4
Submitted by Sackville
"This is a dish I learned to make at Leith's cooking school in London. It takes a little work, but is divine. You could make the pasta dough, filling and sauce ahead of time, but I recommend cooking the pasta as soon as possible after you've made it. If you must store it for a few hours, then separate the ravioli with plastic wrap or parchment paper to keep them from sticking together."
photo by Sackville 
- Ready In:
- 1hr
- Ingredients:
- 20
- Serves:
-
4
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ingredients
-
For the pasta dough
- 450 g strong 00 flour
- 4 large eggs
- 1 tablespoon oil
-
For the filling
- 110 g cooked crabmeat
- 110 g cooked prawns, still in their shells
- 1 egg white
- 2 teaspoons finely chopped chives
- 2 teaspoons lemon juice
- salt & freshly ground black pepper
-
For the sauce
- 55 g prawn shells
- 1 small onion, roughly chopped
- 1 garlic clove, crushed
- 3 tablespoons brandy
- 2 tomatoes, chopped
- 1 bay leaf
- 1 tablespoon tomato puree
- 1 star anise (optional)
- 1 liter fish stock
- 150 ml double cream
- chives (to garnish)
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directions
- Make the pasta by mixing all the ingredients together in a food processor with the normal blade.
- You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.
- Turn the dough out onto the counter.
- Use your hands to shape it into a ball and draw together any crumbs.
- Wrap in clingfilm and leave to relax in a cool place for an hour.
- Meanwhile, make the filling.
- Remove the prawns from their shells.
- Put the crabmeat and prawns in the food processor and whiz until smooth.
- Add the egg white, lemon juice salt and pepper and whiz again until just mixed.
- Stir in the chives, cover and set aside.
- Make the sauce.
- Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.
- Add the garlic and cook for another 30 seconds.
- Add the brandy, tomatoes, bay leaf, tomato puree and star anise.
- Add the stock and simmer for 20 minutes.
- Strain the sauce and reduce to 150 ml by boiling rapidly.
- Add the cream, reduce to the consistency of single cream and season to taste.
- Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.
- You want a strip about 6 inches wide.
- Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.
- Fold the other half over the mounds of filling.
- Press together, firmed around each mound to make sure you have squeezed out all the air.
- Cut between the rows, making sure the edges are sealed.
- You can use a fork to decorate the edges.
- Cook the ravioli in boiling water for 3-4 minutes until al dente.
- Place on the serving dish, drizzle over the sauce and decorate with the chives.
Questions & Replies
-
Hi I'm planning to make this recipe tonight for dinner. The recipe states it serves for, can you tell me how many individual ravioli pieces the recipe should make - 12? 16? They are a hungry bunch so just wondering whether I should double the recipe. Thanks
kim.lamb12
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Reviews
-
Made this tonight for my wife and stepson and it wont be the last time . So simple and so tasty.
Paul R.
-
Just brilliant recipe simple and packed full of flavour
John M.
-
I made just the Prawn Bisque from this recipe and teamed it with my usual home made ravioli recipe. The sauce is simple to make and has so much flavour. Eveyone had seconds and absolutely loved the sauce.
Meiling A.
-
Delicious!
phillyCooks424
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Tweaks
-
Instead of using brandy i used jack daniels and swapped the crab for salmon
Paul R.
RECIPE SUBMITTED BY
Sackville
London
- 104 Followers
- 687 Recipes
- 35 Tweaks
This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes.Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;)Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice.We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband.<img src="http://i3.photobucket.com/albums/y53/duch*eSS13/World%20Tour/ZWT2.gif">
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