Crab Ravioli
Ingredients
300 grams 00 flour
2 eggs
1 egg yolk
150 grams crabmeat
100 grams ricotta
35 grams breadcrumbs, dried
2 egg yolks
15 grams Parmesan
0.5 lemon, zested
1 parsley
1 dill
1 pinch seasoning
125 grams butter
4 extra virgin olive oil
sage, as needed
Instructions
STEP 1/6
Grate the parmesan.
Destalk the herbs.
Roughly chop the sage.
STEP 2/6
Fit the Spiral Dough Tool to the machine.
STEP 3/6
Add Ingredients 1 (flour, eggs, yolk) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for 2 minutes.
Mix on speed 2 for 2 minutes until dough comes together.
Transfer dough to a lightly floured worksurface.
Knead together for about 30 seconds.
Wrap with plastic wrap.
Chill in the fridge for 20 minutes.
STEP 4/6
Retrieve, clean the Mixer bowl.
Assemble the Food Processor attachment with Knife Blade to the machine.
Add Ingredients 2 (crabmeat, ricotta, breadcrumbs, yolks, lemon zest, parsley, dill, seasoning) into the Mixer bowl.
Mix on speed 4 for 15 seconds.
Chill in the fridge.
Fit the Pasta Roller attachment to the slow speed outlet of the machine.
Remove the pasta dough from the fridge.
Divide the dough into 2 equal pieces.
Roughly shape into rectangles and lightly dust with semolina.
Run the dough through the Pasta Roller on setting 0.
Fold the dough over lengthways and run it through once more.
Run the dough through the Pasta Roller on setting 6 to achieve desired thickness.
Repeat this process until both pasta dough sheets measure approx. 50 cm in length.
Transfer dough to a lightly floured worksurface.
Fit the Ravioli attachment to the slow speed outlet and lightly dust with semolina.
Fold the length of the rolled pasta in half.
Run pasta through the Ravioli attachment, folded end first.
Slowly turn the dial anti clockwise to feed the pasta through.
Open out the two ends of the pasta so that it hangs over the rollers on each side.
Fit the Filler hopper to the slow speed outlet of the machine.
Spoon two spoonful’s of the crab filling into the hopper.
Slowly turn the dial anti clockwise when adding the filling.
Spreading the filling evenly and firmly press down, repeating as necessary.
Repeat this process with the other sheet of pasta.
Transfer ravioli sheets to a lightly floured worksurface.
Leave to dry for about 10 minutes.
Separate the ravioli into pieces by tearing along the perforations.
STEP 5/6
Add the first 2 items of Ingredients 3 (butter, oil) to a medium frying pan.
Heat over a low-medium heat until melted.
Add the remaining item of Ingredients 3 (sage) to the frying pan.
Heat over a medium heat for about 20 seconds until the sage is crispy and the butter is golden.
Immediately remove from the heat.
Bring a large saucepan of salted water to the boil.
Transfer the ravioli to the saucepan.
Cook for about 3 minutes – the ravioli should rise to the surface once cooked.
Drain the ravioli and transfer to a serving dish.
Gently swirl in the sage butter sauce until combined.
STEP 6/6
Season with black pepper, lemon juice and parmesan.
Crab Ravioli
Ingredients
300 grams 00 flour
2 eggs
1 egg yolk
150 grams crabmeat
100 grams ricotta
35 grams breadcrumbs, dried
2 egg yolks
15 grams Parmesan
0.5 lemon, zested
1 parsley
1 dill
1 pinch seasoning
125 grams butter
4 extra virgin olive oil
sage, as needed
Instructions
STEP 1/6
Grate the parmesan.
Destalk the herbs.
Roughly chop the sage.
STEP 2/6
Fit the Spiral Dough Tool to the machine.
STEP 3/6
Add Ingredients 1 (flour, eggs, yolk) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for 2 minutes.
Mix on speed 2 for 2 minutes until dough comes together.
Transfer dough to a lightly floured worksurface.
Knead together for about 30 seconds.
Wrap with plastic wrap.
Chill in the fridge for 20 minutes.
STEP 4/6
Retrieve, clean the Mixer bowl.
Assemble the Food Processor attachment with Knife Blade to the machine.
Add Ingredients 2 (crabmeat, ricotta, breadcrumbs, yolks, lemon zest, parsley, dill, seasoning) into the Mixer bowl.
Mix on speed 4 for 15 seconds.
Chill in the fridge.
Fit the Pasta Roller attachment to the slow speed outlet of the machine.
Remove the pasta dough from the fridge.
Divide the dough into 2 equal pieces.
Roughly shape into rectangles and lightly dust with semolina.
Run the dough through the Pasta Roller on setting 0.
Fold the dough over lengthways and run it through once more.
Run the dough through the Pasta Roller on setting 6 to achieve desired thickness.
Repeat this process until both pasta dough sheets measure approx. 50 cm in length.
Transfer dough to a lightly floured worksurface.
Fit the Ravioli attachment to the slow speed outlet and lightly dust with semolina.
Fold the length of the rolled pasta in half.
Run pasta through the Ravioli attachment, folded end first.
Slowly turn the dial anti clockwise to feed the pasta through.
Open out the two ends of the pasta so that it hangs over the rollers on each side.
Fit the Filler hopper to the slow speed outlet of the machine.
Spoon two spoonful’s of the crab filling into the hopper.
Slowly turn the dial anti clockwise when adding the filling.
Spreading the filling evenly and firmly press down, repeating as necessary.
Repeat this process with the other sheet of pasta.
Transfer ravioli sheets to a lightly floured worksurface.
Leave to dry for about 10 minutes.
Separate the ravioli into pieces by tearing along the perforations.
STEP 5/6
Add the first 2 items of Ingredients 3 (butter, oil) to a medium frying pan.
Heat over a low-medium heat until melted.
Add the remaining item of Ingredients 3 (sage) to the frying pan.
Heat over a medium heat for about 20 seconds until the sage is crispy and the butter is golden.
Immediately remove from the heat.
Bring a large saucepan of salted water to the boil.
Transfer the ravioli to the saucepan.
Cook for about 3 minutes – the ravioli should rise to the surface once cooked.
Drain the ravioli and transfer to a serving dish.
Gently swirl in the sage butter sauce until combined.
STEP 6/6
Season with black pepper, lemon juice and parmesan.