Edamame and Crab Ravioli with Orange Beurre Blanc - semolina flour

Method

• For the pasta dough: In a food processor, pulse the flours and salt together to blend.
• With the machine running, add the eggs, 1 at a time, allowing each to incorporate into the flour mixture.
• Once incorporated, slowly add the olive oil and continue blending until the mixture starts to form a ball.
• Remove the ball to a lightly floured work surface and knead it until it is smooth, about 10 minutes.
• Wrap the dough in plastic wrap and let it rest for 1 hour.
• While the dough rests, make the filling.
• For the filling: Put the edamame, tofu, and truffle oil into the bowl of a food processor and process until smooth.
• Transfer this mixture into a large bowl and fold in the orange zest, mascarpone, crabmeat, and basil and season with salt and pepper, to taste
• Roll the pasta: Set the pasta roller on the widest setting.
• Start with half the pasta dough.
• Using your hands flatten the dough as much as you can to facilitate it going through the pasta roller.
• Run the dough through the roller twice dusting it with flour in between rolls if it feels sticky.
• Fold it into thirds, turn it 90 degrees, and run it through the pasta machine 2 to 3 times.
• Continue to run the pasta through the machine, reducing the setting between each run, until you get to the second to last setting.
• Make the ravioli: Lay the pasta sheet on a floured work surface.
• With a 3-inch round cutter, cut out the ravioli circles.
• Spoon 1 teaspoon of filling into the center of each round.
• Lightly brush the edges with water, fold the circles over to form half moons, and press to seal the edges.
• Make sure you get out any air bubbles or your ravioli will explode when you cook them.
• Transfer them to a sheet tray coated with flour or semolina.
• Cover and set aside until you are ready to cook them.
• Make the sauce: In a medium saucepan over high heat, add the white wine, sherry, shallots, ginger, and bay leaf.
• Bring to a boil and reduce until syrupy.
• Add the cream and cook until it is reduced slightly.
• Turn the heat to medium-low, remove the bay leaf, and whisk in the butter bit by bit, being careful not to let the sauce boil.
• When all the butter is incorporated, add the orange juice.
• Stir in the basil and keep warm.
• To serve: Cook the ravioli in a large pot of boiling salted water over medium-high heat.
• Drain.
• Arrange 2 or 3 ravioli on each pasta plate and drizzle with the Orange Beurre Blanc.
• Serve immediately.