Crab ravioli with black truffle beurre blanc
This is one of the dishes Rob Feenie prepared on Iron Chef America — it was ahit with all the judges. Rob Feenie use Japanese mayonnaise because it is moretart.
This is one of the dishes Rob Feenie prepared on Iron Chef America — it was a
hit with all the judges. Rob Feenie use Japanese mayonnaise because it is more
Pasta dough with semolina (page 138 from the bookFeenie’s: Brunch, Lunch, Dinner.)
1 lb crabmeat
2 Tbsp minced ginger
2 Tbsp minced shallots
1/3 to 1/2 cup Japanese mayonnaise
2 to 3 shiso leaves, minced
2 cloves garlic, minced
1/3 cup rice vinegar
1/8 cup dry white wine
1 tsp whipping cream (optional)
1/3 cup unsalted butter,
1/2-inch cubes, chilled
1 Tbsp fresh lemon juice
1/4 tsp white truffle oil
1 Tbsp ?nely chopped black truffle or 1/4 tsp white truffle oil
Extra-virgin olive oil
Fleur de sel
FILLING: Mix together all the filling ingredients in a bowl. The amount of Japanese mayonnaise depends on the moisture content of the crabmeat—use just enough to bind the mixture. The amount of shiso depends on the size of the leaves. Stuff the ravioli according to the instructions with the pasta dough recipe.
BEURRE BLANC: Combine rice vinegar and wine in a saucepan on medium heat, then reduce until the liquid forms a light syrup. (If you are not experienced at making butter sauces, you can prevent the sauce from splitting by adding the optional cream.) Decrease the heat to low and whisk in butter, one piece at a time, until well incorporated. Add lemon juice, truffle oil and truffle (or an additional 1/4 tsp truffle oil). Season to taste with salt. Set aside and keep warm. When reheating, be careful not to boil the sauce as it may split.
TO SERVE: Divide ravioli among four warmed plates and top each serving with 1/4 cup of the black truffle beurre blanc. Drizzle each plate with extra-virgin olive oil and top each ravioli with a grain of ?eur de sel. Sprinkle with chervil.