Crab and Chilli Ravioli


Making fresh pasta is one of those things that I can never quite bring myself to bother with, but every time I do, I find it very theraputic and calming. Making ravioli, isn’t a quick meal but it’s an incredibly satisfying process. My favourite ravioli always includes seafood, so when I saw some crabmeat at the fishmongers today I abandoned any other plans for dinner in favour of my all time favourite ravioli, crab and chilli. These creamy, lightly fishy pockets of flavour are sublime. They’re served simply with a light lemon butter sauce so once you’ve painstakingly made all the ravioli by hand, they’ll be in your mouth within 5 minutes! Fabulous!!

Serves 4.

For the pasta:
250g strong white flour
2 eggs
2 egg yolks
1 teaspoon salt

For the filling:
250g fresh crabmeat
250g marscapone cheese
2 tablespoons flat-leaf parsley (finely chopped)
1/2 teaspoon dried chilli flakes
salt & pepper

To serve:
4 tablespoons butter
3 tablespoons freshly squeezed lemon juice

To make the pasta:
Mix the flour, salt and eggs together well. Bring together with your hands into a dough. Knead for 5 minutes then cover in plastic wrap and leave for 30 minutes. Divide the dough into four and using a pasta machine, roll out the pasta into long, thin strips. Alternatively, use a rolling pin to roll out the dough to about 1mm thickness. Repeat with the remaining pasta, flouring each sheet to avoid them sticking.

To make the filling:
Mix together the cheese, crab, parsley and chilli and season well with salt and pepper.

Flour the work surface then lay out one sheet of pasta. Dollop teaspoon amounts of the filling evenly over the pasta leaving enough space between to cut the individual ravioli.


Lay another sheet of pasta over then carefully press the pasta together around the filling. Using a 60mm ravioli cutter or cookie cutter cut around the filling. Press together the edges of the ravioli again then arrange on a floured tray. Repeat with the remaining pasta, rolling out the leftover pasta until you run out of filling. You should make up to 45 ravioli.

To cook the pasta:
Heat a large pan full of water until boiling, add a tablespoon of salt then tip in about 20 ravioli. Cook for 3-4 minutes. Remove from the pan and repeat with the remaining ravioli.

Meanwhile, melt the butter in a small pan. When bubbling, add the lemon and remove from the heat.

Either arrange all the ravioli in a large serving platter and drizzle over the butter for a more rustic serving or arrange on separate plates. Sprinkle over a little parsley and a drizzle of extra virgin olive oil and serve immediately.

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