Creamy Saffron Farfalle With Crab And Shrimp Recipes

CRAB & SHRIMP RAVIOLI WITH SAFFRON CREAM SAUCE

Steps:

• 1. Prepare ricotta cheese. Refrigerate.
• 2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
• 3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
• 4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
• 5. Knead dough for 10 minutes until dough is smooth and elastic.
• 6. Wrap ball of dough in plastic. Rest 30 minute.
• 7. Prepare filling while dough rests.
• 8. Sautee shrimp with butter and garlic until cooked.
• 9. After shimp is cooked, remove shrimp,.
• 10. Mix cooked butter and garlic with ricotta.
• 11. Chop shrimp into 1/4" pieces & mix with ricotta.
• 12. Add all other filling ingredients and stir until mixed together.
• 13. Cut dough in half.
• 14. On floured surface, roll dough to make a thin sheet (about 1/16" thick).
• 15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
• 16. Brush the edge of each round with reserved egg white.
• 17. Fill each round with about 1 T heap of filling.
• 18. Fold over and pinch shut, making sure the pasta is completely sealed.
• 19. Bring 4 quarts of salted water to a boil.
• 20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
• 21. Dust in 1 1/2 T flour to create a "roux".
• 22. Add wine and reduce 2-3 minutes.
• 23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
• 24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
• 25. Lightly toss ravioli in sauce until coated.
• 26. Serve topped with fresh parmesan and parsley.

CREAMY SEAFOOD FARFALLE

Steps:

• 1. In a stockpot, heat the oil ans add garlic, rosemary and tyme. Heat until bubbles form around garlic.
• 2. Layer onion, celery, bell peppers, cook untill they sweat and release their aromas.
• 3. Add the stock and heat just to the convection point. Add the halibut and let come to gentle convection point.
• 4. When fish is cooked, heavy cream and marsala, returning to a gentle convectionb, stirroing occaissionl7.
• 5. Add heavy cream and marsala wine.
• 6. Add the cornstarch slurry, stiring gently.
• 7. Stiring gentlery Keep stiring until the chowder is thict and creamy.
• 8. Salt & Pepper to taste.
• 9. Serve over Farfalle Pasta Sprinkle each serving with dash of garam masala.