Crab ravioli with spring onion dressing

Making your own pasta is not so hard as you might think, especially if you have a food processor. These large ravioli parcels are filled with crab, apple and cucumber, served with charred spring onions.

Tom Kerridge Recipes

By Tom Kerridge
From Spring Kitchen with Tom Kerridge


For the pasta dough

  • 500g/1lb 2oz 00 pasta flour
  • 3 free-range eggs
  • 2 free-range egg yolks
  • pinch salt

For the filling

  • 60g/2¼oz Granny Smith apple, diced
  • 60g/2¼oz cucumber, diced
  • 300g/11oz white crabmeat
  • 1 lemon, zest only
  • 20g/¾oz chives, finely chopped
  • 6 spring onions, washed and left whole with just the root trimmed off
  • 1 tbsp olive oil
  • sea salt

For the dressing

  • 400ml/14fl oz cloudy apple juice
  • 100ml/3½fl oz rapeseed oil
  • 1 tsp nigella seeds, toasted
  • lemon juice, to taste

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