Actually I wasn’t too fond of the crab ravioli I made, but that might just be the overly critical voice in my head talking. My father, who I ate them with, liked them very much. The one thing I definitely was fond of, was the orange beurre blanc. Good god, I could drink that stuff. I’m just a sucker for butter sauces. So I’m only posting the sauce recipe for now. I might post the ravioli recipe eventually, as soon as I get my hands on some really good quality crab (meat). The whole fish and seafood situation in Berlin is kind of awful, which I don’t get because it’s the capital of Germany. So, if anyone from Berlin reads this and knows a good supplier for fresh quality fish and seafood please leave a comment!
Ingredients
1 pound of crab ravioli
1 stick of butter, diced and softened
1 shallot, finely chopped
1/2 cup of white wine
juice of 1 orange
small piece of ginger
bay leaf
salt & pepper
In a small saucepan, mix wine, shallot, ginger and bay leaf and bring to a boil. When almost all of the liquid has evaporated, remove bay leaf and ginger and remove from heat. Stir in butter bit by bit until well incorporated. Meanwhile prepare ravioli according to package or recipe instructions. Add orange juice and strain sauce. Season with salt and fresh ground black pepper. Spoon sauce over ravioli, give it another sprinkle of black pepper and serve immediately. Don’t ever put on direct heat. If you want to reheat the sauce do it au bain marie.
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