Ann Jones' Truffle Ravioli with Rock Shrimp and Stone Crab Mascarpone

Name: Truffle Ravioli with Rock Shrimp and Stone Crab Mascarpone
Ingredients: 1 ¾ Cup all-purpose flour; 6 egg yolks from ‘large’ eggs; 1 whole large egg; 1 tablespoon olive oil; 1 tablespoon cold water; 2 teaspoons minced fresh black truffle; Bench flour as needed; Truffle Butter-Poached Rock Shrimp, Crab and Mascarpone Cheese filling:; 2 tablespoons water; 2 sticks butter (1/2 pound butter); 1 teaspoon fresh minced black truffle; 1/2 pound Rock Shrimp, peeled, deveined and chopped; 1/2 pound fresh crab meat, chopped (lump or stone crab if available); 1/2 tablespoon mayonnaise; 1 teaspoon Old Bay seasoning; 1 tablespoon fine breadcrumbs; 1 tablespoon grated Parmesan; 8 ounces mascarpone cheese; Lemongrass and Black Truffle Cream Sauce:; 2 tablespoons butter; 1/2 medium shallot, minced; 4 pieces (about 1 inch each) lemongrass; 2 tablespoons AP flour; 3/4 teaspoons salt, adjust as needed; 1/4 teaspoon white pepper; 2 cup heavy cream; 2 teaspoons shaved black truffles; 1/2 cup grated Parmesan; 1/2 cup Bread crumbs; 2 tablespoons butter – for bread crumbs

Sheets of fresh-made pasta (imprinted with fresh shaved black truffle) are stuffed with Rock Shrimp, Crab and Mascarpone filling and topped with a Lemongrass and Black Truffle Cream Sauce, followed with a sprinkle of truffle breadcrumbs and a Parmesan Truffle Chip.

Mealtime: Dinner
Diet: Meat Lovers
Contains: Dairy / Lactose, Gluten, Shellfish, Wheat

Purchase | $4.99