Crab Tortelloni

Name: Crab Tortelloni
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 kgs peeled whole tomatoes, crushed by hand and juices reserved; 1 mediums carrot, finely shredded; 454 grams fresh crab meat; 4 extra larges eggs; 59 milliliters extra virgin olive oil; 828 milliliters all-purpose flour; 3 Tbsps chopped fresh thyme leaves, or 1 tablespoon dried; 4 garlic cloves, peeled and thinly sliced; 1 teaspoons extra-virgin olive oil; 1 Spanish onion, chopped in 1/4 inch dice; 1 Tbsp poppy seeds; 4 servings Salt; 4 servings Salt and pepper; 8 scallions, thinly sliced; 6 Tbsps unsalted butter

Crab Tortelloni

Crab Tortelloni requires approximately 1 hour and 15 minutes from start to finish. This recipe serves 4. This main course has 941 calories, 43g of protein, and 39g of fat per serving. This recipe covers 55% of your daily requirements of vitamins and minerals. A mixture of olive oil, salt, extra virgin olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the poppy seeds you could follow this main course with the BJ's Easy Blackberry Cobbler as a dessert. It is a good option if you're following a pescatarian diet.

Instructions

Bring 6 quarts water to boil and add 2 tablespoons salt.

Ingredients you will need

Water

Salt

In a mixing bowl, stir together the crab, half the scallions, and basic tomato sauce until well blended.

Ingredients you will need

Tomato Sauce

Green Onions

Crab

Equipment you will use

Mixing Bowl

Cut pasta into 4-inch squares and place 1 tablespoon filling in center. Fold into triangles, exude the air and seal edges. Bring points of long side together to form a ring and seal with pressure between fingers. Cook the tortelloni in the boiling water for 8 to 10 minutes.

Ingredients you will need

Tortellini

Pasta

Water

Meanwhile, in a 12 to 14-inch saute pan, melt the butter with the poppy seeds.

Ingredients you will need

Poppy Seeds

Butter

Equipment you will use

Frying Pan

Drain the cooked tortelloni carefully and gently place in pan.

Ingredients you will need

Tortellini

Equipment you will use

Frying Pan

Add remaining scallions and toss to coat. Season with salt and pepper and serve immediately.

Ingredients you will need

Salt And Pepper

Green Onions

In a 3-quart saucepan, heat the olive oil over medium heat.

Ingredients you will need

Olive Oil

Equipment you will use

Sauce Pan

Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.

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Garlic

Onion

Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.

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Carrot

Thyme

Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Ingredients you will need

Sauce

Tomato

Juice

Salt

Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.

Ingredients you will need

Olive Oil

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Cutting Board

As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.

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Dough

All Purpose Flour

Base

Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for six more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

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Dough

Wrap

Roll the pasta out on a pasta rolling machine to the desired thickness.

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Pasta

Roll

Equipment

Ingredients

Servings:

2kgs

peeled whole tomatoes, crushed by hand and juices reserved 1mediums

carrot, finely shredded 454grams

fresh crab meat 4extra larges

eggs 59milliliters

extra virgin olive oil 828milliliters

all-purpose flour 3Tbsps

chopped fresh thyme leaves, or 1 tablespoon dried 4

garlic cloves, peeled and thinly sliced 1teaspoons

extra-virgin olive oil 1

Spanish onion, chopped in 1/4 inch dice 1Tbsp

poppy seeds 4servings

Salt 4servings

Salt and pepper 8

scallions, thinly sliced 6Tbsps

unsalted butter

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish works really well with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The GEN5 Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 9 dollars per bottle.

GEN5 Chardonnay

A very friendly Chardonnay, with juicy tropical fruit flavors, a hint of creaminess, and a long, bright finish. For five generations our family has lived and worked our land in Lodi, California, always striving to leave the land in a better state for the nextgeneration.