Crab ravioli with pumpkin
Description
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Instructions
- 1
Step 1
1. Peel the onion and slice it.
- 2
Step 2
2. Heat the butter in a frying pan. Add the onion and simmer over low heat for about 45-50 minutes. Stir gently from time to time.
- 3
Step 3
3. Pour wine into the ready caramelized onions, add a pinch of salt. As soon as the wine evaporates, remove the onions and let them cool.
- 4
Step 4
4. Finely chop the cooled onion with a knife.
- 5
Step 5
5. Peel the pumpkin, cut it into cubes, and place it in a heatproof dish. Pour a little water into the bottom of the dish, cover with foil, and place in the oven. Bake the pumpkin until tender at 180-190 degrees.
- 6
Step 6
6. Mash the cooked pumpkin into a puree.
- 7
Step 7
7. Place the puree over heat and simmer until thickened. Add salt, thyme, and pepper to taste during the process.
- 8
Step 8
8. Also add the butter. Remove the finished mashed potatoes from the heat and let cool.
- 9
Step 9
9. While preparing the filling, you can make the base for our ravioli. Pour a small amount of water over the gelatin.
- 10
Step 10
10. Combine crab meat with cream. Add salt, spices, and blend until smooth using a blender. Add agar-agar, place over heat, and bring to a boil. After a minute, remove from heat.
- 11
Step 11
11. Pour in the gelatin and mix everything thoroughly.
- 12
Step 12
12. Pour into a convenient pan in a thin layer (it's better to use two square pans), cool and refrigerate for half an hour (the time is approximate; the main thing is for the mixture to cool down).
- 13
Step 13
13. Cut into even squares—this is the base, i.e., the dough, for ravioli.
- 14
Step 14
14. Place one layer onto a plate. Put a spoonful of pumpkin purée in the center, then top with onion.
- 15
Step 15
15. Cover with the second layer and carefully seal the edges. Chill in the refrigerator for an hour before serving.