Mint Leafs’ Crab Ravioli
Ingredients
Dough 3 cups flour 4 eggs
Crab Filling Big guzzle of olive oil 4 Garlic cloves finely sliced 1 anchovy fillet finely chopped 1 Red chilli, some seeds removed finely chopped 225g Blue swimmer crab 100ml White wine 100ml Hot water 50g Butter About 1 lemon juiced 1/2 cup finely chopped parsley (use sharp knife so as not to bruise the parsley)
Pseudo Beurre Blanc 250ml white wine Reserved liquid from crab filling
Finishes Parsley Mint
Method
Flour in bowl, make a well, drop eggs Using a fork, whisk together, slowly incorporating flour Once formed, turn onto flour surface Knead until elastic, around 15 minutes Rest for more that 15 minutes
In the meantime, make the filling
Cut all ingredients ahead of time, important to chop as finely and as beautifully as possible as this adds to the aesthetic of the ravioli Place large saucepan on stove, low heat Add garlic, this must sit in oil for 15 minutes on a low heat, the flavour of the garlic will infuse in the oil Turn up the heat to medium, add chilli, seeds and anchovy fillet Cook till garlic just about to brown Add crab, turn heat to high, wait till hot (sizzle can be heard), add wine Cook till wine almost evaporated Add water and butter - cooking to emulsify the sauce Add lemon, check for taste- season if necessary Turn off heat, add parsley
Place a sieve in a bowl and then pour filling to sieve. This is done so the ravioli will not be too wet. Place in fridge to cool down.
Using your pasta rollers, roll out dough to sheets in usual way Dough is at right thickness on number 7 Cut out circle shapes from the pasta sheet, making sure surface is floured Using a teaspoon place filling in the middle of the pasta circle Wipe beaten egg around the edge to act as a seal Place another pasta circle on top, starting from one edge Pick up, and using your fingers, work around the circles, making sure no air is caught inside, sealing as you go Make all ravioli
Put on large pot of water, salty like the sea Once boiled cook ravioli for around 5 minutes
In the meantime, make the pseudo beurre blanc Add 250ml of white wine to saucepan, reduce till 1/4 left Gradually whisk the reserved liquid from crab filling
After ravioli cooked, add to pan with finish PBB Serve with shredded parsley and mint
