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Prosecco’s Crab Ravioli With a Saffron and Cream Sauce

Posted: May 11, 2010 at 2:04 am

Serves 4

Ingredients

For the filling:

• 100g white crab meat, picked
• 100g 50/50 white crab meat and brown crab meat, picked
• 100g ricotta
• ½ large white potato, cooked in seafood stock with one clove of garlic, mashed
• Flat leaf parsley, finely chopped to taste
• Fresh nutmeg to taste
• 1 tbsp of dry white breadcrumbs, if needed to dry mixture
• 1 egg, to bind

For the pasta dough:

• 250g 00 flour
• 250g semolina flour
• 4 whole eggs

For the saffron and cream sauce:

• Pinch of saffron
• 200ml double cream
• Flat leaf parsley chopped to garnish
• 2 large ripe plum tomatoes – peeled, de-seeded and diced
• Salt and freshly ground black pepper

Method: How to make Prosecco’s crab ravioli with saffron sauce

1. Mix up the cooked crab meat with the ricotta, potato cooked in fish stock, parsley and freshly grated nutmeg. Season to taste and if the mixture is still very moist and not holding its shape on a spoon add a small amount of breadcrumbs. Use a little egg to bind if necessary. Season with salt and pepper and spoon into a piping bag ready to use.
2. For the pasta, mix the sieved flours into a large bowl. In a separate bowl beat 4 eggs and combine with the sieved flour and mix together to form a dough. Take the dough onto a floured board and knead until a smooth texture is achieved, then wrap in cling film and refrigerate for 30 minutes.
3. Once the dough has rested roll it out and pass through a pasta machine – starting with the thickest setting first, working your way down to the thinnest setting to form two thin sheets of pasta. Dust the sheets with flour to stop them from sticking together.
4. Once you have two equal sheets of pasta pipe a cherry tomato size ball of the filling along one pasta strip with plenty of space between, and then lay the second sheet of pasta on top and press out all the air from around the filling to form a water tight seal that will stop the ravioli from bursting in the boiling water. Cut out 12 ravioli with a fluted pastry cutter, approximately 2”/5cm diameter, and place on a tray dusted with semolina flour.
5. Put a large pan of salted water on the hob to boil. In a separate pan warm the saffron gently and add the double cream, season with salt and pepper and allow to heat through for 3 -4 minutes. Whilst the sauce heats through place the ravioli in the large pan of boiling salted water and cook for 2-3 minutes until the pasta is cooked but still al dente.
6. Drain the cooked ravioli and serve 3 ravioli per person, spoon over the sauce and garnish with the diced tomato and a pinch of freshly chopped parsley.