Crab and Edamame Ravioli with Orange Beurre Blanc Recipe

Chef Beau MacMillan: Today, I’m going to make a Crab and Edamame Ravioli and I have an Orange Beurre Blanc that’s going to finish that dish out. Pasta involves a couple of different components; one is the dough, one is the filling and one is the sauce. First thing we got to do is make this pasta dough. I’ve a little mixer right here. The pasta’s made with equal parts of all-purpose flour and semolina flour. It has some fresh eggs. You want to add these one at a time and let these incorporate. Also, a little bit of salt and a touch of olive oil. The next step right here is picking this dough. What you want to do is knead this dough. That’s going to help relax your gluten and that will help that dough not become rubbery or chewy. That’s very, very important. While that dough is resting, we’re going to move on. This sauce is known as Beurre Blanc. Beurre Blanc in French means -- anybody know? Male: White Butter. Chef Beau MacMillan: Good answer kid. It means white butter. Smoke going on there. The sauce starts off by reducing white wine, a little bit of sherry vinegar and some fresh shallots. We want the flavor with orange. We can add some beautiful orange juice to this. Jen Vecchio: I know from past experience, if you don’t stay on top of your sauce, you could lose it in a second. Chef Beau MacMillan: See how that’s almost at a glaze and it’s almost reduced? There’s a little trick you can use that’ll help you stabilize it and that’s adding a little bit of heavy cream and we’ll let that start to reduce again. While that’s reducing, I’m just going to move back and we’re going to do the stuffing right now. I’ve got some cooked edamame. I throw that in the food processor with some soft tofu, some fresh basil, I add a little orange zest in there, I seasoned it and give that a pulse a little bit. See how that’s already kind of coming together? Then I add fresh crab meat, a beautiful Dungeness crab meat. We’re going to fold that in. When you get to the stage, this is mascarpone cheese. It’s an Italian triple cream cheese. It adds great texture. Next stuff we have to do is roll out our pasta. And then I’ve got a beautiful pasta that’s going to be ready to work. We got to finish our sauce and what you want to do here -- this is a very, very crucial moment. You want to turn your heat down low. We’ve got to take some room temperature butter and you got to keep whisking while you’re doing this. You don’t want this to be boiling. If you overheat this and it starts to boil again, your sauce is going to break and that’s a no, no. Once that butter is all melted, we’re going to strain that. That’s going to get all the impurities that we don’t want and there’s your Beurre Blanc Sauce. Once our Beurre Blanc Sauce is ready, I’m going to cut my Raviolis into shapes. You just make sure you got a little bit of water on there, so when you fold this in half, the water helps it seal. It’s time to spoon in your stuffing. So, it’s important to use the right amount. You don’t want to have too much filling in there that you can’t seal your Ravioli and you also have to make sure that you got all the air pockets out of there because if you don’t, your Raviolis are going to open up on you. We’ll get these raviolis in. Fresh pasta will cook very, very quickly. They’re going to start to float when they’re ready. I think we’re ready to plate this beautiful dish. First thing I want to do, I want to layer down a little of this Beurre Blanc. Raviolis! And then we’ll put a little bit butter back on top and I get these beautiful little pieces of orange segments to make this plate a pretty. I’ve got three little beautiful Edamame Raviolis and you got a tasty little appetizer on an entrée in a restaurant.