Crab Ravioli With Curry Sauce

Brown the washed and crushed curries with the oil and butter. Discard the fat and put them back on the fire with the chopped shallots, stir for 3 minutes. Remove from heat and flambé with cognac. Add the wine, the tomato paste, crushed garlic, bouquet, salt, pepper and a pinch of cayenne. Let simmer for 20 minutes. Filter and reduce to 25 cl.

Cook the asparagus, uncovered, in salted water for 8 to 10 minutes. Drain them, cut the tips to 5 cm and the stems into thin slices. Mix the drained crab meat, the asparagus stalks, the adveroiere aromeidie

Turn on the oven at 180 °C. Dip the ravioli squares one by one for 3 minutes in boiling salted water with two spoonfuls of oil. Drain them on a cloth without piling them up.

Place half of the squares in a buttered dish. Butter, cover with stuffing up to 1 cm from the edges. Cover with the remaining squares. Press edges together and brush with 20 g melted butter. Reheat in the oven for 4 to 5 minutes.

Bring the stock to a boil. Remove from the heat and whisk in 50 g of butter in hazelnuts. Warm the asparagus tips in the remaining butter. Place ravioli on plates, decorate with asparagus tips and serve surrounded by the sauce Our advice : Save time, replace the curry sauce by a bisque of canned shellfish in a can, with water, cream, and spiced up with a dash of cognac. You will find ravioli dough in Asian grocery stores. Well stuffed, notch them with a rolling pin.