Potato and crab ravioli with lemon butter
Ingredients for 4 people
For the pasta:
200 g of durum wheat flour
For the filling:
250 g of crab meat
200 g of potatoes
Extra virgin olive oil
For the sauce:
50 g of butter
Make a well with the flour and pour the eggs (beaten with a little salt) into the center. Knead the ingredients together until you obtain a smooth, homogenous dough. Then form a ball and cover it with cling film; leave it to rest for about 30 minutes.
Boil the potatoes for 30-40 minutes, depending on their size. When they are cooked, peel them and mash them with a ricer.
Slice the shallot finely and sauté it in a frying pan with a drizzle of oil. When it has turned pale, add the crab meat and sauté for a few minutes, adding salt if necessary.
Put the mashed potatoes and the sautéed crab meat in a bowl, add pepper and mix well.
Once the dough has rested, roll it out using a pasta machine or a rolling pin. Lay the sheets of pasta on a floured pastry board. Distribute the filling on two strips of pasta, forming little heaps about 4-5 cm from each other. Cover with the remaining pasta, press around the filling with your fingers to remove any pockets of air; seal the edges of the ravioli well and make them even using a small dough cutter.
Cook the ravioli in abundant salted water for 2-3 minutes, when they will rise to the surface.
Melt the butter in a frying pan. When it starts to sizzle add two tablespoons of lemon juice, the zest of the lemon and the ravioli. Toss together for a few moments.
Serve the ravioli, garnished with thyme leaves to taste.