Crab ravioli
A twist on ravioli that quickly becomes a favourite. Works as both a starter and a main.
Ingredients
For the filling
- crab shell's worth of hand-picked crabmeat (a mix of white and brown)
- g Ricotta
- Spring onion
- tsp Lemon zest
- tbsp Flat-leaf parsley, chopped
- tsp Dijon mustard
For the pasta dough
- Free-range eggs
- g Tipo 00 flour
- Salt, a pinch
For the sauce
- Shallot, finely chopped
- tsp Chives, finely chopped
- ml White wine
- tbsp Lemon juice
- g Butter
- tbsp Olive oil
Instructions
Four servings works as a starter — that gives you about 10 ravioli.
Filling
Mix all the ingredients together and season to taste with salt.
Pasta dough
Knead the egg, salt and flour together. At first the dough will be dry and crumbly, before it gradually becomes smooth and elastic. It takes about 10 minutes.
Wrap the dough in cling film and chill for at least 1 hour.
Then roll the dough out as thinly as you can, or use a pasta machine. Cut the dough into 20 squares, or stamp out circles.
Put filling on 10 of the pasta pieces and brush a thin layer of water around the edges — it works as glue. Use the remaining 10 pieces as lids. Press the edges together with a fork.
Bring a large pan of water to the boil and add plenty of salt. Add the ravioli and cook them for 3-4 minutes.
Sauce
Sweat the shallot in the oil for about 2 minutes. Add the white wine and lemon juice. Reduce this a little.
Whisk in the butter, cut into small dice, a little at a time until the sauce thickens. Remove from the heat and add the chives. Season to taste with salt and pepper. Pour over the freshly cooked ravioli and serve.
For the filling
For the pasta dough
For the sauce
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