Living in Vietnam I regularly have access to quality crab and lemongrass and chili are used fairly widely in the cuisine here.
This crab ravioli brings those Asian flavours to the dish. If I were to make it again, I’d make the pasta dough thinner and more delicate but it was still pretty tasty!
Ingredients:
Fresh pasta, homemade
For the filling:
White crab meat
Lots of lime juice
Minced lemongrass
Garlic
Generous with salt
Small dollop of creme fraiche
For the beurre blanc:
Shallots
Lime juice and zest
Butter
White wine
Sherry vinegar
Thyme (strained after)
Add cracked black pepper generously to finish 🙂
by Old_Archer4550