Crab Ravioli

• 00 flour for pasta↗150g g
• large egg1

  and 2 yolks, lightly beaten

• olive oil↗½ tbsp tbsp
• white and brown crab meat↗150g g
• ricotta↗100g g
• lemon↗½

  zest (use the rest in the sauce)

• tarragon↗1 tbsp tbsp

  leaves gathered, finely chopped

• dill↗1 tbsp tbsp

  finely chopped

• unsalted butter↗40g g
• lemon↗½

  zest and juice

Step-by-step instructions

1. 1

   First make the dough. Place the flour in a food processor together with almost all of the egg mixture, the oil and a pinch of salt. Pulse until large crumbs form – they should stick together when pressed (if the dough seems a bit dry, gradually add a little more egg). Transfer the dough onto a lightly floured surface, knead for 1 minute or until smooth – don’t worry if it’s quite firm, it will soften during resting. Cover with film and let rest for 30 minutes.

2. 2

   For the filling, mix all ingredients, season, and refrigerate until ready to use.

3. 3

   Cut off ¼ of the dough (keep the rest under film) and run it through the widest setting of your pasta machine. (If you don’t have a machine, use a heavy rolling pin to roll the dough as thin as possible.) Then fold it into thirds, rotate the dough a quarter turn and run it through the machine again. Repeat this once more, then continue passing the dough through the machine, gradually narrowing the rollers one notch at a time until you obtain a smooth pasta sheet. On the thinnest setting, run the sheet through twice.

4. 4

   Place the pasta sheet on a lightly floured surface, then spoon teaspoonfuls of filling onto the lower half of the sheet, spaced about 4 cm apart. Moisten each filling mound with water using your fingers. Fold the top half of the sheet over the filling and gently press, ensuring any air pockets are removed.

5. 5

   Cut between each ravioli using a pasta cutter or sharp knife, then pinch the edges of each ravioli to seal them well. Arrange them on a lightly floured tray while you repeat the process with the remaining dough and filling.

6. 6

   Bring a large pot of salted water to a boil. In a large non‑stick skillet melt the butter over medium heat and cook for 2‑3 minutes until golden‑brown and fragrant. Remove from heat and whisk in a splash of pasta water and lemon juice. Cook the ravioli for 2‑3 minutes, lift them with a slotted spoon and immediately toss in the brown butter sauce. Serve sprinkled with lemon zest and a pinch of black pepper.