| Total: | 2 hr |
| Prep: | 15 min |
| Cook: | 1 hr 45 min |
| Yield: | 2 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
Instructions
- Gently blanch the sheets of pasta in a large pot of salted, boiling water for 60 seconds, then shock in ice water. Cut out 6 circles with a circular cookie cutter, approximately 2 1/2 inches in diameter. Lay out on oiled parchment paper and reserve.
- Gently melt the butter in a small saucepan. Add the crabmeat and gently fold into butter. Add chives and season with salt and pepper.
Reviews
So it’s pasta shingles instead of toast? Or de-constructed lasagna?
It’s not ravioli. Really don’t get the purpose.
The recipe looks delicious, however, is seriously lacking in directions to put it together.