ChefBenDiaz

Ingredients:
10 oz Phillips King Crab Meat
1 tsp cumin
1 tsp roasted garlic
1 tsp thyme
1 tsp panko
1 tsp parsley
1 tsp paprika
TT Kosher Salt/ Pepper
Dough:
1 c semolina flour
1 c AP flour
1 tsp extra virgin olive oil
1 tsp. saffron
3 ea large eggs
As needed water
Braised Onions:
1 c. cipollini onions
2 c chicken stock
¼ c pinot griccio
1 tsp brown sugar
1 tsp rosemary
TT Kosher Salt/ pepper
Sauce:
6 oz lobster meat
2 oz roasted corn
3 oz multi color bell pepper, bruinoise
1 tsp roasted garlic
1 oz Cajon spice
4 oz tomato juice
2 oz tomato\, diced
1 tsp cumin
1 tsp thyme
1 c fish stock
1 oz cream
3 oz butter
1 oz sherry
TT Kosher Salt/ Pepper

Directions:
-first for the dough place the semolina on a flat clean surface and make a funnel in the center, add 2 eggs, saffron, and kneed use flour as needed, kneed for 5 min. adding water every minute until dough is well formed, kneed in olive oil and roll flat into two separate sheets, set aside. For the mixture shred the crab meat and mix in all ingredients, place small amount onto the dough and whisk and brush the last egg so as to act as a binder between the layer of dough’s, place second peace of dough on top and using a medium size cutter cut small raviolis and set a side. Next add the onions to a small pot and saute until caramelized add sugar, cumin, pinot griccio and reduce to au sec. add the chicken stock and place into a 350 degree oven for 20 min. when done remove season to taste and reserve finish with chopped rosemary. In a small sauce pot add the lobster meat and roasted corn, cook for about 5 min. then add garlic, cayon seasoning, diced tomatoes, cumin, sherry, fish stock and reduce by half. Add the tomato juice, and cream cook for 3 to 5min. Then add the multicolor peppers, thyme, season to taste and finish with butter. Add the raviolis to the sauce and cook for 5 to 7 min until dough is cooked. In a large bowl add the braised onions and place raviolis on top with a small amount of sauce, drizzle the rest of the sauce around the plate.


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