Sesame crab ravioli with brown butter

IMG_3490 I ventured to my favourite grocery shop today in a bid to escape the office which was a stressful environment indeed today. So in I wondered with no particular aim other than to wander and browse. I purchased some crabmeat with no particular recipe in mind. It was only on my bike ride home that I imagined up this recipe. The sweet meat of the crab contrasting with the sharpness of the lemon, the heat of the chilli and the nutty savoury tahini in contrast… just sounded like a dream to me! All tucked up underneath under a delicious coating of nutty brown butter.

IMG_3456 2

I must confess a mistake I made. I added creme fraiche to the crab mix and it turned too runny! So I’ve revised the recipe to not include creme fraiche. Saying that, I think adding a little to any leftover crab filling (you will probably end up with a little) works wonders drizzled over the top of the dish! Don’t miss out on that.


For the pasta:

200g tip 00 pasta grade flour, plus extra to dust
2 large eggs
Good pinch of fine salt

For the filling:

100g mixed white & brown crab meat
1 red chilli, finely chopped
1 tbspn fresh parsley, chopped finely
Zest of 1/2 a lemon
1 tspn tahini
Pinch of salt and pepper
(Optional: 1-2tbspns creme fraiche)

For the brown butter:

A knob (around a tbspn) of decent quality lightly salted butter



  1. Begin with your pasta; tip the flour into a big bowl and create a well in the centre. Crack your eggs into the well, and add the salt to the eggs before breaking the eggs up with a fork and gradually whisking them into the flour
  2. Ditch the fork and get your hands into the bowl, mixing together the eggs and flour until well combined (they’ll be very sticky at first but don’t worry, it’ll come together!)
  3. Knead the dough over a floured surface for around 10 minutes (time yourself), until the dough changes texture from dry and floury to completely smooth and elastic
  4. Wrap the dough with cling film and pop in the fridge until you’re ready to roll it out
  5. Now make the filling; mix together the crab, chilli, parsley, lemon zest & tahini with a little seasoning and pop this in the fridge to chill
  6. When the pasta is chilled et up your pasta machine and put it on the widest setting; start by rolling the dough through this setting
  7. Roll the dough through the roller’s second widest setting, then back through the rollers on the widest setting; repeat 5 times
  8. Now the dough should be rolled out nicely and silky; roll it through each roller setting once, working down to the very narrowest setting
  9. The pasta will be long and thin at this point; take it and fold it in half, then in half again (and maybe again) until you have a square of dough
  10. Turn the dough round 90 degrees and run it back through the thickest setting, then the second thinnest, and so on until you pass it through the narrowest setting
  11. So now you have a big long strip of lovely thin pasta; cut it into two equal pieces
  12. Grab a small cookie cutter or use a crinkled roller (technical term!) and cut small squares or circles (about 6-8cm in diameter/width) out of your dough sheets; discard any leftover offcuts
  13. Take your first dough square and spoon a small amount of the filling (about the size of a small pea!) in the centre of the dough circle; use a pastry brush to dab water around the edges of the circle
  14. Use your fingers to gently press another identical dough circle down neatly around the filling, carefully pressing the edges together and squeezing out any air bubbles around the filling as you do
  15. Set aside onto a lightly dusted tray and repeat until all your pasta is filled
  16. Get a large saucepan of salted water on to boil while you make your brown butter; heat the butter gently in a saucePan and stir constantly until it turns foaming, nutty scented and golden. Remove from the heat and transfer into a bowl until ready to serve
  17. Now tip your pasta carefully into the gently bubbling water you’ve been heating; don’t let it bubble too vigorously. Cook the pasta for a minute or so only; once the ravioli float to the surface they’re ready to drain
  18. Meanwhile mix up any remaining crab mix with the creme fraiche to serve
  19. Drain the pasta using a slotted spoon and divide between two bowls. Spoon the creamy crab mix and brown butter over the top, plus a little black pepper. Eat with a large salad of shaved fennel, cucumber & avocado!



14 thoughts on “Sesame crab ravioli with brown butter

  1. Lovely ravioli! Any tips for someone who can’t find 00 flour? I read on a few forums that bread flour is a good substitution.

  2. Stunning. I am loving your pasta adventures, the saffron linguine was absolutely drool-worthy and I love the gorgeous crab mix and brown butter right here. The light filtering into these pictures is beautiful, are you getting longer spring/summer nights yet? As for the creme fraiche, I can imagine mopping up that deliciousness with some gorgeous ciabatta. Yum – you are now officially the pasta queen! xxx

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s