Crab Ravioli with a creamy tomato and garlic sauce
(Serves 4/Makes 16 ravioli)
300g of 00′ pasta flour
3 large free range eggs
Pinch of salt
Approx 300g of cooked crab meat
1/2 a red chili, finely chopped
Zest of 1 lemon + half the juice
A few chives, finely chopped
Small handful of parsley, chopped
Salt and pepper, to taste
Creamy Tomato and Garlic Sauce-
60g of butter, melted
Good drizzle of olive oil
100g of cherry tomatoes, chopped into small pieces
2 cloves of garlic, finely minced
1 heaped tablespoon of sour cream or double cream
1. For the pasta: Place the flour and salt in a large bowl, make a well in the centre and then add the eggs. Mix the eggs into the flour until a dough comes together. Then lightly flour a work surface and knead the dough for 10 minutes by hand until soft and elasticated. Once the dough is elastic, wrap in cling film and allow to rest at room temperature for 30 minutes.
2. This is a good time to make the filling. In a small bowl, mix together the crab meat, the chilli, lemon zest and juice, chives, parsley and the seasoning. Cover and set aside in the fridge.
3. To roll the pasta: Divide the dough into eight pieces. Then using a pasta machine starting on the widest setting, roll the the pasta through. Once you have a rough rectangle shape, start working it through the machine, taking it down one setting at a time, until the thinnest setting. Then place on a lightly floured work surface and allow to rest for 10 minutes.
4. You will have eight long slices of pasta, so set half aside. Now with the four slices of pasta take small amounts (about just over a teaspoon) of the ravioli filling and place onto the pasta. Each slice of pasta will have about 4 ravioli in it. Around each filling, brush a little water with your finger, then brush some down the seem. Place the plain piece of pasta over the top of the filling, try to get out any air pockets and using your fingertips, gently press around the filling sealing the filling with the pasta. Take a pizza slice/ravioli cutter, cut out the ravioli into large squares, then place the ravioli on a floured plate and allow to dry out for 20 minutes.
5. When your ready to cook the pasta, boil some water with some salt, then when rapidly boiling add the ravioli and cook for about 4 minutes or until the ravioli has risen to the top of the water.
6. For the sauce: Melt the butter with the oil, then add the garlic, lemon juice, the parsley and tomatoes and cook for 2 minutes. Off the heat add the sour cream and stir through.
7. Drain the ravioli on some kitchen paper towels and then serve alongside the warm sauce.
Thanks to Jessica for submitting this great recipe, and first guest post for us. Her blog: What Jessica Baked Next is well celebrated and has won accolades such as The Sunshine Award and The Liebler Award. We look forward from seeing more delicious culinary delights like this one in future.