Chilli Crab Ravioli with Lemon Butter Sauce

Chilli Crab Ravioli with Lemon Butter Sauce. Castle Maclellan kindly sent me some of their pates to try out. They were all delicious and they inspired me to be more adventurous with using Pate rather than just having it on toast. I tried the aubergine Pate in a toasted pitta with feta and roasted vegetables. I also used the Crab Pate with Chilli and Ginger glaze in this pasta dish. Stuffing the pasta with the pate made for a filling with sweet crab and with a hint of chilli which matched well with my buttery lemon sauce. The pates can be bought in most large supermarkets – find Castle Maclellan on Instagram

Recipe

Serves 2

Difficulty Level: Top Chef

Ingredients:

For the Chilli Crab Ravioli:

• 300g pasta flour
• 3 large eggs
• Semolina, for dusting (this ensures the ravioli do not stick together)
• 1 tub of Castle Maclellan Crab Pate (or any other crab pate)
• 50g Butter
• chilli flakes
• 2 tomatoes, finely chopped
• 1 lemon
• Parsley, to serve

Method:

1. Use a food processor to mix together the flour and eggs. Or mix by hand by beating the eggs together and gradually stirring in the flour with a fork.

2. Use a pasta machine to roll out the pasta to the thinnest setting. As you are rolling.

3. Cut the sheet of pasta in half

4. Dust a table with semolina and lay out the sheet of pasta.

5. Place heaped teaspoons of the crab pate in the centre of the sheet of pasta, leaving around 2 inch gaps between fillings.

6. Lay the other sheet of pasta on top and use your fingers to press the sheet around each mound of filling, ensuring no air bubbles remain.

7. Use a round cookie cutter to cut around each ravioli. Place each ravioli on a plate dusted with semolina.

8. Heat a large saucepan of boiling water over a high heat and season liberally with salt.

9. Cook the pasta for around 4-5 minutes.

10. In a large frying pan, melt the butter, the chilli flakes and the lemon zest. Once melted, stir in the juice of the lemon and the chopped tomatoes.

11. Once the pasta is cooked, use a slotted spoon to remove the ravioli and transfer to the butter sauce. Some of the pasta water will go into the butter sauce and this will create a glossy sauce.

12. Serve the Chilli Crab Ravioli in bowls, enjoy!

If you liked my Chilli Crab Ravioli then check out my other Pasta Recipes