Bills Homemade Crab Tortelloni Tuscany Recipes
EASY CRAB TORTELLINI
Here's a super easy, super simple method for making stuffed pasta using wonton wrappers. If you'd rather call these crab wontons or crab dumplings (or even cheater tortellini!), go ahead. No matter what you call them, this is definitely something you want in your bag of culinary tricks. They're loaded with crab and the tortellini shape does a great job of catching and holding on to all the delicious sauce.
Provided by Chef John
Categories 100+ Pasta and Noodle Recipes Pasta by Shape Recipes Tortellini Recipes
Time 1h50m
Yield 4
Number Of Ingredients 18
Steps:
- Crush crackers into a bowl. Add egg, mascarpone cheese, Dijon mustard, and Worcestershire sauce; stir until combined. Let sit until crumbs have absorbed some moisture, about 5 minutes.
- Add crab meat, seafood seasoning, salt, cayenne pepper, and jalapeno to the cracker mixture; stir until just combined. Wrap and chill in the refrigerator until flavors develop, about 1 hour.
- Place a wonton wrapper on a work surface to resemble a diamond shape. Wet the top 2 edges with just enough water to moisten. Place 1 tablespoon crab filling right in the center and press to spread it out a bit. Pull the bottom wonton corner up and over the filling, line it up with the top corner to form a triangle, and work your way down the sides, pressing and sealing the wonton edges and pushing out any air. Press your finger right in the center of the long side to create a fold (or bend) in the triangle. Moisten the 2 "wings" and fold around the bend to seal. Repeat to form remaining tortellini.
- Bring a pot of salted water to a boil.
- While waiting for water to boil, place creme fraiche in a skillet over medium heat. Add paprika, lemon zest, salt, and a splash of the pasta water. Cook and stir until heated through and just starting to simmer, then turn off the heat and reserve.
- Add tortellini to the boiling water, giving a gentle stir make sure they don't stick to the bottom. Cook for 1 minute; they may or may not float to the surface. Remove tortellini with a slotted spoon and transfer into the reserved sauce.
- Turn heat to medium-high and cook, gently stirring and basting, until sauce is heated through and just starts to simmer. Don't overcook or the sauce will reduce too much. Turn off the heat and stir in dill. Serve immediately on warm plates and sprinkle with additional dill and cayenne.
Nutrition Facts : Calories 651.1 calories, Carbohydrate 40.6 g, Cholesterol 246.6 mg, Fat 43.9 g, Fiber 1.6 g, Protein 28.1 g, SaturatedFat 25.6 g, Sodium 765.4 mg, Sugar 3.4 g
CRAB TORTELLINI SALAD
Make and share this Crab Tortellini Salad recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 2h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the tortellini according to the package directions; drain, rinse, and drain again.
- In a large bowl, combine the tortellini and the remaining ingredients; mix well.
- Cover, and chill for at least 2 hours before serving.
Nutrition Facts : Calories 638, Fat 25.8, SaturatedFat 9.9, Cholesterol 95.9, Sodium 1444.6, Carbohydrate 76.8, Fiber 2.6, Sugar 3.2, Protein 25.6
BILL'S HOMEMADE CRAB TORTELLONI TUSCANY
This is my husband Bill's recipe. He's a wonderful Italian cook who learned how to make Italian food from a Sicilian couple whose restaurant he worked in while in his teens. He made up this particular recipe when his roommate of his bachelor years came home with crab and asked him to do something with it. It takes some time to make by hand, but if you purchase ready-made tortellini, the whole recipe can be prepared in about an hour. All you will need are the sauce ingredients. We hope you enjoy this dish as much as we do!
Provided by Recipe Junkie
Categories Crab
Time 4h45m
Yield 10-12 serving(s)
Number Of Ingredients 32
Steps:
- For Filling:.
- Put all ingredients in large bowl.
- Mix it all together until well-mixed.
- Cover and refrigerate.
- For Pasta:.
- Follow the instructions as per recipe #181058 (Homemade Pasta From Better Homes and Gardens) and divide the dough into 8 equal sections.
- Roll each section flat until each is about 16" square. Then cut each section into sixteen 4" squares.
- Get the filling mixture and place a heaping teaspoon filling into a square. Fold the square over the filling corner to corner.
- Press the seam to seal the filling inside the pasta (it should look like a fat little triangle). Take the two far ends of the triangle, one in each hand, and giving a half twist to one side, meet and press the two ends together (it should look like a little bishop's hat). Place the tortelloni on a rack to dry. Repeat this process for all squares.
- In large skillet under low heat saute garlic, onion, portobello mushrooms and spices in the olive oil.
- Once onions are translucent, add the crabmeat, heavy whipping cream, milk and salt. Bring to a simmer slowly.
- In large pot, bring water with 1 t olive oil and a dozen or so fennel seeds to a rolling boil.
- Add tortelloni to the water.
- Boil them until they all float, stirring occasionally.
- Meanwhile, using the flour, thicken the sauce to taste (personally I never use more than 1/4 c flour).
- Place tortelloni on a plate and cover with sauce and sprinkle lightly with paprika (I sometimes will also sprinkle the top lightly with parmesan or mozzarella cheese).
Nutrition Facts : Calories 746.5, Fat 38, SaturatedFat 18.1, Cholesterol 193, Sodium 1433.7, Carbohydrate 59.6, Fiber 2.9, Sugar 3, Protein 40.6
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