This exquisite crab ravioli recipe from Richard Corrigan makes a delicious taste of the sea with its crab-filled ravioli and use of samphire and lobster bisque. Samphire is best enjoyed at its peak in the summer months between June and September

Method
1.
To make the saffron stock, combine 100ml water with 1 pinch of saffron in a saucepan. Bring to a simmer and reduce down until almost dry. Remove from the heat and allow to cool. Once cool add 2 eggs and whisk to combine
2.
For the pasta, combine the flour, saffron, eggs and olive oil in a bowl until the mixture resembles breadcrumbs. Knead to form a dough, wrap in cling film and leave to rest for 30 minutes in the refrigerator
3.
In a separate bowl, mix the white and brown crab meat together and season with salt and pepper. Set aside
4.
Roll the pasta dough through a pasta machine, starting from the widest setting, and gradually going down the settings until the arrow is between 0 and 1. Repeat the rolling process on the last setting to ensure there is a consistent finish to the thickness of the dough. The pasta should be dry, but with no cracks and slightly elastic
Working with fresh pasta
Always allow pasta dough to come up to room temperature before rolling. This will allow the gluten to relax and make the dough easier to work with and more flexible. When fresh dough is not being used, always cover completely with a tea towel to ensure it does not dry out
5.
To make the ravioli, cut your sheets of rolled pasta into 50cm lengths. Place a sheet of pasta on a lightly floured work surface and brush lightly with the egg wash. Place small teaspoons of the crab mixture in two rows with 10cm gaps between each one. There should be 8 balls of crab in total on the sheet of pasta
Making egg wash
Egg wash can be made simply by mixing a beaten raw egg with some water or milk
6.
Take another sheet of pasta and gently cover the crab balls that have been placed on the base sheet. Stretch the dough over to meet the edges of the bottom pasta sheet and press gently around each crab ball to form a dome
7.
Using a 7cm pastry cutter, cut out the raviolis around the crab balls. Pick each ravioli up individually and using your thumb and forefinger, squeeze out any air and seal the edges. Store on a tray lined with a clean tea towel. Repeat the process until all of the crab mix is enclosed
8.
Cook the ravioli in salted boiling water for 2-3 minutes, until the pasta is just cooked
9.
Blanch the samphire in the same water and refresh in ice water. Once cool, place in a bowl and dress in olive oil
10.
Heat the lobster bisque and drizzle over the ravioli and samphire. Serve immediately
Send us feedback on this Crab ravioli recipe  

Corney & Barrow matching wine

Find out why Corney & Barrow match this Crab ravioli recipe with a medium and round red wine, a rosé wine, or a light-bodied red wine

Ingredients

Crab filling

Pasta

  • 250g of pasta flour, 00
  • 3 eggs, 1 lightly beaten for egg wash
  • 1 pinch of saffron strands
  • 20ml of olive oil
  • 100ml of water

To serve

Equipment

  1. Pasta machine

Share this Recipe

Richard Corrigan's lovely crab ravioli recipe is a simple ravioli with delicious crab meat filling. A great crab pasta recipe to make for a quick dinner.


hh