Crab & prawn ravioli

Serves 3

For the pasta dough:
300g Type “00” flour
1 tsp salt
1 tbsp olive oil
3 eggs
 
For the filling:
90g cooked white crabmeat, flaked
90g cooked peeled prawns, chopped
60g full fat soft cheese
1 spring onion, very finely chopped
Salt & black pepper
 
For the coriander pesto:
12 coriander sprigs
2 tbsp olive oil
1 large garlic clove, roughly chopped
1 fresh green chilli, halved, seeded, and roughly chopped
Salt & black pepper
1 egg, beaten for egg wash
 
1. Make the pasta by sieving the flour and salt. Making a well in centre and add the eggs, salt and olive oil. With your hand, work the flour into the egg and oil mixture and continue to do so until all the flour is combined and you have a sticky dough.

2. On a lightly floured surface, knead the dough for at least 10 mins until you have a smooth ball which doesn’t stick to your work surface. Place in a lightly oiled plastic bag and leave in the fridge for 30 mins.

3. Roll out the dough using a pasta machine (or rolling pin) until you have sheets of very fine, thin pasta. Leave this to dry slightly for a few minutes.

4. Strip the coriander leaves from the stalks. Puree the coriander leaves, olive oil, garlic, and chilli in a food processor or blender until smooth. Season with salt and pepper and set aside.

5. Make the filling. Cobine the crabmeat and prawns with the cheese and spring onion, and season with salt & pepper.

6. To fill the pasta, lay one sheet of pasta on your work surface and spoon portions of your crab mixture using a teaspoon to create about 18 ravioli. Brush between each portion with some beaten egg and then layer a second sheet of pasta over the top, pushing down to expel any air trapped inside. Cut between the portions with a knife, ensuring the two layers of pasta are joined.

7. Cook and drain the ravioli (in boiling, salted water with 1 tsp olive oil until the ravioli float to the top). Toss with the coriander pesto and serve at once.

(Mary Berry Complete Cookbook)