Crab ravioli & crab shell butter

Crab ravioli recipe banner taste explorer

Crab anolini (ravioli) with crab shell butter

  • People
    For 4
  • Preparation Time
    1 hour 30 minutes
  • Winery Pairing
    Grand Cordon


Ravioli Dough
  • 160g flour
  • 90g beaten egg (type ’00’)
  • 175g mascarpone cheese
  • 1 crab
  • Salt & pepper
Saffron Oil
  • 10cl grapeseed oil
  • 2 sachets saffron
  • 1 teaspoonful mild chili powder
Crab-Shell Butter
  • 200g butter


Step 1. Crab

Plunge the crab into 2L of salted boiling water and cook for 40 min. Leave to cool.

Step 2. Ravioli Dough

  1. Mix together the ingredients and hand-knead for 10 min; the dough should be smooth.
  2. Form a ball with the dough and leave to stand in a covered bowl at room temperature for 1h.

Step 3. Filling

Shell the crab and mix together all the ingredients for the filling, then put into a piping bag.

Step 4. Crab-Shell Butter

Melt the butter in a saucepan and add the crab shell. Heat and leave to bubble for 10 min, then filter.

Step 5. Saffron Oil

Put the mild chilli powder, saffron and olive oil in a saucepan. Warm up on a low heat for 10 min and leave to cool.

Step 6. Folding

  1. Roll out the dough on a floured work surface to a thickness of 2mm. Cut out circles 7cm in diameter.
  2. Put a little filling in the center of the dough and fold over into a half-moon shape.
  3. Cut the edges with a round pastry cutter.
  4. Cook the ravioli in salted boiling water for 6 min, then strain and put them on a plate.
  5. Bubble up the butter again and pour it over the ravioli. Finish off with the saffron oil.
Crab ravioli recipe portrait taste explorer

Mumm Grand Cordon

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