Baked crab meat with asparagus and saffron cream pumpkin ravioli
Ingredients for Baked crab meat with asparagus and saffron cream pumpkin ravioli
| Amount | Ingredient |
|---|---|
| 360 grams | Crab meat, freshly cooked, shelled |
| 100 grams | Onion |
| 120 ml | White wine |
| 1 pinch | Saffron |
| 240 g | Asparagus |
| 240 g | Zucchini |
| 4th Egg yolk | 1 pc |
| Garlic | 120 ml |
| Crab sauce | 10 zw |
| Basil, fresh | 50 g |
| Butter | |
| Salt and pepper to taste | 20th Pumpkin ravioli |
| 250 grams | Pasta dough |
| 500 grams | Pumpkin |
| 2 pcs | Garlic, crushed |
| 2 pinches | Nutmeg |
| 2 tbsp | Butter |
Baked crab meat with asparagus and saffron cream pumpkin ravioli Directions
Preparation of the ravioli: Roll out the dough and then roll it out with a pasta machine (Program No. 5) and cut into 5 by 5 cm wide leaves.
Peel and grate the pumpkin and sprinkle with nutmeg. Crushed pumpkin seeds with melted butter, mix and season with salt and pepper. Place on a baking sheet and enter for 15 minutes in the oven (180 degrees C). Allow to cool.
Apply with a spoon to mash the pumpkin and seeds and add to the pasta sheets. Brush the edges of the pasta sheet with egg whites, another sheet of dough and lay on it firmly press. The pumpkin ravioli in salted water for four minutes to cook.
Preparation of the casserole: Sauté onions and garlic until translucent. Small Sliced asparagus and zucchini and add the crab meat, then add the wine and simmer until the liquid is at the half.
Add the crab broth and remove the pan from the stove. Gently stir in the egg yolks and continue stirring until sauce is thickened. Add seasonings and saffron and then place them in a gratin dish and.
Chopped basil for less than a minute fry in butter, add the heated pumpkin ravioli and season with salt and pepper. Together with the gratin of crab meat dish and serve hot.
