Recipes

How to Make Crab And Lobster Ravioli From Pasta Evangelists

Photo Credit Pasta Evangelists

Ooft al la pasta! Nothing quite compares to a delicious pasta dish. The Italian flavours, garlic accents, sprinkled in parmesan, it’s enough to make your mouth water thinking about it! One favourite is Ravioli… the miniature pillows filled with a heavenly middle. If you’ve been wondering how to make your own ravioli or just looking for your next dish to try out we would recommend trying the lobster and crab ravioli by Pasta Evangelists.

Known for their artisan pasta recipes this dish pays homage to the beautiful coastal regions in the boot of Italy. Transporting you to an Italian seaside this pescatarian ravioli pairs fresh lobster and juicy crab in an exquisite sage sauce. Follow our recipe from Pasta Evangelists now making it super easy for you to do at home.

Lobster and Crab Ravioli Recipe

Prep Time: Over an hour

Cooking Time: 10 Minutes

Serves: 2 People

#1 Ingredients

For the filling:

125g mascarpone cheese, at room temperature
100g ricotta cheese, at room temperature
1 tbsp butter, at room temperature
125g cooked lobster meat, cut into ½ cm pieces
100g cooked crab meat, cut into ½ cm pieces
¼ cup white wine
1 shallot, finely diced
1 tbsp finely chopped fresh parsley
1 garlic clove, peeled and minced
Salt and black pepper, to taste

For the Ravioli Dough

400g flour
4 large eggs

For the Sauce and topping

50g butter
2 sage leaves
Black pepper
Salt to season
1-2 slices of stale bread, crusts removed
The zest of ½ a lemon
20 g samphire

#2 Method

Making the Dough

Making fresh ravioli doesn’t require a lot of ingredients, it just requires time and patience. Make a mound in the flour on a flat surface such as a wooden chopping board. From here, make a well in the centre to form a crater-like shape.

Crack the eggs into the centre and with a fork, start whisking to combine the flour and egg. Slowly incorporate more and more of the flour from the edges of the crater as you go along until you’re left with a thick, gooey paste.

Photo Credit – Pasta Evangelists

When the paste is formed and it starts to get a little bit too sticky to work with using a fork, use a dough scraper to incorporate more of the flour, collapsing and pushing the edges into the centre. With your hands, start pressing the mixture together and knead for at least 10 minutes. Don’t be afraid to put your back into it, adding a little bit of pressure helps bind the gluten.

To knead, drag the dough forward with your palm using the other hand to hold it steady. Then pull the stretched dough back over, turn it around and start again. Repeat this process until you’re left with a firm, smooth consistency. A good way to check that you have kneaded the dough enough is to press your finger into the centre. As you lift your finger away, the dough should spring back and take part of its original shape.

Wrap the dough using a tea towel or cling film and set aside to rest for about 20-30 minutes at room temperature. For this lobster and crab ravioli dish, you will need half of this dough as the lobster and crab ravioli is for two people.

Whilst the dough rests it’s a good idea to start preparing your filling. In a large bowl, mix the mascarpone ricotta and butter until it is smooth. Cover and refrigerate for 1 hour. Add the remaining ingredients and mix until well combined.

Once rested, unwrap the dough, cut it in half and press it down with your hands, or a rolling pin. Cover the other half and set aside. Using a rolling pin flatten the dough. If you have a pasta machine even better but if not stick to the traditional good old rolling pin. Sprinkling flour on the surface makes sure you roll and then keep flipping it and covering it in flour so it doesn’t stick. Continue to roll and flip until it’s equally thin, it should end up being quite thin and floppy.

Then using a knife cut the dough into two rectangle-shaped strips. Using your hands or a pastry brush slightly wet the edges of the dough. Using a piping bag or a scoop but a dollop of the filling equal widths apart down the middle. Each dollop should be about 2 inches or 5cm apart.

Then take the other strip and place it directly on top. Before sealing, gently press on the dough around the filling to eliminate any excess air. You want it to be pretty airtight around your little parcels. Next, very lightly moisten the dough with your hands and press it firmly closed.

Ravioli Recipe

A good seal is important for keeping the filling inside to take your time here. Now take a square of ravioli cutter and press firmly on the dough around the filling. Finish with a final dusting of flour to keep your ravioli from sticking together.

To cook, bring a large saucepan of generously salted water to boil. Carefully place your homemade ravioli into the pan and cook for 3 minutes if fresh. If nit is frozen aim for 4 minutes but you should know as they should rise to the top.

To make your sage butter

Remove the butter from the fridge and allow it to come to room temperature on the counter.

Roughly chop the sage leaves and add to butter then season with salt and pepper to taste.

Place the butter in a large pan and gently heat until the sage becomes crisp and the mixture turns a deep golden colour.

Once cooked, transfer the past to the butter. Toss gently to coat.

To prepare the toppings

Tear or grate your slices of bread, until you achieve a rustic but fine crumb. Scatter on a baking tray and gently toast in an oven. Once golden in colour and crunchy in texture, transfer the crumbs to a bowl and toss with the zest of fresh lemon.

Wash your samphire thoroughly to remove any residual sand/dirt.

Bring a pan of water to boil and blanch the samphire for a couple of minutes until cooked. Drain immediately and place over your ravioli before scattering the dish with your citrusy crumb.

Serve and enjoy!

If you want more from where this came from get your first Pasta Evangelists fresh box free when you add it to your basket when you buy from The Hut. Use your order number to redeem the offer. Choose from 15 delicious recipes each week and get the ingredients with easy to follow instructions delivered to your door.

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Featured Image Credit – Pasta Evangelists