Impress your guests with this MasterChef Crab Ravioli recipe

Homemade ravioli is easier than you think. Just follow this recipe for crab meat ravioli taken from the MasterChef Cookery Course book (DK) and you'll not only impress your guests, but improve your cookery cred at the same time.

MasterChef Crab Ravioli 

Serves 4


200g (7oz) Italian “00” flour

A pinch of salt

2 eggs, beaten, plus extra beaten egg for brushing

1 tbsp olive oil, plus extra for greasing

Melted butter or olive oil for drizzling

For the filling

175g  (6oz) white crab meat

1 red onion, finely chopped

1 spring onion, finely chopped

1 red chilli, or to taste, deseeded and finely chopped

Salt and freshly ground black pepper


1. Sift the flour and  salt onto a work surface, make a well in the centre, and pour the eggs and  oil into it. Using your fingertips, draw the flour into the eggs, gradually incorporating all the flour to form a sticky dough. Knead for 10 minutes or until the dough is smooth and  elastic. Wrap in oiled cling film and leave  to rest for 30 minutes.

2. To make the filling, place all the ingredients in a bowl and mix together until  thoroughly combined. Taste to check the seasoning, adding more salt and  pepper if needed.

3. Divide the pasta dough in half and roll each piece with a pasta machine (or using a rolling pin) to a rectangular sheet about 3mm (1∕8 in) thick. Lay one sheet on the work surface; keep the other sheet covered with a tea towel to prevent it from drying out.

4. Place a few teaspoonfuls of the filling in rows of small mounds on the sheet of pasta, spacing the mounds 4cm (11∕2 in). Place the second sheet of pasta on top. Press the pasta down around the mounds with your fingertips to seal, pushing out any trapped air as you go.

5. Cut between the mounds using a pasta wheel or sharp knife to divide the stuffed pasta into squares. Place on a floured tea towel and leave to dry  for  1 hour.

6. Bring a large pan of salted water to the boil. Add the ravioli, in batches, and cook for 4–5 minutes or until they float to the surface. Remove with a slotted spoon. When they are all cooked, serve them hot, drizzled with melted butter or olive oil and sprinkled with pepper.

[Recipe taken from the Masterchef Cookery Course book, published by Dorling Kindersley]

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Keya Modessa, ACHICA Features Writer

View all posts by Keya Modessa, ACHICA Features Writer