Edamame and Crab Ravioli with Orange Beurre Blanc

Ingredients

• 1 cup semolina flour, plus extra for dusting
• 1 cup all-purpose flour, plus extra for dusting
• 1 teaspoon kosher salt
• 3 large eggs
• 1 tablespoon extra-virgin olive oil
• 1 cup shelled edamame (soy beans), cooked until very tender
• 1/2 container (4-ounces) soft tofu
• 1 teaspoon truffle oil
• 1 teaspoon orange zest
• 1/4 cup mascarpone
• 8 ounces fresh Dungeness crabmeat
• 1 tablespoon basil chiffonade
• Kosher salt and freshly ground black pepper
• 1 cup white wine
• 2 tablespoons dry sherry
• 3 shallots, peeled and chopped
• 1 tablespoon peeled and chopped ginger
• 1 bay leaf
• 1/4 cup heavy cream
• 2 sticks (8-ounces) unsalted butter, cut into small pieces
• 1 orange, juiced
• 2 tablespoons fresh basil chiffonade

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