- 1 straight cucumber
- 2 shallots, peeled and finely chopped
- 200 g button mushrooms, diced
- 2 tomatoes, peeled, seeded, and finely diced
- 10 cl Noilly-Prat vermouth
- 10 cl whipping cream
- 30 g butter
- 350 g crab crumbs
- ½ bunch chives, finely chopped
- ½ bunch chervil, chopped
- 1 tablespoon clarified butter
- 80 g carrot
- 50 g zucchini
- 40 g purple round turnips
- 15 cl veal jus
- 80 pieces pre-cut ravioli pasta *
- Black pepper, to taste
- 1 bunch fresh thyme
- Fine salt, to taste
Renowned Chef Hubert's signature recipe delivers delicate ravioli stuffed with sweet crab in a luxurious vermouth cream, finished with a fragrant thyme jus—ideal for gourmet gatherings.
- Peel and finely dice the vegetables (cucumber, carrot, zucchini, turnips). Blanch in salted boiling water until crisp-tender, cool, and drain.
- Sweat the diced vegetables, shallots, and mushrooms over low heat in butter. Deglaze with vermouth, reduce, add cream, and reduce again.
- Off the heat, fold in drained crab crumbs, diced tomatoes, and chopped herbs. Season and cool completely.
- Spoon filling onto pasta squares, top with another square, moisten edges, press to seal, and cut with a 5 cm cookie cutter. Chill to firm.
- Sear ravioli in hot clarified butter for 1 minute per side until golden.
- For the sauce: Reduce veal jus with crumbled fresh thyme to desired consistency. Whisk in butter off heat; season with salt and pepper.
- Plate 4-6 ravioli per serving, nap with sauce, garnish with thyme sprigs and optional mini vegetable balls.
*Pre-cut ravioli pasta available at Asian grocery stores.
Created by Chef Hubert
