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Creamed Sweetcorn and Ginger Soup with a Crab and Chilli Ravioli
A creamy ginger-infused sweetcorn soup served with a handmade steamed crab ravioli dumpling.
Soup
Seafood
Pasta
Gourmet
Crab
Corn
Estimated Nutrition
Calories
1492.4
kcal / serving
1492.4 kcal total
Carbs
165.2
g
per serving
165.2 g total
Fat
78.4
g
per serving
78.4 g total
Protein
62.8
g
per serving
62.8 g total
Cook Time
15
minutes
Serves
1
person
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
75
ml
Double Cream
2
piece
Eggs
free-range
Fruits
0.5
piece
Lemon
juice only
GrainsCereals
200
g
Plain Flour
Liquids
400
ml
Fish Stock
NutsSeeds
1
clove
Garlic
finely chopped
1
tbsp
Thyme
fresh, chopped
1
bunch
Coriander
small bunch, fresh, chopped
2
tbsp
Mixed Herbs
coriander, basil, chives, chopped
OilsFats
30
ml
Olive Oil
for the soup
15
ml
Olive Oil
for the ravioli dough
Seafood
55
g
White Crab Meat
Vegetables
0.25
piece
Onion
chopped
2.5
cm
Root Ginger
peeled and finely chopped
85
g
Baby Sweetcorn
chopped
Method
1
Fry onion, garlic, and ginger in olive oil for 3 minutes until softened.
2
Add thyme and sweetcorn and fry for 2 minutes.
3
Pour in stock and simmer for 5 minutes until corn is tender.
4
Stir in coriander and cream, then blend until smooth.
5
Pulse flour, one egg, and oil in a processor to form dough.
6
Knead the dough on a floured surface and roll into a thin circle.
7
Mix crab with herbs and lemon juice and place in the dough center.
8
Brush edges with beaten egg and fold dough to seal the filling.
9
Steam the ravioli for 6 minutes until the pasta is al dente.
10
Place the ravioli on top of the soup and serve.