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- Step 1
To make the pasta, put the flour, egg, oil and a pinch of salt into a food processor and pulse until mixture clumps together. Tip on to a work surface, bring together and knead for a few minutes until smooth. If you don’t have a food processor, put dry ingredients into a large bowl, make a well in centre, add egg and oil to well, then draw flour into wet ingredients until combined. Bring dough together with lightly floured hands and knead until smooth (it should be tacky). Wrap in clingfilm and leave to rest for 30min.
- Step 2
To make the filling, combine all the ingredients in a bowl. Cover and chill.
- Step 3
Once pasta dough has rested, take half of it (keep rest covered) and knead a few times to develop elasticity. Dust with a little flour and shape into a rough rectangle. Roll out pasta by hand (see GH Tips) or feed it through thickest setting of a pasta machine a few times, folding and turning dough after each feed to smooth edges. Continue feeding through machine, narrowing setting after each rolling – make sure to support pasta as it gets thinner to prevent ripping. Stop when dough is thin enough to see your hand through it. Lay pasta sheet on baking parchment and cover with clingfilm while you repeat process with remaining dough.
- Step 4
To shape ravioli, divide filling into six mounds, spacing evenly along length of first pasta sheet. Brush around outsides of filling with water, then carefully lay second sheet over the filling. Press around filling to seal (try to remove any air bubbles). Use a 9cm (31/2in) heart cutter to stamp out ravioli around the filling mounds. We pressed the ravioli edges with tines of a fork for a frilly effect. Place in a roasting tin lined with baking parchment.
- Step 5
To serve, bring a large pan of water to the boil. Carefully add ravioli to boiling water and simmer for 2-3min until pasta is tender. Meanwhile, heat butter and sage in a medium frying pan until butter is just starting to turn golden brown. Remove from heat, stir in lemon juice (it will splutter). Drain pasta and serve immediately drizzled with butter sauce.
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FREEZE AHEAD Complete recipe to end of step 4 (if you need to stack ravioli, layer baking parchment between them to prevent sticking). Wrap roasting tin well in clingfilm and freeze for up 1 month. Cook ravioli from frozen in a pan of boiling water for 4min and complete the recipe.
Roll pasta by hand on a lightly floured surface into two long strips, thin enough so you can see your hand through it.
To make a vegetarian filling, substitute 100g (3½oz) soft goat’s cheese for the crab.
Per Serving:
- Calories: 617
- Fibre: 1 g
- Total carbs: 20 g
- Sugars: 1 g
- Total fat: 53 g
- Saturated fat: 31 g
- Protein: 15 g
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
