It was not my intention to deceive you. I know the title says ravioli and there isn't a noodle to be found on this plate. It is an "abstract ravioli" in a way that only a French philosopher could appreciate... and let me tell you a real ravioli stuffed with crab and avocado would have been easier to make!
I will be keeping my post short, since I can't use the middle finger on my right hand to type due to having sliced a chunky of it off while trying to slice an avocado pit.
Yes, the recipe calls for slicing the avocado whole: skin, pit and all.. and I guess if you have a top quality mandolin, which I don't, you can accomplish this feat.
I sliced the first section of the pit and my finger, gave up and took the pit out. The problem is when the pit is removed the avocado no longer keeps it's shape.
Yes, at this point I was thinking maybe I should have made some pasta dough... crab avocado stuffed raviolis with a drizzle of olive oil might taste great.
Next time I plan on cutting the avocado in half, removing the pit, and stuffing it with the crab meat.
The combination of crab meat tossed with a shallot, lime juice and lime zest along with a little fresh cilantro and fleur de sel and pepper is delicious with avocado. I added about a teaspoon of sugar to my mixture. I found it took the fishy edge off of the crab meat and helped to blend the flavors more.
I do think that an additional squirt of lime juice on the avocado, along with more extra virgin olive, plus salt and pepper... really made all of the flavors pop.
You really don't even need to follow a specific recipe to make this appetizer... or as I had it as a light lunch. It is truly delicious.
Excuse me now while I go lick my wounds and the left over avocado and olive oil.
Note: As a member of French Friday's with Dorie I am not allowed to print the recipe. I invite you to take a look at this wonderful cookbook "Around My French Table" if you are interested in this or any other recipe I review.
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