Crab, sweetcorn and ricotta tortellini, lemon and chive vinaigrette Recipe

A mixture of pasteurized white crab meat, with sweet corn and ricotta to hold it all together.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(0 vote) 0/5

Les ingrédients

Pour people
  • Part one of the recipe
  • 00 pasta flour : 200 g
  • Whole egg(s) : 2 whole
  • Egg yolk(s) : 2 whole
  • For the filling
  • Ricotta : 500 g
  • Sweetcorn : 250 g
  • Crab meat : 500 g
  • Maldon salt : 2 pinch(es)
  • Freshly ground black pepper : 2 Turn
  • For the sauce
  • Red chilli(s) : 1 whole
  • Olive oil : 200 ml
  • Chive(s) : 0.25 bunch
  • Lemon(s) : 2 whole
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Caster sugar : 3 pinch(es)



    Separate 2 of the eggs and discard the whites.

    Tip the flour into a bowl or onto the table. Make a well in the centre. Whisk the eggs and egg yolks together, pour 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, water or olive oil).

    Continue to work the ball of flour and egg 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 15 minutes.

    Take the pasta out of the fridge and roll through the pasta machine on setting number 1. Roll 3 times on this setting, then repeat this on settings 2 and 3.

    Lay out the strips of pasta and cover with a piece of cling film to prevent it from drying out.


    Pick through the cab meat quite well, looking for bits of shell and cartilage.
    Mix together the ricotta, sweetcorn and crab, season with salt and pepper.


    Take one pasta sheet and place 4 large teaspoons of the filling along the middle, making sure the mounds of filling are evenly spaced. Lightly brush the pasta around the filling with egg yolk. Fold the top edge of the sheet over the filling to meet the bottom edge of the sheet, then press around the filling with your fingers to seal (make sure there are no air bubbles in the pasta). Repeat with the remaining sheets of pasta and the filling.

    Cut out the tortellini, using a medium cutter to stamp out a half moon shape. Press the middle down lightly, then bring the bottom corners of the half-moon together to form a circle. Pinch the ends together to seal. Place the prepared tortellini onto a lightly floured plate until ready to cook

    Cook the tortellini, in batches, in a pan of salted boiling water for 2-3 minutes.


    Cut the red chilli's in half, remove the seeds and finely dice.
    Zest and juice the lemon and dice the chives.
    Mix all of this together in a bowl and finish with the olive oil.

    Drizzle the pasta with the lemon oil when serving.

Chef's tip

«This done with an unpasteurized crab meat is a lot nicer but will break the bank a little more .»

Your comments