Best 2 Crab And Prawn Ravioli In Seafood Bisque Recipes

Welcome to our guide for the ultimate culinary experience: cooking crab and prawn ravioli immersed in a luscious seafood bisque. This exquisite dish combines the delicate flavors of crab and prawn, enveloped in tender ravioli, all swimming in a flavorful bisque teeming with ocean's treasures. Get ready to embark on a seafood journey that will tantalize your taste buds and leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

CRAB AND PRAWN RAVIOLI IN SEAFOOD BISQUE

Crab and Prawn Ravioli in Seafood Bisque image

This is a dish I learned to make at Leith's cooking school in London. It takes a little work, but is divine. You could make the pasta dough, filling and sauce ahead of time, but I recommend cooking the pasta as soon as possible after you've made it. If you must store it for a few hours, then separate the ravioli with plastic wrap or parchment paper to keep them from sticking together.

Provided by Sackville

Categories Crab

Time 1h

Yield 4 serving(s)

Number Of Ingredients 20

Ingredients

450 g strong 00 flour
4 large eggs
1 tablespoon oil
110 g cooked crabmeat
110 g cooked prawns, still in their shells
1 egg white
2 teaspoons finely chopped chives
2 teaspoons lemon juice
salt & freshly ground black pepper
55 g prawn shells
1 small onion, roughly chopped
1 garlic clove, crushed
3 tablespoons brandy
2 tomatoes, chopped
1 bay leaf
1 tablespoon tomato puree
1 star anise (optional)
1 liter fish stock
150 ml double cream
chives (to garnish)

Steps:

Make the pasta by mixing all the ingredients together in a food processor with the normal blade.
You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.
Turn the dough out onto the counter.
Use your hands to shape it into a ball and draw together any crumbs.
Wrap in clingfilm and leave to relax in a cool place for an hour.
Meanwhile, make the filling.
Remove the prawns from their shells.
Put the crabmeat and prawns in the food processor and whiz until smooth.
Add the egg white, lemon juice salt and pepper and whiz again until just mixed.
Stir in the chives, cover and set aside.
Make the sauce.
Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.
Add the garlic and cook for another 30 seconds.
Add the brandy, tomatoes, bay leaf, tomato puree and star anise.
Add the stock and simmer for 20 minutes.
Strain the sauce and reduce to 150 ml by boiling rapidly.
Add the cream, reduce to the consistency of single cream and season to taste.
Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.
You want a strip about 6 inches wide.
Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.
Fold the other half over the mounds of filling.
Press together, firmed around each mound to make sure you have squeezed out all the air.
Cut between the rows, making sure the edges are sealed.
You can use a fork to decorate the edges.
Cook the ravioli in boiling water for 3-4 minutes until al dente.
Place on the serving dish, drizzle over the sauce and decorate with the chives.

CREAMY SHRIMP AND CRAB BISQUE

Creamy Shrimp and Crab Bisque image

A delicious bisque made with shrimp and crab meat. A garnish of chopped green onions is always a delicious addition to this bisque.

Provided by Allrecipes Member

Categories Seafood Soup

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
½ teaspoon salt
¼ teaspoon white pepper
1 teaspoon chicken bouillon granules
2 tablespoons finely chopped onion
1 ½ cups half-and-half cream
½ pound medium shrimp - peeled and deveined
½ pound pre-cooked crab meat
½ cup white wine

Steps:

In a large saucepan, melt butter over a low heat. Stir in flour, salt, white pepper, bouillon granules, and onion. Blend 3/4 cup half-and-half cream into the mixture. Mix in shrimp and crab meat. Turn the temperature to medium heat and continue stirring until the mixture thickens.
Blend the remaining half-and-half cream and wine into the mixture. Serve and enjoy!

Nutrition Facts : Calories 218.5 calories, Carbohydrate 5.9 g, Cholesterol 110.2 mg, Fat 12.1 g, Fiber 0.2 g, Protein 17.2 g, SaturatedFat 7 g, Sodium 770.6 mg, Sugar 0.5 g

Tips:

For the best flavor, use fresh crab and shrimp.
Be sure to devein the shrimp before cooking.
To make the ravioli filling, finely chop the crab and shrimp.
Use a food processor to make the seafood bisque.
Transfer the ravioli to a baking sheet and freeze for at least 30 minutes before cooking.
Serve the ravioli with grated Parmesan cheese and chopped parsley.

Conclusion:

Crab and Prawn Ravioli in Seafood Bisque is a delicious and elegant dish that is perfect for a special occasion. The ravioli are filled with a delicate mixture of crab and shrimp, and the seafood bisque is rich and flavorful. This dish is sure to impress your guests.

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