Open-Faced Crab Ravioli with Tomato Shrimp Coulis

Directions

1. 1
   Gently blanch the sheets of pasta in a large pot of salted, boiling water for 60 seconds, then shock in ice water.
2. 2
   Cut out 6 circles with a circular cookie cutter, approximately 2 1/2 inches in diameter.
3. 3
   Lay out on oiled parchment paper and reserve.
4. 4
   Gently melt the butter in a small saucepan.
5. 5
   Add the crabmeat and gently fold into butter.
6. 6
   Add chives and season with salt and pepper
7. 7
   Tomato Coulis with Fresh Shrimp: 3 large beefsteak tomatoes, very ripe 1 ounce garlic, sliced thin 1 ounce shallot, sliced thin 1 ounce garlic oil 1 tablespoon butter 1 tablespoon tomato paste 1 sachet with 2 basil stems, 1 thyme sprig, 1 tarragon stem, 4 coriander seeds, 4 white peppercorns 2 ounces fine sugar Salt and pepper 6 small shrimp, peeled and deveined;