Ricotta & crab ravioli with tomato sugo
This crab ravioli is a homage to Nonna Filomena’s ricotta ravioli – pillowy soft and delightful with a very simple, summery tomato sugo. The sweetness of the crab nestled in the creamy ricotta with a hint of lemon zest is quite sublime. To simplify this recipe you can buy fresh pasta instead of making
SERVES 6
FILLING
400g ricotta (see Notes)
300g cooked spanner crab meat zest of 1 lemon
handful of flat-leaf parsley, leaves picked and finely chopped salt flakes and freshly ground black pepper
2 eggs, beaten
PASTA
400g flour, plus extra for dusting
4 eggs
1 tablespoon extra-virgin olive oil salt flakes
TOMATO SUGO
2 tablespoons extra-virgin olive oil
3 garlic cloves, finely chopped
2–3 × 250g tubs cherry tomatoes salt flakes and freshly ground black pepper
Uncooked ravioli can be covered and stored in the
