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Le Cordon Bleu News, 01/13/2012
Crab ravioli, chicken and garlic cream, chervil coulis
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About this recipe

Discover the recipe of the month: delicious crab ravioli chicken and garlic cream, chervil coulis


Recipe - Crab ravioli, chicken and garlic cream, chervil coulis

Serves: 4


In this recipe:

  • Crab
  • Bacon
  • Carrots
  • Snails
  • Chervil



Pasta dough
400 g flour
4 eggs
coarse sea salt
olive oil
100 g unsmoked slab bacon
100 g new pearl (spring) onions, finely chopped
100 g carrots, cut into brunoise
200 g “picked” crabmeat
1 bunch chives, finely chopped
salt, freshly ground white pepper
20 snails
Chicken and garlic cream
500 ml chicken stock
12 garlic cloves
100 ml whipping cream
salt, freshly ground white pepper
Chervil coulis
100 ml whipping cream
1 bunch chervil
chervil leaves

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  1. Pasta dough: Sift the flour and salt into a pile on a clean surface. Make a well in the centre. Whisk the eggs together and pour into the well. Using a pastry scraper or your fingers gradually work the flour into the eggs to make a dough. Dust the work surface with flour and knead the dough until smooth and firm. Cover in plastic wrap and leave to rest at room temperature for an hour.
  2. Filling: Trim some fat from the unsmoked slab bacon, place in a large pan over medium heat and melt to coat the bottom of the pan. Dice the remaining bacon. Add the onions, carrots and bacon to the pan. Cook until the vegetables have softened. Add the crab meat and mix together over the heat for 2 minutes. Remove from the heat, add the chopped chives, season and stir gently. Set aside to cool.
  3. Chicken and garlic cream: Place the chicken stock and garlic cloves into a heavy bottomed saucepan and place over medium heat for approximately 15 minutes until the garlic has softened. Add the cream and allow it to reduce to a thickness that coats the back of a spoon – approximately 15 minutes. Use a hand held immersion blender to puree the mixture until smooth. The cream should have a thickness similar to crème anglaise. If necessary return to medium low heat and continue to reduce to the appropriate consistency. Season and keep warm until ready to use.
  4. Chervil coulis: Place the cream in a heavy bottomed sauce pan and reduce for 15-20 minutes. Place fresh chervil into a blender; add hot cream and purée until smooth. Set aside.
  5. Place a large pan of salted water with a splash of olive oil onto medium high heat and bring to a boil.
  6. Roll out the rested dough and pass through a pasta machine to make a thin wide flat band of pasta dough. On a floured work surface, cut out twenty large circles of dough using a 8 or 10 cm diameter circle mold (work quickly to avoid letting the dough dry out).
  7. Place a tablespoon of filling in the centre of each circle, top with a snail and fold the circle in half, encapsulating the filling and creating a half moon pasta ravioli. Using your finger, seal the edges with water. Place the ravioli in boiling water and cook to al dente.
  8. To serve: Place five ravioli in the center of each plate. Dot the chicken and garlic cream and chervil coulis around and decorate with chervil sprigs.
  9. Note: Chef tip : If you have a mixer you can make the pasta dough by placing the flour in the mixer and mixing in the eggs one at a time with a dough hook.

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