Fish and Seafood Recipes - Special Crab Ravioli

Ingredients                 

• 225 g/8 oz/2 cups plain (all-purpose) flour

• 1.5 ml/1/4 tsp salt

• 2 size 1 eggs, beaten

• 75 g/3 oz/1/3 cup butter

• 2 x 170 g/2 x 6 oz/2 small cans crabmeat

• 15 ml/1 tbsp mayonnaise

• 20 ml/4 tsp lemon juice

• Cayenne

• Salt and freshly ground black pepper

• 1 size 4 egg, beaten

• Flour for dusting

• 150 ml/2/3 cup milk

• 20 ml/4 tsp corn flour (cornstarch)

• 300 ml/1 1/4 cups single (light) cream

• 15 ml/1 tbsp tomato puree (paste)

• Freshly grated Parmesan cheese

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Method:

1. Sift the flour and salt into a bowl. Make a well in the centre and add the size 1 eggs.

2. Melt half the butter and add to the bowl. Mix well to form a firm dough, adding a little cold water if necessary. Knead gently on a lightly floured surface until shiny and elastic.

3. Wrap in a polythene bag and leave to rest for at least 30 minutes. Meanwhile, mix the crabmeat with the mayonnaise, 5 ml/1 tsp of the lemon juice and cayenne and salt and pepper to taste.

4. Roll out the dough on a floured surface as thinly as possible to a large square. Spoon the crab mixture at 4 cm/1 1/2 in intervals across half the dough.

5. Brush between the filling with beaten egg. Fold over the other half of the dough and press down between each pile of filling.

6. Using a 5 cm/2 in cutter, cut between the filling piles to make little cushions. Dust with flour and leave to rest while making the sauce.

7. Blend the milk and corn flour in a saucepan. Add the cream and tomato puree and bring to the boil, stirring all the time.

8. Add the remaining lemon juice and cayenne, salt and pepper to taste. Drop the ravioli, one after the other, into a large pan of boiling, lightly salted water.

9. When they are all in the pan, cook for about 7 minutes until just tender. Remove from the pan with a draining spoon and transfer to a warm serving dish.

10. Spoon the hot sauce over and dust with the Parmesan before serving.