TABASCO® RAVIOLI WITH CRAB CAKE FILLING WITH LEMON-CAPER BROWN BUTTER AND WARM FENNEL-CABBAGE SALAD

Red TABASCO® Pasta

Ingredients Weight Measure
TABASCO® brand Original Red Sauce 4 oz.
Whole egg 1 ea.
Cold water, divided 3 oz.
Salt 1/2 tsp.
Black pepper, freshly ground 1/4 tsp.
All-purpose flour 1 lb.

Crab Cake Filling

Ingredients Weight Measure
TABASCO® brand Green Jalapeño Pepper Sauce 1 tsp.
Whole egg 1 ea.
Creole mustard 1 Tbsp.
Mayonnaise 1 Tbsp.
Worcestershire sauce 3/4 tsp.
Salt 3/4 tsp.
Lump or black fin crabmeat, cooked and cleaned of shells 1 lb.
Dry white breadcrumbs 1/2 cup

Warm Fennel-Cabbage Salad

Ingredients Weight Measure
Yellow onions, thinly sliced 8 oz.
Fresh fennel bulbs, thinly sliced 1 lb.
Fresh green cabbage, thinly sliced 1 lb.
Fresh celery, thinly sliced 8 oz.
Canola oil or other neutral vegetable oil 1/4 cup
Salt 1 tsp.
Water 1 cup
Chives, finely minced 1/2 cup

Lemon-Caper Brown Butter

Ingredients Weight Measure
Unsalted butter, cubed 12 oz.
Parsley, fresh, chopped 3/4 cup
Whole capers, drained, rinsed of brine 1-1/4 cups
Whole lemons, juice, segments, zest (zest for garnish) 6 ea.
Tomatoes, peeled, seeded, chopped 1-1/2 cups

Method

  1. To make Red TABASCO® Pasta, whisk all liquid ingredients, reserving 2 tbsp. of water, with salt and pepper. Place flour in an 8-qt. mixing bowl. Make a well in the center of the flour. Pour liquid mixture into center of flour and stir to combine. When mixture forms a rough dough, remove from bowl and knead by hand for 5 minutes or until dough becomes slightly elastic. If dough is too dry, gradually knead in reserved water 1 Tbsp. at a time. Dough should be smooth and pliable and not sticky. Cover kneaded dough with plastic wrap and allow to rest, refrigerated, for at least a half hour.
  2. To make Crab Cake Filling, combine TABASCO® Green Jalapeño Pepper Sauce, egg, mustard, mayonnaise, Worcestershire and salt. Add crabmeat to TABASCO® mixture. Add breadcrumbs 1/4 cup at a time until mixture holds together into a loose but moist "cake." Form into 36 evenly sized balls (about 1 oz. each). Cover and hold until making ravioli.
  3. When dough has rested, portion into 8 evenly sized pieces and roll on a pasta machine until each piece is as thin as possible without tearing. On 4 of the pasta sheets, place 9 portions of the crab cake filling, making sure to space them evenly. There should be at least 1-1/2" between each portion of crab. Using a paintbrush and cold tap water, lightly paint the pasta sheets between each portion of crab mixture. Quickly place the remaining 4 pasta sheets over the portions and press down firmly to seal the top and bottom pasta sheets together around each portion. Using a round pastry cutter or sharp knife, cut in between each portion to form 36 large individual ravioli. Gently place on a well-floured sheet tray and hold for service. (Note: If not using within 2 hours of assembly, freeze immediately. When frozen individually and bagged, these will store well for up to 2 weeks. Cook directly from freezer.)
  4. To make Warm Fennel-Cabbage Salad, slice all vegetables as described; hold cold for service. Just before ravioli is to be cooked, heat oil in a large, shallow sauté pan. Add onions and cook until light golden brown. Add remaining vegetables (except chives) and stir to combine with onions. Add salt and water and bring to a boil, cover tightly and cook 3 to 5 minutes until vegetables are tender but still crisp. Uncover, stir in chives and hold warm.
  5. To make Lemon-Caper Brown Butter, prepare all ingredients and hold cold for service and assembly. While ravioli is cooking in salted water for just a few minutes until tender, place butter into shallow sauté pan. Heat butter until melted completely and it begins to foam. When foam begins to subside and butter becomes golden brown, add in this order: parsley, capers, lemon segments, lemon juice and tomato flesh. Bring to boil and then immediately spoon over cooked and drained ravioli.
  6. To assemble, place warm salad on center of each serving plate. Arrange 3 ravioli around the salad and spoon butter over and around each one. Garnish with lemon zest. Serve immediately.

Yield: 12 servings