Prosecco's restaurant goes head to head with Salvo's in an Italian challenge on the F Word. Will this mouth watering crab ravioli starter recipe from Prosecco's help them win the challenge?
Check out more news and recipes from Gordon Ramsay's F Word
1. Mix up the cooked crab meat with the ricotta, potato cooked in fish stock, parsley and freshly grated nutmeg. Season to taste and if the mixture is still very moist and not holding its shape on a spoon add a small amount of breadcrumbs. Use a little egg to bind if necessary. Season with salt and pepper and spoon into a piping bag ready to use.
2. For the pasta, mix the sieved flours into a large bowl. In a separate bowl beat 4 eggs and combine with the sieved flour and mix together to form a dough. Take the dough onto a floured board and knead until a smooth texture is achieved, then wrap in cling film and refrigerate for 30 minutes.
3. Once the dough has rested roll it out and pass through a pasta machine - starting with the thickest setting first, working your way down to the thinnest setting to form two thin sheets of pasta. Dust the sheets with flour to stop them from sticking together.
4. Once you have two equal sheets of pasta pipe a cherry tomato size ball of the filling along one pasta strip with plenty of space between, and then lay the second sheet of pasta on top and press out all the air from around the filling to form a water tight seal that will stop the ravioli from bursting in the boiling water. Cut out 12 ravioli with a fluted pastry cutter, approximately 2”/5cm diameter, and place on a tray dusted with semolina flour.
5.Put a large pan of salted water on the hob to boil. In a separate pan warm the saffron gently and add the double cream, season with salt and pepper and allow to heat through for 3 -4 minutes. Whilst the sauce heats through place the ravioli in the large pan of boiling salted water and cook for 2-3 minutes until the pasta is cooked but still al dente.
6. Drain the cooked ravioli and serve 3 ravioli per person, spoon over the sauce and garnish with the diced tomato and a pinch of freshly chopped parsley.
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