Crab Ravioli with Black Truffle Beurre Blanc

Filling:

1 lb (454 g) crabmeat

2 tbsp (30 mL) minced ginger

2 tbsp (30 mL) minced shallots 1⁄3 to ½ cup (80 to 125 mL) Japanese mayonnaise

2 to 3 shiso leaves, minced

2 cloves garlic, minced

Pasta dough:

14 oz (400 g) all-purpose flour

14 oz (400 g) semolina

Pinch of salt

16 large egg yolks

1 to 4 whole eggs

1½ tsp (7.5 mL) olive oil

1 whole egg, beaten

½ tsp (2 mL) water

2 eggs, beaten, for egg wash

Beurre Blanc:

1⁄3 cup (80 mL) rice vinegar

1⁄8 cup (30 mL) dry white wine 1 tsp (5 mL) whipping cream (optional) 1⁄3 cup (80 mL) unsalted butter, ½ cubes, chilled

1 tbsp (15 mL) fresh lemon juice

¼ tsp (1 mL) white truffle oil 1 tbsp (15 mL) finely chopped black truffle or ¼ tsp white truffle oil

Garnish:

Extra-virgin olive oil

Fleur de sel

Chopped chervil

Filling:

Mix together all the filling ingredients in a bowl. The amount of Japanese mayonnaise depends on the moisture content of the crabmeat — use just enough to bind the mixture. The amount of shiso depends on the size of the leaves.

Pasta dough:

Place flour, semolina and salt in the bowl of a heavy-duty kitchen mixer with a dough hook. On a slow speed, incorporate egg yolks one at a time, followed by one whole egg. Test the dough by squeezing some of the mixture in your hand. If it stays together, do not add more whole eggs. If it does not stay together, incorporate one more whole egg and test. Keep adding and testing 1 whole egg at a time as needed until the dough is ready. When the dough is ready, add oil and knead. It should form a dough that is not too wet or too sticky. If the mixture is too liquid, add more flour.

Gently knead dough on a lightly floured surface and form into two cylinders that are 3 inches (8 cm) thick. Cut each cylinder into four equal portions, wrap each portion in plastic wrap and refrigerate for 1 hour before using.

Roll out each portion of pasta dough in a pasta machine, according to the manufacturer’s instructions. Each sheet should be about 1⁄16 inch (1.5 mm) thick and large enough to cover a ravioli mould.

As the sheets of dough are rolled out, cover them with a clean tea towel so they won’t dry out. Make 8 to 10 sheets of pasta.

Sprinkle the inside of the ravioli mould with a little flour to prevent sticking. Line the mould with 1 sheet of pasta, pressing gently into the spaces.

Making the ravioli:

Place the filling in a pastry bag with a round flat tip and pipe about 1 tbsp/15 mL (or a bit less, you have to be careful that the dough does not tear) into each square in the ravioli mould.

Place another sheet of pasta on a clean surface, then brush one side of it with beaten egg. Carefully place the pastry sheet, egg wash side down, over the filled ravioli. Gently press along the seams to ensure the egg wash seals the pasta sheets together and also get rid of any air bubbles.

Use a floured rolling pin to gently roll over the top sheet. This will help to mould and separate the individual ravioli. Trim off the outside edges and discard any trimmings.

Allow to rest for 20 minutes. Each mould makes 10 ravioli for a total of 40 to 50 pieces of ravioli.

The ravioli can be made ahead up to this point. If you are making them ahead, turn over the mould onto a parchment-lined baking sheet and remove all the ravioli in one piece from the mould. Place the entire sheet of ravioli in the freezer. Repeat until all the pasta dough is used up. After being frozen, the ravioli in each sheet will break apart easily. No cutting is necessary if done properly. Place ravioli pieces in airtight container; will keep in the freezer for up to 2½ weeks. Do not thaw before cooking.

Beurre Blanc:

Combine rice vinegar and wine in a saucepan on medium heat, then reduce until the liquid forms a light syrup. (If you are not experienced at making butter sauces, you can prevent the sauce from splitting by adding the optional cream.)

Decrease the heat to low and whisk in butter, one piece at a time, until well incorporated.

Add lemon juice, truffle oil and truffle, or add additional ¼ tsp (1 mL) truffle oil.

Season to taste with salt.

Set aside and keep warm. When reheating, be careful not to boil the sauce as it may split.

To serve:

Cook ravioli for 5 minutes in boiling water or 8 minutes if frozen. Divide ravioli among four warmed plates and top each serving with ¼ cup of the black truffle beurre blanc. Drizzle each plate with extra virgin olive oil and top each ravioli with a grain of fleur de sel. Sprinkle with chervil.

Makes 4 servings