Tortellini with Crab
Making your own tortellini is easier than you think. This crab version is served with a saffron and ginger sauce and is simply delicious!
Ingredients
For the tortellini:
- 250g 00 flour
- 250g semolina flour
- 5 eggs
For the filling:
- 100g white crab meat
- 100g brown crab meat
- 25g mascarpone
- 1 lemon
- Salt and pepper
For the sauce:
- 1 teaspoon grated fresh ginger
- 1 pinch saffron
- 50ml white wine
- 150ml double cream
- 50g brown crab meat
Method
To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough.
Wrap the pasta dough in cling film and let it rest for thirty minutes in the fridge.
Mix the white crab and mascarpone together, season and mix again.
Finish by squeezing in the lemon juice.
Put the pasta through a pasta machine until it is thin and cut out 9cm circles on a dusted board.
Fill this with the crab mix and pull the pasta over to make a semi-circle. Seal the edges using water. Press the edges all around to ensure they are sealed properly then pull the two corners together and seal.
To make the sauce, add the wine to a pan over a medium heat, then add the cream, saffron and ginger.
Bring to the boil then finish with the brown crab meat.
Pop the ravioli into salted boiling water and cook for one minute then drain.
Add the pasta to the sauce, season, squeeze over lemon juice and spoon into bowls.
Ingredients
For the tortellini:
- 250g 00 flour
- 250g semolina flour
- 5 eggs
For the filling:
- 100g white crab meat
- 100g brown crab meat
- 25g mascarpone
- 1 lemon
- Salt and pepper
For the sauce:
- 1 teaspoon grated fresh ginger
- 1 pinch saffron
- 50ml white wine
- 150ml double cream
- 50g brown crab meat
Method
To make the pasta, add the dry ingredients to a food processor and slowly add the eggs until it forms a dough.
Wrap the pasta dough in cling film and let it rest for thirty minutes in the fridge.
Mix the white crab and mascarpone together, season and mix again.
Finish by squeezing in the lemon juice.
Put the pasta through a pasta machine until it is thin and cut out 9cm circles on a dusted board.
Fill this with the crab mix and pull the pasta over to make a semi-circle. Seal the edges using water. Press the edges all around to ensure they are sealed properly then pull the two corners together and seal.
To make the sauce, add the wine to a pan over a medium heat, then add the cream, saffron and ginger.
Bring to the boil then finish with the brown crab meat.
Pop the ravioli into salted boiling water and cook for one minute then drain.
Add the pasta to the sauce, season, squeeze over lemon juice and spoon into bowls.
