Crab ravioli

These crab ravioli are delicately, but deliciously flavored little parcels. They might take a little time, but it's well worth it.

📝 Ingredients

• 6 oz crab (or a little more as needed (see notes))
• 1/2 cup ricotta (or a little more as needed)
• 1/2 lemon zest
• 1 egg
• 1 egg yolk ((or use a second whole egg and a little more flour - see notes))
• 1/2 tsp salt
• 1 cup all purpose flour (plain flour, or use '00')
• 1/2 tbsp virgin olive oil
• 2 tbsp butter (approx)
• 1 tbsp lemon juice (approx 1/2 lemon)

👨‍🍳 Instructions

1. 1--- For the pasta dough ---
2. 2To make the pasta, put the egg, egg yolks and salt in a food processor and pulse until broken up and mixed. Add approximately half the flour and the olive oil then pulse a few times to combine. Add the rest of the flour and pulse a few more times to mix and until the dough comes together, away from the sides into a ball.
3. 3Remove the dough to a floured surface and knead with floured hands for about 5 minutes. It should be slightly soft but not sticky. Note it will be firmer than a typical pasta dough.
4. 4Wrap in plastic/cling film and allow to rest at room temperature for around 30min. At this stage, you can keep the dough in the fridge for a day or two until ready to use.
5. 5--- For the filling ---
6. 6Mix together the crab, ricotta and lemon zest until well blended and chill until ready to make the ravioli.
7. 7--- To form ravioli ---
8. 8When ready, divide the dough into 4 pieces and cover the pieces you aren't working with with a damp cloth or the cling film to save them drying out. Prepare some trays by dusting them with flour.
9. 9As you work with each piece, flatten it out slightly, dust with flour then put it through your pasta roller on the widest settings a few times (about 2-3 should be fine) until smooth. Dust with flour in between if at all sticky. Then move up the settings rolling once or twice at each settings until you get to the thickness you would like - I usually go to around 6 or 7 on my pasta maker. It should be very thin but not breaking up.
10. 10If using a ravioli mould, lay the sheet of pasta over a ravioli mould then press down the frame to make indents. Fill each with a teaspoon of filling.
11. 11Lightly dampen around the edges of each ravioli with a little water then roll another pasta layer to place on top, or fold over the rest of the piece you have if it is long enough, trying to avoid any air getting in each one. Press down with a rolling pin to seal then trim the excess pasta from around the side of the mould and add to a piece to use later. Carefully remove each ravioli from the mould and lay them on the floured trays.
12. 12If not using a mould, you can make them by laying the first piece of pasta out, dotting teaspoons of filling out evenly in lines with gaps between, dampening between then laying another layer on top. Then gently press in the areas between the filling to seal and cut.
13. 13Repeat with the rest of the pasta and filling. Once all the pasta has been used and you are ready to cook, place a few ravioli at a time in a shallow pan of boiling water for around 2-3 minutes until they rise up to the top, then remove with a slotted spoon and cook the rest in batches.
14. 14--- To serve (optional) ---
15. 15As the ravioli are cooking, melt the butter in a skillet over medium heat until it becomes gently brown and nutty. Remove from heat. You can either mix the lemon juice in at this stage, or drizzle the butter over the top of the cooked ravioli then add a squeeze or two of lemon juice. Top with a little parmesan and serve.