RECIPE

This is a delicate and elegant pasta dish – homemade crab ravioli in a silky saffron, fennel and chilli sauce. Created by Ed Cudlipp, also known as ‘Cud Cooks’, this dish is a restaurant-level plate you can recreate at home with a few quality ingredients and some patience.
It’s ideal for dinner parties or date nights – refined but comforting, and bursting with flavour.
The pasta is made from scratch using the classic egg and flour method, then filled with a light and zesty mixture of white crab meat, ricotta, lemon zest and dill. Once cooked, the ravioli are finished in a saffron beurre blanc-inspired sauce, made with reduced white wine, diced shallots, fresh red chilli, shaved fennel and cold butter, whisked into a rich, glossy emulsion. The result is a sauce that’s spicy, aromatic, and just the right amount of indulgent.
Ed prepares the butter sauce in our Campden Saucepan, which allows for perfect control and a smooth finish.
Ed uses our Professional kitchen knives to finely dice shallots and chillies, and for precision-slicing the fennel, making this elegant plate as enjoyable to prep as it is to eat.

INGREDIENTS (Serves 4):

METHOD:

1. Tip the flour on to a work surface, make a well in the centre and crack in the eggs.

2. Use a fork to slowly incorporate the flour into the eggs. Once combined, knead for 8-10 minutes until smooth and elastic.

3. Wrap in cling film and rest for 30 minutes.

1. In a bowl, mix the white crab meat, ricotta, lemon zest, chopped dill, salt and pepper. Stir gently to combine. Chill while you roll the pasta.

1. Roll out the dough into thin sheets using a pasta machine. Cut into even-sized rectangles
2. Place small mounds of filling on one sheet, cover with another sheet, and press around the filling to seal. Use a ravioli cutter or knife to trim neatly.
3. Place the finished ravioli on a floured tray. Cover until ready to cook.

1. In a Campden Saucepan, add shallots, chillies, fennel, saffron and white wine. Bring to a gentle boil and reduce by half.
2. Lower the heat and whisk in the cold butter, cube by cube, until the sauce emulsifies and thickens. Season to taste and keep warm.

1. Boil the ravioli in salted water for 2–3 minutes or until just cooked.
2. Plate the ravioli and spoon over the hot saffron butter sauce. Garnish with fresh dill and serve immediately.