Homemade crab ravioli with sage lemon butter sauce

Name: Homemade crab ravioli with sage lemon butter sauce
Yield: 4 servings
Cuisine: British
Ingredients: 6 large eggs; 600 g tipo 00 flour; Pinch salt; 200 g fresh crab meat; 1 lemon zested; Bunch fresh chopped parsley; 100 g ricotta cheese; Pinch chilli flakes; 75 g butter; 10 sage leaves; 1/2 Lemon juice; 2 cloves garlic (finely sliced)

Philip Pantelides @philip

Bath, England, United Kingdom

My wife and I went over to a friend’s house to cook pasta from scratch together. Pasta making is a really fun dinner party 🥳 If you are making crab ravioli use a light butter sage sauce to keep the flavour of the crab prominent.

Philip Pantelides @philip

Bath, England, United Kingdom

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Ingredients

4 servings

For the pasta dough
6large eggs
600 gtipo 00 flour
Pinchsalt
Crab filling
200 gfresh crab meat
1lemon zested
Bunchfresh chopped parsley
100 gricotta cheese
Pinchchilli flakes
Sauce
75 gbutter
10sage leaves
1/2Lemon juice
2 clovesgarlic (finely sliced)

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Steps

1

Weigh the flour and make a “damm” on the counter and crack the eggs into the middle. Add some salt
2

Gently combine the eggs with the surrounding flour
3

Knead into a dough gradually folding it in on itself
4

Wrap in cling film and place in the fridge to prove
5

Filling: chop the parsley and combine with the crab, ricotta, lemon zest, salt, pepper and some chilli flakes
6

Remove the pasta dough from the fridge and roll it through the pasta machine. Start on a wider setting and gradually reduce it to thin out the pasta
7

Cut the pasta into strips, place the filling to one side. Wet the edges with water to create a seal. Fold over then press the edges with a fork
8

Voila!
9

Sauce: On a medium heat melt the butter until it darkens slightly. Then add the sage, sliced garlic and lemon juice
10

Boil the ravioli in salted water. When they float they’re ready!
11

Serve and spoon the sauce over the ravioli.

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Philip Pantelides @philip

on April 13, 2019 22:30

Bath, England, United Kingdom

Braai (BBQ) lover, raised in Africa, inspired by cuisine of my travels. Quick and #healthy recipes every night of the week, experiments and #Braai on the weekend.