Making ravioli is immensely satisfying and it will always be tastier than anything you can buy. Wholemeal spelt flour gives the pasta a full flavour and good bite.
200g wholemeal spelt or wheat flour
2 large eggs
25ml rapeseed or olive oil
125g crab meat
A good grind of black pepper
½ lemon, zested then juiced (both kept separate)
Turkish red pepper flakes, for finishing
3 sprigs of dill, pulled into fronds, stalks finely chopped
1 Pop the flour in a food processor with the eggs and oil. Blend until it all comes together into a ball. Tip on to the table, then knead it for a few minutes. Wrap the pasta dough in clingfilm or a clean carrier bag, then rest in the fridge for half an hour.
2 Meanwhile, season the crab meat with pepper and the lemon zest.
3 Lightly flour the pasta dough and work surface. Roll the dough into a large rectangle about 1-2mm thick. Keep dusting the table with flour to make sure your pasta doesn’t stick. Cut the pasta into long, 5cm-wide strips. Place 1 tsp of crab meat every 5cm along the centre of half the pasta strips.
4 Using a pastry brush, dampen the pasta around the mounds of crab meat with a little water – be careful not to make the pasta too wet. Place a fresh strip of pasta on top of each prepared strip. Enclose the filling by pressing the pasta down around it, allowing any air to escape while closing the final edges. Cut into individual ravioli squares. If you have any off cuts, dry them in a warm part of the kitchen then use as pasta for lunch or dinner another day.
5 To cook the ravioli, bring a large pan of salted water to the boil. Add the ravioli, then boil for about 3 minutes, or until they float. Drain and put to one side.
6 In a small pan, heat the butter, lemon juice and dill stalks. When the butter starts to foam, add the ravioli and carefully turn over in the butter. Serve with red pepper flakes and sprigs of dill sprinkled over the top.