Fresh Crab and Ricotta Ravioli


  • Filling:

    - 250g white and brown crabmeat

    - 150g ricotta

    - 1 lemon , zest use the rest in the sauce

    - 1 tbsp tarragon , leaves picked, finely chopped

    - 1 tbsp dill , finely chopped

    - Salt and Pepper

    For brushing: egg wash

  • Pasta dough:

    - 250 gm (1 cup) "00" flour

    - 2 eggs

    - 1 egg yolk

    - 1 tsp extra-virgin olive oil

  • Brown butter sauce:

    - 200 gm butter, chopped

    - Handful of capers 

    - 1 small diced red chilli

    - Parmesan or pecorino to serve


1. On a clean, flat surface make a well using your flour and add eggs, yolk and salt to the middle. Combine until the dough comes together. Knead to a smooth dough, dusting with extra flour if a little sticky. Wrap in plastic wrap and set aside for 1 hour to rest.

2. Into a mixing bowl, add the crab meat, ricotta, tarragon, dill, salt, pepper and lemon zest and mix until combined.

3. Divide pasta dough into 6 pieces and, working with a piece at a time, flatten then roll through a pasta machine, starting on the widest setting and dusting with flour as necessary. Fold in half and repeat until pasta is smooth and silky, then continue rolling and folding, reducing the settings a notch each time, until dough 3mm thick. Cut out 8cm rounds and place on a tray lined with baking paper.

4. Working in batches, place pasta rounds in a row and spoon 1 tsp of the crab filling onto the centre of each. Brush edges with egg wash, then place another round on top. Starting closely around filling, press outwards to seal completely, then trim to a 7cm round with cutter. Place on a tray lined with baking paper, and refrigerate.

If you do not have a ravioli mould or cutter you can cut the pasta sheets into 2 inch squares, like we have, and place a small dollop of filling in the square and place another dough square on top. Then press the edges, finishing by pressing a fork into the edges all round the perimeter.

5. For the brown butter sauce, melt butter in a saucepan until foaming and nut brown (1-2 minutes). Add flavourings, remove from heat and stir gently. Transfer to a bowl.

6. Cook ravioli in batches in a large saucepan of boiling salted water until al dente (2-4 minutes). Transfer with a slotted spoon to warm bowls. Drizzle with brown butter sauce, scatter with parmesan or pecorino and serve immediately – you can add a little of the pasta water to the butter too.

Watch our Video to see how we make Fresh Crab and Ricotta Ravioli