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Crab and Ravioli

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

Thinly slice the spring onions, keeping the white and green parts separate. Mix the green spring onions, crab meat. ginger and chilli sauce to taste together in a bowl. Cover with cling film and chill.

Place the tomatoes in a food processor and process to a puree. Place the garlic. white spring onions and vinegar in a saucepan and add the pureed tomatoes. Bring to the boil. stirring frequently, then reduce the heat and simmer gently for 10 minutes. Remove from the heat.

Halve the Pasta Dough. Wrap one piece in clingfilm and thinly roll out the other on a lightly floured work surface. Cover with a tea towel and roll out the second piece of dough. Place small mounds of the crab meat mixture in rows 4cm / 1 1/2in apart on one sheet of dough and brush the spaces in between with beaten egg. Lift the second piece of dough to fit on top. Press down firmly between the mounds of filling, pushing out any air. Cut into squares. place on a tea towel and leave to rest for 1 hour.

Bring a large, heavy-based 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. Meanwhile, gently heat the tomato sauce and whisk in the cream. Place the ravioli in serving dishes, pour over the sauce, garnish with shredded spring onion and serve.

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