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Ingredientes
- For the filling
- 2 C Diced celery trimmed
- ¼ C Shallots minced
- 2 Tbs Olive oil
- 1 Tbs Sweet butter
- Salt and ground white pepper
- For the salad
- 1 ½ C Fresh Dungeness crab (cooked)
- ½ C Frisee washed and trimmed
- ½ C Thinly sliced fennel
- 2 ea Belgian Endive julienned
- 1 ea Large Navel orange segmented
- 2 Tbs Orange juice
- 2 Tbs Olive oil
- Sea Salt and white pepper to taste
Direcciones
- Sauté the celery root in a medium size sauté pan over medium heat in the olive oil until tender. Add the shallots and the butter and cook for 2 more minutes. Place the celery root, shallots and butter in a food processor and puree until smooth. Season with salt and pepper. Let cool.
- Form the tortellini or ravioli (easier) with freshly made or store bought pasta sheets and cook them in almost boiling salted water
- Lightly toss the ingredients together in a small mixing bowl. Arrange the cooked tortellini on serving plates, divide the salad evenly on top of the pasta and drizzle with the remaining OJ and Olive oil from the bottom of the bowl.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 175g | |
| Recipe makes 4 servings | |
| Calories 241 | |
| Calories from Fat 153 | 63% |
| Total Fat 17.36g | 22% |
| Saturated Fat 3.83g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 60mg | 20% |
| Sodium 324mg | 14% |
| Potassium 509mg | 15% |
| Total Carbs 4.85g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 1.48g | 1% |
| Protein 16.16g | 26% |
