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Crab Ravioli

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Serves: 4

6 spring onions, plus shredded spring onion to garnish
350g / 12 oz cooked crab meat
2 tsp finely chopped fresh ginger
1/8 - 1/4 tsp chilli or Tabasco sauce
700g / 1 lb 9 oz tomatoes, peeled, de-seeded and roughly chopped
1 garlic clove, finely chopped
1 tbsp white wine vinegar
1 quantity basic pasta dough (see below)
plain flour, for dusting
1 egg, lightly beaten
2 tbsp double cream

To the Pasta dough
200g / 7 oz plain flour, plus extra for dusting
pinch of salt
2 eggs, lightly beaten
1 tbsp olive oil


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.

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