Ravioli with crayfish and saffron foam

Ingredients for 4 servings:

• 1 egg(s)
• 1 egg yolk
• 200 g flour
• 1 tbsp olive oil
• 200 g crab meat, in natural brine
• 3 tbsp ricotta
• 1 clove(s) garlic
• 1 tbsp chervil
• pepper
• 0.4 g saffron
• 1 shallot(s)
• possibly fish stock or white wine
• 200 ml cream

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Starter or intermediate course for 4 people, as main course for 2

Knead the egg, egg yolk, flour, olive oil, and a little salt into a smooth pasta dough, wrap in cling film, and let rest for at least 30 minutes. For the filling, drain the crab meat and reserve the brine. Finely chop the crab meat, leaving some of the crabs whole for the sauce. Mix the chopped crab meat with the ricotta, chopped chervil, and chopped garlic. Season with pepper and a squeeze of lemon. Roll out the pasta dough finely into two sheets (best done with a pasta machine). Using a teaspoon, place balls of the filling onto one sheet, leaving some space between them. Lightly moisten one side of the second sheet and place the moistened side on the sheet with the filling. Cut or stamp out ravioli (it’s easier to use a ravioli board). Cook the ravioli in boiling salted water for about 4-6 minutes, depending on the thickness of the dough. For the sauce, finely chop the shallot and sauté in a little olive oil until translucent. Add the saffron and pour in the brine. If the brine is too salty, replace it all or part of it with fish stock, water, and/or white wine. Reduce slightly, add the cream, reduce again, and blend until slightly foamy. Add the remaining crayfish and simmer until just warm. Pour the sauce over the ravioli and serve immediately.