Charred Tomato Crab Remoulade Ravioli with Caviar and Beurre Blanc

Name: Charred Tomato Crab Remoulade Ravioli with Caviar and Beurre Blanc
Yield: 5
Ingredients: 100.0g Pasta Skin; 100.0g Crabmeat; 1.0g Dill, chopped; 0.5g Lemon Zest; 10.0ml Lemon Juice; 60.0g Hellmann’s Charred Tomato and Capers Dressing; 30.0g Butter; 30.0g Shallots, chopped; 100.0ml White Wine; 400.0ml Water; 40.0g Knorr White Sauce Mix 850g; 100.0ml Cream; 5.0g Knorr Lime Flavoured Powder 400g; 100.0ml Extra Virgin Olive Oil; 1.0g Chives, chopped; 0.5g Dill, chopped; 10.0g Caviar; 20.0g Trout Roe; 2.0g Lemon Zest; 10.0ml Extra Virgin Olive Oil; 4.0g Dill; 4.0g Egyptian Stars

Charred Tomato Crab Remoulade Ravioli with Caviar and Beurre Blanc – - Recipe

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.

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Crabmeat Ravioli

Pasta Skin 100.0 g
Crabmeat 100.0 g
Dill, chopped 1.0 g
Lemon Zest 0.5 g
Lemon Juice 10.0 ml
Hellmann’s Charred Tomato and Capers Dressing 60.0 g
Hellmann’s Charred Tomato and Capers Dressing
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Lim Siang Huat

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Beurre Blanc

Butter 30.0 g
Shallots, chopped 30.0 g
White Wine 100.0 ml
Water 400.0 ml
Knorr White Sauce Mix 850g 40.0 g
Knorr White Sauce Mix 850g
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FoodXervices

Lim Siang Huat

Teo Soon Seng

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Cream 100.0 ml
Knorr Lime Flavoured Powder 400g 5.0 g

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

Western

Fish/Seafood

Pasta

Main course

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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.
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.
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.

Western

Fish/Seafood

Pasta

Main course

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Charred Tomato Crab Remoulade Ravioli with Caviar and Beurre Blanc

Ingredients