Nettle ravioli with bisque of mitten crab and wild garlic oil

Bisque

• Blanch the mitten crabs briefly in boiling water, cut in half and fry well with the vegetables in a wide pan
• Add the tomato purée and spices
• Deglaze with cognac and flambé
• Add the fish stock and simmer gently for about 1 hour
• pass through a fine sieve
• bring to the boil and thicken with butter, season with salt to taste

Nettle ravioli

For the pasta dough

• Knead all the ingredients by hand to form a smooth dough and chill for at least an hour

For the filling

• Finely dice shallots and garlic, sauté in butter, add nettles, season with ricotta, salt and pepper
• Roll out the dough thinly, cut in half, brush one side with water, place the filling on top, place the second side of dough on top and shape into ravioli

Wild garlic oil

• Heat the vegetable oil with the wild garlic to approx. 50°C and puree finely, pass the oil through a fine sieve

Other ingredients