Tortellini with crab in tomato sauce
4 servings
60 minutes
Tortellini with crab in tomato sauce is a true delight for gourmets, combining the elegance of Italian cuisine with the tenderness of seafood. The homeland of tortellini is Italy, where they have long been prepared as a symbol of home warmth and comfort. In this recipe, golden saffron dough envelops a delicate filling of crab and scallops, while the vibrant tomato sauce with basil and ginger adds freshness and spiciness to the dish. These tortellini are an ideal choice for a special dinner, as their tender flavor unfolds with each bite, creating a harmony of textures and aromas. The dish can be served with white wine to enhance the sophistication of the sea flavor. Try making them, and your table will be filled with the spirit of true Italian gastronomy!
1
Dough for tortellini (800 grams): place saffron in a bowl and crush it slightly with a wooden spoon, then soak it in 1-2 tablespoons of boiling water. Let it cool to room temperature. Mix flour, salt, eggs (4 pcs), yolks (6 pcs), and olive oil (2 tablespoons) in a food processor with a few drops of saffron until the mixture turns into coarse crumbs. Transfer the mixture to a bowl and shape the dough into a ball with your hands.
- Saffron: 0.5 teaspoon
- Wheat flour: 550 g
- Salt: to taste
- Chicken egg: 4 pieces
- Egg yolk: 6 pieces
- Olive oil: 2 tablespoons
2
Place the dough on a lightly floured surface and knead until it becomes smooth (the dough should be soft but not sticky). Wrap in plastic and refrigerate for 30 minutes.
3
Scallop mousse: blend scallops in a food processor with cream, lemon juice (1 tablespoon), and zest. Add a little salt and pepper.
- Scallop meat: 100 g
- Cream 40%: 2 tablespoons
- Lemon juice: 2 tablespoons
- Lemon zest: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste
4
Add ginger, basil, and lemon juice to the crab meat to taste. Season to taste. Add enough scallop mousse to make the mixture uniform enough for shaping into balls.
- Crab meat: 350 g
- Ginger root: 20 g
- Basil leaves: 2 teaspoons
- Lemon juice: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Form 12 small balls (no larger than a teaspoon) with dry hands. Place in the fridge while you make the pasta.
6
Tortellini: take the dough out of the fridge, knead it again. Divide into 2-3 parts and roll into sausages with a diameter of 3 cm. Cut the sausage into pieces 1 cm wide and roll each into a circle with a diameter of 5-6 cm. Place a crab ball in the center of each circle and seal the dough at the edges to form a hemisphere (as dumplings are usually shaped). Join the edges at the bottom.
- Crab meat: 350 g
7
Boil the tortellini in salted boiling water (until they float).
- Salt: to taste
8
Heat olive oil in a pan, add chopped shallots and ginger. Fry for 10 minutes until the shallots and ginger are soft. Cut tomatoes in half and add to the shallots and ginger, season with salt, pepper, and add balsamic vinegar to taste. Chop basil and add to the sauce just before serving.
- Olive oil: 2 tablespoons
- Ginger root: 20 g
- Salt: to taste
- Ground black pepper: to taste
- Basil leaves: 2 teaspoons