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Shrimp and crab ravioli

James Martin from Deck Dates
A crab and prawn filling inside fresh pasta, with a lip-smacking creamy sauce creates a luxurious supper dish from James Martin

Shrimp and crab ravioli

Method

1. To make the filling for the ravioli, blend all the ingredients together in a food processor and season to taste.

2. Roll out the pasta dough to a thickness of about 2mm and cut in half.

3. Place teaspoons of the filling mixture at even intervals across one half of the pasta dough. Dab a little water around the edges of the filling and then place the remaining pasta on top. Press gently around the filling to seal the edges and then cut into squares.

4. For the sauce, heat the butter in a saucepan and fry the shallots until softened but not browned. Add the wine and Noilly Prat. Reduce by half.

5. Add the stock and reduce by half again.

6. Add the passata and cream and cook for a few minutes. Blend and season then pass through a sieve. Add the diced tomato and keep warm.

7. Meanwhile, bring a large pan of salted water to the boil and cook the ravioli for two to three minutes until al dente. Drain and serve with the sauce. Garnish with deep-fried shredded leeks, if desired.

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Serves: 4

Prep: 1 hr
Cook: 20 min

Ingredients

For the pasta

300g crab meat
150g Prawns
0.5 tsp tarragon
0.5 tsp chervil
0.5 lemon juice
300g fresh pasta dough

For the sauce

15g Butter
2 Shallots, finely chopped
250ml dry white wine
100ml Noilly Prat vermouth
500ml fish stock
250ml passata
250ml double cream
4 Tomatoes, de-seeded and diced