Crab and Ricotta ravioli with lemon butter

Comforting yet a light dish. Perfect for continuing to feel like we are in summer on these rainy days!

The ingredients for the pasta:

  • 70g Italian “00” flour
  • 1 egg
  • Pinch of salt
  • Water (if needed)

Ingredients for the crab and ricotta mix:

  • 100g crab meat 
  • 100g ricotta
  • 1/4 tsp chilli flakes 
  • Salt and pepper to taste 

The lemon butter:

  • 60g unsalted butter
  • 2 tsp lemon juice
  • 2 tsp lemon peel

The method:

  1. Make the dough, by mixing together the flour and eggs and salt until a dough forms, it shouldn’t be too sticky nor too firm! It should be soft and flexible -Add water if necessary.
  2. Leave to rest for 20minutes. (I cover my in cling film so no skin forms)
  3. Meanwhile combine the crab meat with the ricotta with a good pinch of salt and pepper and the chilli flakes.
  4. Once the dough has rested, roll the pasta dough out using your pasta machine- using the kitchen aid I go to setting 7 for thickness. This is about 1mm thick! The thinner the better so once you can see your hand through it, the pasta is thin enough!
  5. Once rolled, lay the pasta out and cut into 5cm circles and place an egg wash on the circles.
  6. Place a teaspoon of the filling in the centre of the circle, fold in half and pick together until sealed. 
  7. Press air out of the pasta by pushing down the pasta around the filling with your pinky finger.
  8. Cook straight away in salted boiling water for ~4 minutes 
  9. Meanwhile melt the butter and the lemon.

Serve with sprinkling of Parmesan, spring onion, some chilli flakes and of course the lemon butter! 

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