Crab Tortellini

Patricia Ford

By
@pat4rd

DELICIOUS!
This is a great recipe to serve when you are having guests and want to impress them.
For a faster, easier recipe, you can use canned crabmeat instead of live crabs. My family thinks it is just as good and it makes it a lot easier for me!


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Comments:

Serves:

6-12 depending on serving size

Prep:

1 Hr 30 Min

Cook:

15 Min

Ingredients

TORTELLINI FILLING INGREDIENTS:

2 lb
fresh cooked crab (or canned crabmeat)
1 Tbsp
chopped basil
1 Tbsp
chopped chives
1 tsp
morscorpone cheese

PASTA INGREDIENTS:

1 qt
all purpose flour
4
whole eggs
6
egg yolks
1 pinch
of salt
1 Tbsp
extra virgin olive oil
1
egg whisked

VINAIGRETTE INGREDIENTS:

1/2 c
chopped tomatoes
2 Tbsp
extra virgin olive oil
1 tsp
champagne vinaigrette
1
lemon zested
1 Tbsp
vegetable broth
Add
salt and pepper to taste

FINISHING INGREDIENTS:

1 lb
bok choy
2 Tbsp
olive oil
salt and pepper to taste
basil

Directions Step-By-Step

1
TORTELLINI FILLING DIRECTIONS:
1. Pick out crab meat being sure to check for and remove any shells or cartilage.
2. Squeeze extra moisture out of the crab meat.
3. Combine with chopped basil, chopped chives, and Morscorpone Cheese in a mixing bowl.
4. Season with salt and pepper and set aside in the refrigerator.
2
PASTA DIRECTIONS:
1. In a food processor, add flour and salt and start the machine.
2. Slowly add the olive oil,
3. Then add the eggs one at a time. Make sure the eggs are totally mixed in.
4. Kneed on a countertop until the dough is smooth, wrap in plastic and refrigerate for one hour.
5. Using a pasta machine, roll the dough to the zero “0” setting and smooth. (If you don't have a pasta machine, just use a rolling pin and roll the dough out as thin as you can get it.)
6. Using a large circle dough cutter, cut the pasta into 2" or 2 1/2" circles.
7. Place about a teaspoon of the crab mixture in the center of the circle.
8. Brush 1/2 of the outside edge of the circle with the whisked egg.
9. Fold in half to form a half moon shape, push out any air, and then press edges together and seal with egg.
10. Next, wrap the two corners around your finger and turn. (See photo at left)
11. Press ends together to seal shape. (After you do a few, you will get much quicker with putting them together.)
12. Boil in salted water for 3 minutes. (Make sure water is boiling before adding the pasta and don't overcook.)
3
VINAIGRETTE DIRECTIONS:
1. Mix all ingredients together in a mixing bowl.
2. Season with salt and pepper.
4
FINISHING DIRECTIONS:
1. Shred Bok Choy and sauté with olive oil and season with salt and pepper.
2. Arrange the vinaigrette on the bottom of the plate.
3. Place some of the Bok Choy mixture on top.
4. Place tortellini on the top
5. Garnish with basil.