An exquisite crab ravioli recipe from celebrated chef Richard Corrigan

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
2. 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
3. In a separate bowl, mix the white and brown crab meat together and season with salt and pepper. Set aside
4. 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
5. 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
6. 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
7. 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
8. Cook the ravioli in salted boiling water for 2-3 minutes, until the pasta is just cooked
9. Blanch the samphire in the same water and refresh in ice water. Once cool, place in a bowl and dress in olive oil
10. Heat the lobster bisque and drizzle over the ravioli and samphire. Serve immediately

With thanks to Chef Richard Corrigan via Great British Chefs