
1/4 cup mascarpone
8 oz fresh dungeness crabmeat
1 tbsp basil chiffonade
kosher salt and freshly ground black pepper
1 cup white wine
2 tbsp dry sherry
3 shallots, peeled and chopped
1 tbsp peeled and chopped ginger
1 bay leaf
1/4 cup heavy cream
2 sticks (8-oz) unsalted butter, cut into small pieces
1 orange, juiced
2 tbsp fresh basil chiffonade

Directions:

For the pasta dough: In a food processor, pulse the flours and salt together to blend. With the machine running, add the eggs, 1 at a time, allowing each to incorporate into the flour mixture. Once incorporated, slowly add the olive oil and continue blending until the mixture starts to form a ball. Remove the ball to a lightly floured work surface and knead it until it is smooth, about 10 minutes. Wrap the dough in plastic wrap and let it rest for 1 hour. While the dough rests, make the filling.
For the filling: Put the edamame, tofu, and truffle oil into the bowl of a food processor and process until smooth. Transfer this mixture into a large bowl and fold in the orange zest, mascarpone, crabmeat, and basil and season with salt and pepper, to taste
Roll the pasta: Set the pasta roller on the widest setting. Start with half the pasta dough. Using your hands flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller twice dusting it with flour in between rolls if it feels sticky. Fold it into thirds, turn it 90 degrees, and run it through the pasta machine 2 to 3 times. Continue to run the pasta through the machine, reducing the setting between each run, until you get to the second to last setting.
Make the ravioli: Lay the pasta sheet on a floured work surface. With a 3-inch round cutter, cut out the ravioli circles. Spoon 1 teaspoon of filling into the center of each round. Lightly brush the edges with water, fold the circles over to form half moons, and press to seal the edges. Make sure you get out any air bubbles or your ravioli will explode when you cook them. Transfer them to a sheet tray coated with flour or semolina. Cover and set aside until you are ready to cook them.
Make the sauce: In a medium saucepan over high heat, add the white wine, sherry, shallots, ginger, and bay leaf. Bring to a boil and reduce until syrupy. Add the cream and cook until it is reduced slightly. Turn the heat to medium-low, remove the bay leaf, and whisk in the butter bit by bit, being careful not to let the sauce boil. When all the butter is incorporated, add the orange juice. Stir in the basil and keep warm.
To serve: Cook the ravioli in a large pot of boiling salted water over medium-high heat. Drain. Arrange 2 or 3 ravioli on each pasta plate and drizzle with the Orange Beurre Blanc. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	683.67 Kcal (2862 kJ)
Calories from fat	269.67 Kcal
		% Daily Value*
Total Fat	29.96g	46%
Cholesterol	193.71mg	65%
Sodium	609.39mg	25%
Potassium	620.47mg	13%
Total Carbs	74.57g	25%
Sugars	10.76g	43%
Dietary Fiber	7.45g	30%
Protein	19.4g	39%
Vitamin C	27.8mg	46%
Vitamin A	0.1mg	5%
Iron	2.5mg	14%
Calcium	123.4mg	12%

Amount Per 100 g
Calories	176.66 Kcal (740 kJ)
Calories from fat	69.68 Kcal
		% Daily Value*
Total Fat	7.74g	46%
Cholesterol	50.05mg	65%
Sodium	157.46mg	25%
Potassium	160.32mg	13%
Total Carbs	19.27g	25%
Sugars	2.78g	43%
Dietary Fiber	1.92g	30%
Protein	5.01g	39%
Vitamin C	7.2mg	46%
Iron	0.7mg	14%
Calcium	31.9mg	12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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