Chef Coleen Antonio, Recipient of the 2015 Les Marmitons Most Promising Chef Award - May 2016

Ravioli stuffed with Crab Mousse served with creamy tomato bisque and herb oil

CRAB MOUSSE

  • 3 cups Cream Cheese
  • 4 cups Crab Meat
  • 2 cups Green onion, sliced
  • 2 TSP Chilli Flakes
  • Salt / Pepper to taste

Mix all ingredients together


FRESH PASTA

  • 1 3/4 cups All Purpose Flour
  • 6 Egg Yolks
  • 1 Whole Egg
  • 1/2 TSP Olive Oil
  • 1 TBSP Milk


Put all the flour on the working station; make a well in the middle that is big enough for all the egg yolks.
Pour the egg yolks, egg, oil and milk into the well. Break the eggs with your fingers and when they are, start swirling the eggs around in a circular motion without spilling over. This will slowly incorporate the flour into the eggs. Don’t rush this step, because you don’t want the pasta dough to be lumpy.
When the dough starts to thicken, use a pastry scrapper to lift the flour up and over the dough that is starting to form. Bring all that dough together and form it into a ball.
Knead the dough a few times. Do not fold it over on itself like you would do with bread. Re-shape into a ball, and repeat the kneading motion 2-3 times. The real kneading begins: Dust the work surface with flour. Knead the dough in the same manner as before, pushing it forward with the heels of your hands, and re-shaping it into a ball. Keep kneading in this way until the dough becomes silky smooth. The dough is ready when you can pull a finger across the top of it and it wants to snap back into place. This process will take from 15 to 20 minutes, but knead as a long as it takes to pass the pull test. If not, the dough could collapse when resting. Double wrap the dough in plastic wrap to make sure it doesn’t dry out. 
Let the dough rest for 30 to an hour before rolling it through the pasta machine.

 

TOMATO BISQUE

  • Unsalted BUtter as needed
  • 3 Carrots, chopped
  • 1 Celery, chopped
  • 10 Garlic, Mince
  • 10 TBSP All Purpoase Flour
  • 4 L Chicke Broth
  • 1 Can Crushed tomatoes
  • 5 sprigs Parsley sprigs
  • 5 sprigs Thyme
  • 2 Bay Leaf
  • Heavy Cream as needed
  • Kosher Salt to taste
  • Freshly Ground Black Pepper to taste

Heat the butter in a large soup pot over medium-high heat, sautee onion, carrots, celery and garlic until soft. 
Stir in the flour and cook it, stirring for 3 minutes. 
Pour the broth and crushed tomatoes and bring to boil while stirring constantly. 
Tie the parsley, thyme and bay leaf together with kitchen twine and add to the pot. 
Lower the heat and simmer for 30 minutes – 45 minutes. 
Remove from heat and allow to cool, when the soup is cool remove the herb bundle. 
Use a blender or an immersion blender to puree the mixture until smooth. 
Strain the tomato puree and return to the pot – reheat to medium heat Whisk in the heavy cream and season with salt and pepper to taste.

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