Sauce for crab ravioli?
- linza Aug 5, 2003 10:34 AM
Stumbled upon some Maryland crab ravioli but I'm not sure what sort of sauce to serve it with - any suggestions or recipes from the hounds?
To my mind, crab ravioli calls for a creamy sauce on the white/light side. A simple dab of creme fraiche (maybe cheeseandchocolate -- see post further down -- could spare a little) with a few capers and a few good grinds of black pepper....Beurre blanc (try a basil beurre blanc?)....reduce a little Pernod with a few minced shallots, dose in a little heavy cream & let that reduce, season with S&P....Beurre noisette and a squeeze of lemon with some snipped chives....ummmmm somebody stop me......
A saffron cream sauce made with a reduction of shrimp stock.
A nice touch would be garnish the plate of ravioli with some pan seared scallops.
Saute' Chopped Shallots in butter
Add and Flame 2oz of Vodka (off the burner)
Add two cups Manufactured Cream
Red pepper flakes
Simmer for half an hour
Thanks everyone! Sauteed some finely minced shallots with wine added a bit of tomato and cream to cook down and thicken. Finished by whisking in some butter. Served with some steamed asparagus for a very tasty meal.
The crab ravioli was even wonderful plain (the chef had to do a taste test)!