Press the air out from the center of the raviolis to minimize waste.
I helped Avi make Ravioli Granchio. I used to lay out a sheet of pasta, spoon the filling on top, brush it with egg, lay out another pasta sheet on top, and cut out the pieces. At the River Café I learned to spray the pasta sheet with water and fold it over the filling, making sure to press the air out from the center out, thus minimizing waste.
2 large live male crabs (about 4.5 – 6.5 lb)
3 fresh red chillies, seeded and finely chopped
3 handfuls flat-leaf parsley, finely chopped
Juice of 4 lemons
1 garlic clove, peeled and ground to a paste with a little salt
6 tbsp breadcrumbs
Sea salt and freshly ground black pepper
Extra virgin olive oil
1.Get the fishmonger to kill the crabs for you. In a saucepan large enough to hold both, bring enough water to the boil to cover the crabs. Boil gently for 20 minutes, then remove from the water and leave to cool.
2. Remove the claws and legs. Break the bodies and open carefully. Remove the brown meat from inside the shell and transfer along with any juices to a bowl. Remove the white meat from the claws and legs and add to the brown meat in the bowl. Mix together.
3. Add the chilies and most of the chopped parsley, the lemon juice, breadcrumbs, and crushed garlic to the crab mixture. Stir in the olive oil. This sauce should be quite wet.
4. Spray the pasta sheet with water and fold it over the filling, making sure to press the air out from the center out, thus minimizing waste.