Products used in this recipe
Crabmeat Ravioli
Yield: 10 Servings
Yield: 10 Servings
Crab ravioli delicately stuffed with sweet, tender crab meat, served atop a rich, tangy tomato sauce that perfectly complements the flavours.
Instructions:
PASTA
1. Prepare dough in a mixer or processor. Knead dough until smooth.
2. Run through a pasta machine until the sheet is 1mm thick.
3. Cut the pasta sheet with a 75mm ribbed round cutter.
RAVIOLI
1. Combine crab meat, cheeses, chives and season with pepper. Place filling in the centre of pasta rounds. Brush edges with egg wash, top with another pasta round and press to seal.
SAUCE
1. Sweat onion and garlic until softened. Add white wine and reduce. Add Leggo’s Napoli Sauce and cook for 20 minutes. Add vinegar and cook for a further 10 minutes.
TO SERVE
1. Cook ravioli until al dente.
2. Drain and serve on sauce. Garnish with micro herbs.
