Seafood Ravioli with Walnut and Mushroom Sauce
by Large frying spoon
Favorite
Difficulty
Normal
Time
15m
Serving
2
1. Put eggs and salt in the flour to make a dough.
2. Relax for 20 minutes.
3. Put the mushrooms in the food processor.
4. Add a little brandy and water and beat to make a slurry.
5. Take out the whipped mushroom sauce from the food processor and set aside.
6. Cut the crab legs into cubes with a knife and set aside.
7. Chop the shrimp first with a knife.
8. Then smash it with the back of a knife and chop into velvet.
9. Mix the diced crab meat and the pureed shrimp.
10. Pour in a little brandy and mix well.
11. Season with salt and black pepper.
12. Take out the loose dough and roll it out with a rolling pin.
13. Roll out the dough to a thickness of 0.8 mm.
14. Then use an egg brush to apply pure egg liquid on one half of the area.
15. Divide the shrimp and crab fillings into several small balls, squeeze them evenly and neatly on the dough and arrange them neatly.
16. Then fold the other half of the dough over the filling.
17. Use your fingers to gently press the gaps between the fillings of the dough, and then use a roller knife to cut the dough into small rectangular squares.
18. The Italian-style ravioli is ready, put the ravioli on the bamboo curtain and set aside.
19. Fill the wok with olive oil over the heat.
20. Heat the oil and stir-fry the minced garlic with mushroom sauce.
21. Stir-fry the mushroom sauce over low heat for 5-8 minutes, add a little fresh cream, season with salt and pepper, and stir-fry well. Set aside.
22. Pour a little brandy into the shrimp and squid rings for garnish and mix well.
23. Flavor the shrimp and squid rings with a pinch of salt and pepper and set aside.
24. Bring the water in the pot to a boil, add the wontons to a high heat, and then change to medium heat.
25. The wontons can be cooked for about 10 minutes to remove the code plate.
26. Pour the mushroom sauce on the chaos, then sprinkle the anchovy prawns, squid rings, bell peppers and fried walnuts cooked in boiling water on the top, and finally garnish with 9-layer celery pagoda crumble before serving. , You can also put three or four fried wontons on it for garnish. So far the operation is complete.
