Crab and Ricotta Ravioli
Don’t be afraid of making fresh pasta at home! Yes, it’s a little time consuming but the recipe is simple and it’s well worth it for a special meal. You don’t need a pasta machine, a rolling pin will do.
I generally don’t weigh the ingredients, I do it by eye and feel and I encourage you to be brave and do the same! Use the below as guidelines but if you feel that your dough needs more/less of something (eg water) don’t be afraid to try your
Luckily the dough can be frozen for up to 3 months because once you’ve eaten this silky, buttery pasta you’ll never want to go back to the dried stuff!
150g Pasta Flour (or any strong white flour)
1 Whole Egg
2 Egg Yolks
Tsp of Water
Pinch of Salt
75g Brown Crab meat
50g Bread crumbs
1tbl Chopped Parsley
Zest of Half a Lemon
Salt & Pepper to Taste
Juice of Half a Lemon
100g White Crab Meat
4 leaves Fresh Sage
Salt & Pepper to Taste
Samphire to Garnish (optional)
For the Pasta
- Put the flour on a clean surface or bowl if you prefer.
- Whisk your eggs and yolks with the water in a separate bowl.
- Make a well in the middle of the mound and your in the egg mixture. Now it’s time to get messy!
- Mix together with your hands (a spoon will work in a bowl too)
- Once the dough forms a ball you can start to knead it on a floured surface, pushing the dough away from you with a firm palm. This is really important as it works the gluten to give your pasta a silky texture.
- It shouldn’t be sticky so if it is dust with more flour and knead in until it’s the right consistency.
- After 5 minutes you should have a firm, smooth ball of dough. Wrap it in cling film and leave to rest in the fridge for 20 minutes.
For the Filling
While your dough is chilling it’s time to make the filling- this step is much quicker! Mix all ingredients in a bowl until thorough combined and creamy. Season to taste. Done!
Making the Ravioli
- Take your dough out of the fridge and divide into 3 equal parts.
- On a floured surface roll out one section at a time until approx 1mm thick.
- Use a pastry cutter or sharp knife to cut the dough into 5cm by 5cm squares. (Or a ravioli press!)
- On every other square use a pastry brush to lightly brush on water and then spoon a dollop (technical term) of filling into the centre.
- Place another sheet on top and pinch the sides together tightly, making sure there are no air bubbles before sealing.
- Place your Raviolis on a plate dusted with semolina flour (plain flour is okay but semolina will stick less)
- Add a splash of olive oil and a pinch of salt to a pan of boiling water. Add your Ravioli and cook for 3 minutes. Drain.
- Gently remove each Ravioli and place them directly in the pan with the sauce.
- Put the pan with the sauce and Ravioli back on a medium heat and gently toss through the white crab meat and samphire. .
- Distribute Ravioli evenly onto your warm plates or bowls and drizzle over the rest of the sauce.
- Grate over fresh Parmesan or your cheese of choice.
- Serve and enjoy!
The pasta should be al dente, so with a little bit of bite to it and not soggy.
The sauce should be enough to lightly coat each Ravioli, not be swimming in it.