To make the pasta dough, sift the flour into a food processor. Add the salt, eggs and olive oil
and process until the dough begins to come together. Knead on a lightly floured work surface until
smooth. Cover and set aside for 30 minutes.
Thinly slice the spring onions, keeping the white and green parts separate. Mix the green spring
onions, crab meat and ginger, with chilli sauce to taste, in a bowl. Cover and chill.
Process the tomatoes in a food processor to a puree. Place the garlic, white spring onions, and
vinegar in a saucepan and add the pureed tomatoes. Bring to the boil, stirring, then simmer gently
for 10 minutes. Remove from the heat.
Thinly roll out half of the pasta dough on a lightly floured work surface. Cover with a tea
towel and roll out the other half. Place small mounds of the filling in rows 4cm / 1 1/2 in apart
on one sheet of dough. Brush in between with beaten egg. Cover with the other half of dough. Press
down between the mounds, cut into squares and rest on a tea towel for 1 hour.
Bring a large saucepan of lightly salted water to the boil. Add the ravioli, in batches, return
to the boil and cook for 5 minutes. Remove with a slotted spoon and drain on kitchen paper. Gently
heat the tomato sauce and whisk in the cream. Serve the ravioli with the sauce poured over and
garnished with shredded spring onion.