This exquisite crab ravioli recipe from Richard Corrigan beautifully recalls 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.
Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.
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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
1 pinch of saffron strands
100ml of water
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
250g of pasta flour
20ml of olive oil
In a separate bowl, mix the white and brown crab meat together and season with salt and pepper. Set aside
500g of white crab meat
100g of brown crab meat
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
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
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
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
Cook the ravioli in salted boiling water for 2-3 minutes, until the pasta is just cooked
Blanch the samphire in the same water and refresh in ice water. Once cool, place in a bowl and dress in olive oil
100g of samphire
Heat the lobster bisque and drizzle over the ravioli and samphire. Serve immediately
250ml of lobster bisque
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