Crab ravioli with crab sauce

Crab ravioli with crab sauce

Crab ravioli with crab sauce

Combine the water, lemon juice, salt and aromatics in a very large pan and bring to the boil
  • 6l water
  • 100g of salt
  • 3 lemons, juiced
  • thyme
  • 1 bay leaf
Add the crabs and simmer for 10 minutes, making sure they are insensate before you do so. The cooking time will depend on the size of the crabs
  • 3 large cock crabs
Once cooked, remove from the water and allow to cool. Pick all of the meat, keeping the white and brown meat separate. Reserve the shells for the stock and store the meat in the fridge until required
To prepare your pasta dough, place the flour in a large bowl and make a well in the middle. Pour all the other ingredients into the well and slowly start to bring the flour in from the edges
  • 250g of 00 flour
  • 1 egg
  • 6 egg yolks, including two for egg wash
  • 1 tbsp of olive oil
  • 1 tbsp of water, cold
  • 1 pinch of salt
Keep going until the mix starts to form a dough. As it starts to come together, tip the mix onto the table and knead for about 4 or 5 minutes until smooth. Cover with cling film and store in the fridge for a minimum of 1 hour
For the salmon mousse, remove the skin and bone from the fish and cut into large chunks
  • 200g of smoked salmon
  • 200g of sole
Transfer to a blender and blitz with the egg white until it forms a smooth paste. Remove from the blender and pass through a fine sieve
  • 1 egg white
Add the mix to a large bowl and set over ice. Using a wooden spoon, slowly begin to stir in the cream, sat and pepper. Check consistency of the mousse by poaching a spoonful in simmering water, not letting the water boil
  • 600ml of double cream
If needed, continue to add cream until the right consistency is achieved. Correct the seasoning of the mousse and store in the fridge until required
  • salt
  • pepper
To create the finished filling, combine 1kg of the picked white crab meat with approximately 300g of the brown crab meat and 200g of the salmon mousse
Add the additional herbs, lemon juice and seasoning, mix well and store in the fridge until required
  • 5g of tarragon
  • 5g of chervil
  • 10g of parsley
  • 10g of chives
  • lemon juice, to taste
  • salt
  • pepper
For the crab sauce, break the crab shells up into very small pieces then roast in the oven for 10 minutes. Remove from the oven and deglaze with brandy - be careful as the brandy will ignite and the flames will rise high
  • 3kg crab shell
  • 250ml of brandy
Preheat the oven to 180˚C/gas mark 4. Place a pan over a low-medium heat and add oil. Once hot, add the sliced vegetables. Cut the tomatoes in half and roast in the oven for approximately 30-40 minutes
  • 50g of onion
  • 50g of carrots
  • 500g of fennel
  • 50g of leek
  • 50g of celery
  • 100g of tomatoes
  • olive oil
Add the crab shells, tomatoes, wine, Pernod and the aromatics (except parsley) to the pan with the sweated down vegetables and bring to the boil. Boil for 2 minutes to remove alcohol then cover with water
  • 20g of garlic
  • 1g of saffron
  • 100ml of Pernod
  • 500ml of white wine
  • 10g of thyme
  • 10g of rosemary
  • 200ml of water
Simmer for 1 hour then remove from heat and infuse with parsley. Pass the stock through a fine sieve, then place back on the heat and reduce to intensify the flavour
  • 20g of parsley
Finish the sauce with double cream, salt, pepper, lemon juice and Tabasco. Store in the fridge until required
  • salt
  • pepper
  • lemon juice
  • Tabasco
  • 150g of butter
  • 500ml of double cream
To prepare the ravioli, remove the pasta dough at least 1 hour before rolling. Start by rolling the pasta to setting one on the pasta machine, gradually working your way down to the second thinnest setting and rolling the dough through twice to finish
Weigh the filling out into 50g balls and set aside on some parchment paper
Lay one sheet of pasta onto a piece of parchment paper and place the filling in the middle. Egg wash around the filling with the reserved beaten egg yolks then lay another piece of pasta over the crab mix. Use a 6cm pastry cutter to cut the ravioli to size
Carefully press around the filling, taking care to ensure that all air is removed. Using a cutter, trim to the right size then cover and store in the fridge until required
Bring 2 litres of water to the boil. Blanch the tomatoes in the water for 8 seconds then refresh in iced water to halt the cooking process
  • 4 tomatoes
  • 2l water
  • 2l iced water
Peel the tomatoes then cut into quarters, remove all seeds and dice into equal pieces. Store in the fridge until ready to serve
Before serving, steam or boil the ravioli for 4 minutes
Meanwhile, bring the sauce to the boil, add a small knob of butter, a teaspoon of reserved brown crab meat then blitz with a hand blender to achieve bubbles. Check the seasoning
  • 150g of butter, 1 knob extra
  • extra virgin olive oil
Blanch the samphire for 30 seconds in boiling water, then drain and season
  • 10g of samphire
Place half of the samphire in the middle of each bowl, arrange the ravioli on top of the samphire then place 4 pieces of tomato concasse around the ravioli. Place the rest of the samphire on top of the ravioli and spoon plenty of sauce over the dish
Finish with a few pieces of brown crab meat, a drizzle of extra virgin olive oil, fleur de sel and chervil leaves. Serve immediately
  • 3 chervil leaves
  • fleur de sel


Crab ravioli filling


Salmon mousse

Crab sauce

Filling ingredients

Tomato concasse

To plate