Crab & Prawn Raviolli
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A beautiful pasta dish completely homemade using our beautiful fresh local Crabs.
450g strong 00 flour
4 large eggs
150g cooked crab
150g cooked prawns
60g ricotta cheese
1tsp chopped coriander
1/2 finely chopped red pepper
2 cloves of Garlic
200ml fish stock (make as part of recipe)
2 large chopped tomatoes
1tbsp tomato purée
Salt and pepper
100 ml double cream
-Make the pasta dough by combining the 00 flour, eggs & oil in a blender. Leave the dough to chill.
- Make a fish stock by boiling down the crab shells. You will need 200ml of stock.
- Finely chop 2 shallots and 1/2 a red pepper. Mince 1 clove of garlic and gently soften shallots, pepper and garlic all together in a pan. Once soft, add to a bowl and add in the prawns, crab meat, coriander and ricotta. Combine together.
- Roll out dough and cut strips as wide as you'd like and spoon an even amount of mixture onto one end, leaving a slight gap from the edge all the way around. fold over the top part and seal the edges by pressing down with your finger (go round with the back of a fork to decorate edges if you'd like).
-To make the sauce, soften 2 shallots and 1 clove of garlic. Once soft, add in the stock, tomatoes, tomato puree, salt and pepper and combine all together and then blitz until smooth.
-Once smooth add in the cream and give a good stir.
-In a saucepan, boil enough water to cover the ravioli. Once boiled, add the ravioli and cook for 3-4 minutes (cook in batches if needed).
-Once cooked, drain and serve with your sauce & parsley or coriander to garnish! Enjoy!