Ingredients
Crab filling
500g of white crab meat
100g of brown crab meat
pepper
Salt
Pasta
250g of pasta flour
3 eggs, 1 lightly beaten for egg wash
1 pinch of saffron strands
20ml of olive oil
100ml of water
To serve
100g of samphire
250ml of lobster bisque
Olive oil
Method
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.
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.
In a separate bowl, mix the white and brown crab meat together and season with salt and pepper. Set aside.
Roll the pasta dough through the 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.
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 to ensure it does not dry out.
To make the ravioli, cut your pasta into sheets and place a sheet over the ravioli mould tray. Place small amounts of mixture into each hole. Take another sheet of pasta and place over mixture, ensuring that the edges meet with the bottom pasta sheet and gently press together.
Gently remove the pasta sheets from the mould. Using the ravioli cutter cut out the raviolis and using your thumb and forefinger squeeze out any air and seal the edges.
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
Heat the lobster bisque and drizzle over the ravioli and samphire.
Products used
World of Flavours Italian deluxe double cutter pasta machine
