Crab Ravioli
Crab Ravioli
 
Recipe Type: RECIPE_TYPE
Cuisine: CUISINE
Author: The Cornish Fishmonger
Prep time:
Cook time:
Total time:
Serves: 4
An exquisite crab ravioli recipe from celebrated chef Richard Corrigan
Ingredients
  • Crab filling

    500g of white crab meat
    100g of brown crab meat
    Pepper
    Salt

    Pasta

    250g pasta flour
    3 eggs, 1 lightly beaten for egg wash
    1 pinch saffron strands
    20ml olive oil
    100ml water

    To serve

    100g samphire
    250ml lobster bisque
    Olive oil

Instructions
  1. To make the saffron stock, combine 100ml water with 1 pinch of saffron in a saucepan. Bring to a simmer and reduce down until almost dry. Remove from the heat and allow to cool. Once cool add 2 eggs and whisk to combine

    For the pasta, combine the flour, saffron, eggs and olive oil in a bowl until the mixture resembles breadcrumbs. Knead to form a dough, wrap in cling film and leave to rest for 30 minutes in the refrigerator

    In a separate bowl, mix the white and brown crab meat together and season with salt and pepper. Set aside

    Roll the pasta dough through a pasta machine, starting from the widest setting, and gradually going down the settings until the arrow is between 0 and 1. Repeat the rolling process on the last setting to ensure there is a consistent finish to the thickness of the dough.The pasta should be dry, but with no cracks and slightly elastic

    To make the ravioli, cut your sheets of rolled pasta into 50cm lengths. Place a sheet of pasta on a lightly floured work surface and brush lightly with the egg wash. Place small teaspoons of the crab mixture in two rows with 10cm gaps between each one. There should be 8 balls of crab in total on the sheet of pasta

    Take another sheet of pasta and gently cover the crab balls that have been placed on the base sheet. Stretch the dough over to meet the edges of the bottom pasta sheet and press gently around each crab ball to form a dome

    Using a 7cm pastry cutter, cut out the raviolis around the crab balls. Pick each ravioli up individually and using your thumb and forefinger, squeeze out any air and seal the edges. Store on a tray lined with a clean tea towel. Repeat the process until all of the crab mix is enclosed

    Cook the ravioli in salted boiling water for 2-3 minutes, until the pasta is just cooked

    Blanch the samphire in the same water and refresh in ice water. Once cool, place in a bowl and dress in olive oil

    Heat the lobster bisque and drizzle over the ravioli and samphire. Serve immediately

     

     

    With thanks to greatbritishchefs.com