Ravioli with Crayfish and Saffron Foam

Summary

Prep Time	45 mins
Total Time	45 mins
Course	Main Course
Cuisine	European
Servings (Default: 4)

Ingredients

For the dough:

1 egg (s)
1 egg yolk
200 g flour
1 tablespoon olive oil

For the filling:

For the sauce:

0.4 g saffron
1 shallot (s)
possibly fish stock or white wine
200 ml cream

Instructions

Knead a smooth pasta dough from egg, egg yolk, flour, olive oil and a little salt, wrap it in cling film and let it rest for at least 30 minutes.
For the filling, drain the crab meat and save the brine. Finely chop the crab meat, leave a few crabs whole for the sauce. Mix the minced crab meat with ricotta, the chopped chervil, chopped garlic, season with pepper and a little lemon.
Roll out the pasta dough into 2 sheets (preferably with the pasta machine). Use a teaspoon to place small balls from the filling on one sheet of dough, slightly moisten the second sheet of dough on one side and place the moistened side on the sheet with the filling. Cut or punch out ravioli (easier with a ravioli board). Let the ravioli cook in sparkling salted water for about 4-6 minutes, depending on the thickness of the dough.
For the sauce, finely chop the shallot and let it translate in a little olive oil. Add the saffron and pour on the brine. If the brine is too salty, replace all or part of it with fish stock, water and / or white wine. Reduce slightly, add the cream, reduce again and froth up a little with the hand blender. Add the remaining crayfish and just let them warm up.
Douse the ravioli with the sauce and serve immediately.

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