The pasta for these oceanic bites is the egg yolk dough from our book with the addition of 20 grams of green yuzu kosho. We blend the yolks, milk, olive oil and kosho together, strain it, and then add it to the flour to make the dough. The filling is a blend of sea urchin, ricotta, yuzu kosho and Parmigano Reggiano. We made a stock of three whole, crushed dungeness crabs and two bottles of white wine. We thickened the resulting liquid with with 0.1% xanthan gum and mounted it with 2 pounds of butter to glaze 30+ portions of pasta. We garnished the tortellini with fresh dungeness crab meat, one perfect tongue of uni and some arugula blossoms. The pasta course turned out to be the hands down favorite and has now been added to our list of go to pasta dishes.
