Crab Tortellini with Baby Bok Choy and Tomato Vinaigrette

Complete Recipes Listing

Tortellini Filling:
2 lbs. Fresh Crab
1 T. Chopped Basil
1 T. Chopped Chives
1 t. Morscorpone Cheese

Pick crab checking for shells and cartiledge.  Squeeze out extra moisture.

Combine with other ingredients in a mixing bowl, season with salt and pepper and reserve in the refrigerator.

Pasta:
1 qt. All Purpose Flour
4 Whole eggs
6 egg yolks
Pinch of Salt
1 T. Extra Virgin Olive Oil
1 egg whisked

In a food processor, add flour and salt and start  the machine.  Slowly add the olive oil, then eggs one at a time.  Make sure the eggs are incorporated.

Kneed on a countertop until the dough is smooth, wrap in plastic and refrigerate for one hour.

Using a pasta machine, roll the dough to the zero “0” setting and smooth.  Using a large circle dough cutter, cut large circle shapes, place a small amount of the crab in the center.  Brush 1/2 of the outside edge of circle with the whisked egg.  Push out the air and seal with egg to a half moon shape.

Next, wrap the two corners around your pinky and turn.  Repeat the process to get correct shape.  Boil in salted water for 3 minutes.

Vinaigrette:
1/2 cup chopped tomatoes
2 T Olive Oil
1 t. Champagne Vinaigrette
1 Lemon zested
1 T. Vegetable broth
Salt and Pepper to Serve

Mix all ingredients together in a mixing bowl and season with salt and pepper.

Bok Choy:
Shred Bok Choy and saute with olive oil and season with salt and pepper.

To Plate:
Arrange the vinaigrette on the bottom of the plate.  Place some of the Bok Choy mixture.  Place tortellinis on the top and garnish with micro basil.