2020 KEEN YOUNG COOK FINALIST: AMY HUDSON

Crab Ravioli with lemon butter sauce & a side of Cockle Popcorn

"I have chosen this recipe because in October I went on a school trip to Rome and I learnt how to make pasta from scratch. I wanted to use shellfish in my recipe because I live on the coast and I am so lucky to have locally sourced, fresh shellfish and seafood on our doorstep all year round."

Ingredients

For the pasta:

  • 115g of ‘oo’ plain flour

  • 1 large egg

 

Fillings: 

  • 150g white and brown crabmeat (bringing herself)

  • 100g ricotta

  • Fresh Dill

  • Fresh Tarragon

  • Large Lemon

 

Sauce: 

  • 40g unsalted butter

Cockle Popcorn:

  • 120g cockles (will bring herself)

  • 2 heaped tbsp. cornflour

  • Salt and pepper for seasoning

  • 500mls Vegetable oil for frying approx

Method

1. Make the pasta by putting the flour onto the work top and make a well to crack the egg into it. Mix up the egg inside the well and bring the flour together with the egg.  Start to knead it to make a dough until smooth. Cover with cling film and leave to rest for 30 mins in the fridge.

2. To make the filling mix all of the ingredients together, season and leave in the fridge until needed.

3. Next, prep the cockles.  Put the cornflower in a bowl, season well with salt and pepper and dredge the cockles through it. Dust off the excess flour and set aside until you are ready to cook later.

4. Go back to the pasta and cut away 1/2 of the dough and feed it through the widest setting on the machine. Repeat this process continuing to pass the dough through the machine, progressively narrowing the rollers, one notch at a time (up to number 6) until you have a smooth sheet of pasta.

5.Put the pasta sheet on a lightly floured surface and cut into strips 30cm long and 12cm wide.  Mark the pasta strips lengthways down the middle by pressing lightly with the edge of the ruler.  Mark the pasta widthways at 6cm intervals to make squares.

6. Place one heaped teaspoon of the filling inside each marked square just on the bottom half of the sheet.  Using your fingers, pat water around each blob of fillings and fold the top half of the pasta over the bottom. Carefully squeeze around, making sure to remove any air pockets.

7. Using a cutter wheel, cut between each ravioli, then pinch around the edges of each ravioli to make it well sealed. Keep on a lightly floured baking tray while you repeat the process with the remaining dough and filling.  Set aside until you are ready to cook.

8. Heat a couple of inches of vegetable oil in a wok or deep frying pan.  Use a thermometer to measure the temperature, when at 190 degrees Celsius put the prepared cockles in the pan. Cook until golden brown and crisp. Remove with a slotted spoon, drain on kitchen paper and place in the empty crab shell.

9. Fill a large pan with water and add one teaspoon of salt and bring it to the boil. Using a large slotted spoon, carefully lower the pasta into the water. Reduce the heat slightly to avoid splitting them. Cook the pasta for 3 mins. Test whether it is cooked with your finger: the pasta should be al dente.

10. To make the sauce heat a pan over a medium heat and melt the butter and heat until just bubbling and frothy. Add the lemon zest and juice and swirl to combine. 

11. Plate up, garnish and serve.

Screen Shot 2019-12-31 at 18.06.39.png
Copyright© 2020 Chemours. Teflon™ is a registered trademark of The Chemours Company FC LLC