Crab Ravioli With Curry Sauce

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- Seafood
Cuisine: French
Difficulty: Medium

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Prep Time

30 Mins
Cook Time

35 Mins
Serving

6
View

1 834

The doner is a Turkish creation of meat, often lamb, but not necessarily so, that is seasoned, stacked in a cone shape, and cooked slowly on a vertical rotisserie. As the outer layers of the meat cooks, it’s shaved off and served in a pita or other flatbread with vegetables and sauce. Doner is the « mother, » as it were, of Arabic shawarma, Mexican al pastor, and the popular Greek gyros.

Although the sliced meat can be served on a platter with rice and cooked vegetables, it’s most popular as a sandwich eaten as fast street food. You might find tomatoes, lettuce, cucumbers, red onion, cucumbers, or pickles inside the pita, and the sauce might be Greek yogurt-based tzatziki or Middle Eastern tahini.
Making an authentic doner kebab at home can be a bit tricky although still possible if you have the set up for a slow cooking vertical rotating spit. For most home kitchens, however, some improvisation will be required. But the flavors and spices will be easier to recreate than the exact shape. You can form ground lamb into balls and thread them on skewers, but the easiest way to get the sliced look of a street doner kebab is to make a sort of meatloaf.

Ingredients

4 Garlic

1 cumin

1 paprika

1/4 black pepper

1/2 English cucumber

1 piece Lambi Raat

Nutrition

Daily Value*

Total Fat: 45.8g 32%
Chlosterols: 224mg 75%
Sodium: 149mg 44%
Iron: 5 mg 30%
Water : 150ml 3%

Directions

Step 1

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.

Step 2

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

Step 3

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.

Step 4

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.

Step 5

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.