Ravioli with basil, salmon and crab Recipe

Ravioli made with fresh pasta and filled with crab, salmon and basil. Served with a tomato and butter sauce.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(17 votes) 3.3/5

Les ingrédients

Pour people
  • 00 pasta flour : 200 g
  • Whole egg(s) : 2 whole
  • Egg yolk(s) : 2 whole
  • Crab meat : 150 g
  • Salmon steak(s) 150g : 2 whole
  • For the filling
  • Basil : 0.25 bunch
  • Double cream : 100 ml
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Unsalted butter : 200 g
  • Cherry tomato(es) : 100 g
  • For the emulsion
  • Flat leaf parsley : 0.5 bunch
  • Water : 50 ml
  • Maldon salt : 6 pinch(es)
  • Freshly ground black pepper : 6 Turn
  • Lemon(s) : 1 whole



    Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and yolks lightly with a fork. Pour this mixture into the well and mix in a circular motion with a fork. Keep mixing to gradually draw in the flour from the sides of the well until the eggs have taken in all the flour and the mixture forms a 'ball'. (You may need a little extra beaten egg).

    Continue to work the flour and egg together with one hand until you have a soft but not sticky dough. Knead the dough until smooth, only using a little flour on the work surface if absolutely necessary.

    Wrap in cling film and leave to rest at room temperature for at least 30 minutes.


    Cut the salmon into chunks, mix it with the double cream and put it in to the food processor until you have a paste. In a separate bowl tear the basil and mix it with the crab meat. Mix in the salmon puree and season with salt and pepper.


    Once the pasta is rested, dust the work surface with flour and roll the pasta ball into a rectangular shape using a rolling pin. Roll it to a thickness of about 3mm.

    Set the pasta rolling machine to zero and roll the pasta through the machine twice. Fold the pasta in half, adjust the machine to setting number 1 and roll the pasta through twice again. Repeat this process at every setting until you reach the required thickness of the pasta.

    Cut the fresh pasta sheet(s) into 36 circles using a pastry cutter.

    Place a small amount of the filling in the middle of one of the pasta circles and brush around the filling with some water.

    Take another pasta circle and place on top of the filling. Seal the edges of the raviolo making sure not to leave any pockets of air. Use a crinkled pastry cutter to trim off the edges.

    Continue until you have 18 ravioli.


    Cut the cherries tomatoes in half and roughly chop the parsley. Cut the butter into small cubes.

    Bring the water to the boil and then start whisking in the butter one cube at a time. Making sure the butter emulsifies with the water. Continue until you have a smooth and glossy sauce then add the cherry tomatoes and the chopped parsley. Season with salt and pepper and finish with a squeeze of lemon juice.

Chef's tip

«For a luxury ravioli replace the crab meat with lobster.»

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