Open-Faced Crab Ravioli with Tomato Shrimp Coulis

• 1 sheet of 8-inch by 11-inch pasta
• 5 tablespoons butter
• 7 ounces Maine crabmeat (preferably leg meat)
• 6 stalks of finely chopped chives
• Salt and pepper
• 3 large beefsteak tomatoes, very ripe
• 1 ounce garlic, sliced thin
• 1 ounce shallot, sliced thin
• 1 ounce garlic oil
• 1 tablespoon butter
• 1 tablespoon tomato paste
• 1 sachet with 2 basil stems, 1 thyme sprig, 1 tarragon stem, 4 coriander seeds, 4 white peppercorns
• 2 ounces fine sugar
• Salt and pepper
• 6 small shrimp, peeled and deveined

1. Gently blanch the sheets of pasta in a large pot of salted, boiling water for 60 seconds, then shock in ice water.
2. Cut out 6 circles with a circular cookie cutter, approximately 2 1/2 inches in diameter.
3. Lay out on oiled parchment paper and reserve.
4. Gently melt the butter in a small saucepan.
5. Add the crabmeat and gently fold into butter.
6. Add chives and season with salt and pepper
7. Tomato Coulis with Fresh Shrimp: 3 large beefsteak tomatoes, very ripe 1 ounce garlic, sliced thin 1 ounce shallot, sliced thin 1 ounce garlic oil 1 tablespoon butter 1 tablespoon tomato paste 1 sachet with 2 basil stems, 1 thyme sprig, 1 tarragon stem, 4 coriander seeds, 4 white peppercorns 2 ounces fine sugar Salt and pepper 6 small shrimp, peeled and deveined

pasta, butter, crabmeat, stalks, salt, beefsteak tomatoes, garlic, shallot, garlic oil, butter, tomato paste, sachet, sugar, salt, shrimp

Taken from www.foodnetwork.com/recipes/open-faced-crab-ravioli-with-tomato-shrimp-coulis-recipe.html (may not work)