Open-Faced Crab Ravioli with Tomato Shrimp Coulis

Name: Open-Faced Crab Ravioli with Tomato Shrimp Coulis
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet of 8-inch by 11-inch pasta; 5 tablespoons butter; 7 ounces Maine crabmeat (preferably leg meat); 6 stalks of finely chopped chives; Salt and pepper; 3 large beefsteak tomatoes, very ripe; 1 ounce garlic, sliced thin; 1 ounce shallot, sliced thin; 1 ounce garlic oil; 1 tablespoon butter; 1 tablespoon tomato paste; 1 sachet with 2 basil stems, 1 thyme sprig, 1 tarragon stem, 4 coriander seeds, 4 white peppercorns; 2 ounces fine sugar; Salt and pepper; 6 small shrimp, peeled and deveined

Servings: persons

1 sheet of 8-inch by 11-inch pasta
5 tablespoons butter
7 ounces Maine crabmeat (preferably leg meat)
6 stalks of finely chopped chives
Salt and pepper
3 large beefsteak tomatoes, very ripe
1 ounce garlic, sliced thin
1 ounce shallot, sliced thin
1 ounce garlic oil
1 tablespoon butter
1 tablespoon tomato paste
1 sachet with 2 basil stems, 1 thyme sprig, 1 tarragon stem, 4 coriander seeds, 4 white peppercorns
2 ounces fine sugar
Salt and pepper
6 small shrimp, peeled and deveined

1
Gently blanch the sheets of pasta in a large pot of salted, boiling water for 60 seconds, then shock in ice water.
2
Cut out 6 circles with a circular cookie cutter, approximately 2 1/2 inches in diameter.
3
Lay out on oiled parchment paper and reserve.
4
Gently melt the butter in a small saucepan.
5
Add the crabmeat and gently fold into butter.
6
Add chives and season with salt and pepper
7
Tomato Coulis with Fresh Shrimp: 3 large beefsteak tomatoes, very ripe 1 ounce garlic, sliced thin 1 ounce shallot, sliced thin 1 ounce garlic oil 1 tablespoon butter 1 tablespoon tomato paste 1 sachet with 2 basil stems, 1 thyme sprig, 1 tarragon stem, 4 coriander seeds, 4 white peppercorns 2 ounces fine sugar Salt and pepper 6 small shrimp, peeled and deveined

342

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 sheet of 8-inch by 11-inch pasta, 5 tablespoons butter, 7 ounces Maine crabmeat (preferably leg meat), 6 stalks of finely chopped chives, and more.

Yes, Open-Faced Crab Ravioli with Tomato Shrimp Coulis falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!