Chef Matt's Recipes

Prepared in Your Own Kitchen

503-222-4900
525 SW Morrison St Portland, OR 97204

Urban Farmer Alaskan King Crab with Ricotta Ravioli, Meyer Lemon and Truffle

 

6 portions    

For the Truffle Cream
4 ounces Black Winter Truffle Juice

1 quart  Heavy Whipping Cream

1 quart milk

½ cup celery, chopped

½ cup onion, chopped

½ cup fennel, chopped

¼ cup whole garlic cloves

1 tablespoon black peppercorns

2 each fresh bay leaves

Pinch of red pepper flakes

Zest of 3 meyer lemons

 

For the Crab:

6 each Alaskan Crab Legs, shells removed keeping the meat in large chunks

4 oz melted unsalted butter

For the Ravioli

Pasta:

15 egg yolks

.5 kilo bread flour

2T extra virgin olive oil

Filling:

15 oz  Bellwether Jersey Ricotta

Salt and black pepper to taste
Garnishes:

Shaved fresh Oregon Black truffle

Chervil

Chives

Whole nutmeg and microplane grater

Method: 

For the Cream:

Place all ingredients for the Cream, except the lemon zest and truffle juice, in a nonreactive stainless sauce pan. Reduce by 3/4ths.  Add the truffle juice and strain the sauce through a chinoix.  Add the lemon zest and season with Sea Salt.

For the Ravioli: 

With a dough hook mix and knead the pasta.  Roll it into sheets as thin as possible.  Place ½ ounce of filling at intervals on the sheets of pasta.  Place another sheet on top and press ravioli circles out of it.  These will be boiled in salted water for 4 minutes.

For the Crab:

Warm the crab very slowly and gently in the butter.  The temperature should not go over 160 degrees as to not break down the crab.

For the plate:

Warm the crab.  Cook the pasta.  Heat the crab in a sauce pan and add the pasta.  Toss in the cream.  Place in a bowl and spoon the crab meat over the top.  Shave truffles over and grate nutmeg over.  Garnish with chives and chervil sprigs.