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Txangurro ravioli with vermouth sauce

INGREDIENTS (for 8 people):
  • 1 package of wonton Pasta
  • 100 g salad choice


  • 200 g of Txangurro
  • 2 onions
  • 1 leek
  • 1 carrot
  • 1 clove garlic
  • ½ brandy
  • Olive oil
  • 2 Peppers choriceros
  • fumet Delicrab


  • 200 ml liquid cream
  • 200ml milk
  • Spring onion
  • Garlic
  • 100 ml vermouth
  • 100 ml dry white wine
  • Saffron
  • Salt and white pepper



Elaboration of txangurro:

Sauté in a pan with oil the onion, leek and garlic, all chopped. When vegetables are sweaty add crab meat, flambé with brandy. Add the meat of the choriceros with some seafood fumet and cook everything for 10 minutes. Add salt and add more broth if necessary.

Preparation of the sauce:

We fry the onion with the garlic, reduce vermouth with white wine, chopped parsley and chives. Reduce to half volume. Strain and add the saffron, we added milk and cream, we boil gently for 5 minutes, and season.

Ravioli preparation:

Placed in the center of each dough sheet wonton moderate txangurro, refinish the edges of the dough with beaten egg, covered with another sheet, the paste by a slight pressure, cut with a mold and reserve. We cook our ravioli in boiling salted water, drain them, topped with our hot sauce. We decorate with any kind of salad on top.

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