The Crab ravioli with lemongrass and ginger sauce
A mouth-watering dish inspired by the Italian Grand Prix
Michael Caines has been working with Williams Racing for a number of years, serving Michelin star food to Williams Racing’s guests, partners and VIP’s to help create exceptional experiences around the globe.
Michael has travelled to the Italian Grand Prix and with his visit in mind, he has created the perfect Italian inspired meal to accompany the excitement on the track.
The Crab ravioli with lemongrass and ginger sauce, is the perfect blend between our wonderful Devon seafood and traditional hearty Italian cooking.
Serves 8 people
250g white crab meat
80g brown crab meat
10g ginger, diced finely and blanched three times
50ml double cream
1 egg yolk
Salt and pepper
250gr plain flour
3 egg yolks
1 whole egg
1 packet of saffron
10g fresh coriander
100g olive oil
250g crab carcasses
50g fresh lemongrass
75g brown crab meat
25g fresh ginger
5g whole coriander seeds
5g whole white peppercorns
75g unsalted butter
250ml fish stock
To finish sauce
300g unsalted butter
Pinch of ground white pepper
5ml lemon juice
Place the scallops, egg yolk, cream and brown crab meat in a blender until mixed into a fine mousse
Remove from the blender and place into a bowl over some ice
Add the diced ginger and white crabmeat; season with salt and pepper and a pinch of cayenne pepper. Add a few drops of lemon juice.
Test mousse for texture and adjust seasoning if required.
Place the water into a pan and add the saffron powder, bring to the boil and then leave to cool.
Mix together the egg and egg yolk.
Place into a food processor and sieve in the flour with the salt
Turn on and add slowly the water until the correct texture.
The amount of liquid taken by the flour will vary so be careful not to make the mix it too dry or wet. Should be a firm texture, similar to putty.
Remove from the food processor and bring together by hand. Wrap in cling film and leave to rest for 30 minutes.
Once rested roll out with either a rolling pin or pasta machine.
Add the coriander to the oil and gently heat the oil to 80°c degrees, now place into a jug blender. Blend and the pass-through damp piece of musila fine sieve.
In a stainless-steel pan sweat the shallots, ginger and lemongrass in the butter for 5 minutes.
Add the peppercorns and coriander seeds and sweat for another 2 minutes.
Add the brown crabmeat and crab carcasses and sweat for 5 minutes
Add the fish stock and bring to the boil then simmer for 20 minutes.
Pass through a fine sieve.
Take the sauce and add the butter, salt, pepper and lemon juice. Whisk together
Split the crab mousse into 4 equal portions and round into a dome shape using the back of a spoon.
Cut the basil ravioli pate into 8 equal sized squares (4 x 4 inches)
Place the crab mousse centrally into one square and place a second sheet on top
Using lightly dusted thumbs follow the curvature of the mousse and pat down the edges to seal the edges together
Cook in hot water (80-85 degrees) for 8 minutes
Place in a bowl and pour the sauce over the top