Tortellini with Crab in Tomato Sauce
⏳ Time
1 hour
🥕 Ingredients
15
🍽️ Servings
4
Description
Tortellini with Crab in Tomato Sauce
Ingredients
- Wheat Flour - 19.4 oz
- Saffron - ½ teaspoon
- Salt - to taste
- Whole egg - 6 pieces
- Chicken Egg - 4 pieces
- Olive Oil - 2 tablespoons
- Scallops - 3.5 oz
- Cream (40%) - 2 tablespoons
- Meyer Lemon Juice - 2 tablespoons
- Crab Meat - 12.3 oz
- Citrus Zest Mix - ½ piece
- Grated Ginger Root - 0.7 oz
- Fresh basil leaves - 2 teaspoons
- Ocean salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Dough for tortellini (800 grams): place saffron in a bowl and crush it slightly with a wooden spoon, then soak in 1–2 tablespoons of boiling water. Let it cool to room temperature. Mix flour, salt, eggs (4 pieces), yolks (6 pieces), and olive oil (2 tablespoons) in a food processor with a few drops of saffron until the mixture turns into coarse crumbs. Transfer the mixture to a bowl and shape it into a ball with your hands.
Step 2
On a lightly floured surface, place the dough and knead it until it becomes smooth (the dough should be soft but not sticky). Wrap in plastic wrap and refrigerate for 30 minutes.
Step 3
Scallop mousse: blend scallops in a food processor with cream, lemon juice (1 tablespoon), and zest. Season with a little salt and pepper.
Step 4
Add ginger, basil, and lemon juice to the crab meat to taste. Season to taste. Add enough scallop mousse to make the filling homogeneous enough to form balls.
Step 5
With dry hands, shape the mixture into 12 small balls (no larger than a teaspoon). Place in the refrigerator while you make the pasta.
Step 6
Tortellini: take the dough out of the refrigerator and knead it again. Divide into 2–3 parts and roll into logs with a diameter of 3 cm. Cut the dough log into pieces 1 cm wide and roll each piece into a circle with a diameter of 5–6 cm. Place a crab ball in the center of each circle and seal the dough at the edges to form a half-sphere (as you would with dumplings). Join the edges at the bottom.
Step 7
Cook the tortellini in boiling salted water (until they float).
Step 8
Sauce: heat olive oil in a pan, add chopped shallots and ginger. Sauté for 10 minutes until the shallots and ginger become soft. Cut the tomatoes in half and add them to the shallots and ginger, season with salt, pepper, and add balsamic vinegar to taste. Chop the basil and add it to the sauce just before serving.
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