Ingredients
For the Pasta:
- 1 Egg + 1 Egg yolk
- 135g (1 Cup + 1 Tbsp) “00” Flour
For the Filling:
- 145g (100g Drained Weight) Tin Crab Meat
- 75g (¼ Cup) Ricotta Cheese
- Dash White Pepper
- ¼ Tsp Coarse Sea Salt
- 3 Tbsp Fresh Dill
For the Sauce:
- 35g (2 Tbsp) Butter
- 1 Small (15g) Shallot
- 100ml (⅓ Cup + 1 Tbsp) White Wine
- Pinch Saffron
- 3 Tbsp Fresh Dill
Instructions
- Pile the flour on a work surface and form a well in the centre.
- Crack the eggs into a bowl and lightly whisk them.
- Add the eggs to the well in the flour and using a fork start combining it with the flour, once the eggs is not going to run everywhere and thickens get stuck in with your hands. Form a dough and knead until it is smooth and silky, this will take 10-15 minutes.
- Wrap the pasta in cling film and refrigerate for 30 minutes.
- Drain the tinned crab well and add it to a small mixing bowl with the ricotta cheese, white pepper and coarse sea salt.
- Finely chop the dill for the filling and mix it well.
- Line a second small mixing bowl with kitchen paper and add the filling. No matter how much you drain the crab and ricotta it will be too wet to fill the pasta, doing this reduces the moisture! You can do this up to 20 minutes before filling the pasta.
- Peel the shallot for the sauce, cut it in half and then dice it as finely as you can.
- Chop the dill for the sauce as finely as you can.
- Roll out the pasta as thinly as you can, I prefer to use a pasta machine. Cut the pasta in half (wrapping up the half you are not using) then start with the thickness as wide as possible and pass it through 3-4 times folding it back up on itself to get it to fit through. Then reduce the thickness passing the pasta through 2-3 times on each pass without folding. Repeat with the other half of the pasta dough.
- Dust a ravioli mould with a little flour and then add a sheet of pasta (see the equipment used section to see what I use).
- Add the filling making sure that you do not overfill, the amount required will depend on your mould. You need to make sure a second layer of pasta can be added and not trap any air, but also not from a “lump”!
- Using your fingers moisten the exposed pasta around the filling and lay on the second pasta sheet making sure you are not trapping any air. My pasta mould comes with a small rolling pin which helps seal and cut the ravioli. Repeat if required, this recipe makes 18 ravioli for the mould that I use, which is 1.5 trays. Set the ravioli aside.
- Bring a medium (20cm or 8″) saucepan of well-salted water (½ tablespoon for every 2 litres of water) to a boil.
- Heat a medium (24cm or 10″) frying pan over a medium-low heat and when it is hot add the butter.
- When the butter begins to gently foam throw in the diced shallot and soften for 3-4 minutes without colouring the shallot.
- Turn the heat up to medium and pour in the wine and reduce it by half.
- When the wine has reduced add the ravioli to the saucepan of boiling water and cook for 90 seconds.
- Whilst the ravioli cooks add the saffron and dill to the sauce and stir.
- Finally, drain the ravioli and add it to the pan with the sauce and toss to coat for 15-30 seconds.