Urban Farmer Alaskan King Crab with Ricotta Ravioli, Meyer Lemon and Truffle
6 portions
For the Truffle Cream
4 ounces Black Winter Truffle Juice
1 quart Heavy Whipping Cream
1 quart milk
½ cup celery, chopped
½ cup onion, chopped
½ cup fennel, chopped
¼ cup whole garlic cloves
1 tablespoon black peppercorns
2 each fresh bay leaves
Pinch of red pepper flakes
Zest of 3 meyer lemons
For the Crab:
6 each Alaskan Crab Legs, shells removed keeping the meat in large chunks
4 oz melted unsalted butter
For the Ravioli
Pasta:
15 egg yolks
.5 kilo bread flour
2T extra virgin olive oil
Filling:
15 oz Bellwether Jersey Ricotta
Salt and black pepper to taste
Garnishes:
Shaved fresh Oregon Black truffle
Chervil
Chives
Whole nutmeg and microplane grater
Method:
For the Cream:
Place all ingredients for the Cream, except the lemon zest and truffle juice, in a nonreactive stainless sauce pan. Reduce by 3/4ths. Add the truffle juice and strain the sauce through a chinoix. Add the lemon zest and season with Sea Salt.
For the Ravioli:
With a dough hook mix and knead the pasta. Roll it into sheets as thin as possible. Place ½ ounce of filling at intervals on the sheets of pasta. Place another sheet on top and press ravioli circles out of it. These will be boiled in salted water for 4 minutes.
For the Crab:
Warm the crab very slowly and gently in the butter. The temperature should not go over 160 degrees as to not break down the crab.
For the plate:
Warm the crab. Cook the pasta. Heat the crab in a sauce pan and add the pasta. Toss in the cream. Place in a bowl and spoon the crab meat over the top. Shave truffles over and grate nutmeg over. Garnish with chives and chervil sprigs.