Ingredients
250 g fresh crab meat
1 packet of fresh pasta sheets
1 lemon (zest and juice)
50 g butter
1 garlic clove, minced
1 small onion, diced
1 tbsp chopped fresh parsley
Salt, to taste
Pepper, to taste
Grated parmesan cheese, to serve
Method
Begin by making the filling. In a bowl, mix the crab meat with lemon zest, minced garlic, diced onion, parsley, and a pinch of salt and pepper.
Lay out the fresh pasta sheets on a clean surface. Place a small spoonful of crab filling on each sheet.
Moisten the edges of the pasta with water. Fold the sheet over to create a pocket and seal tightly.
Melt butter in a pan over medium heat. Add lemon juice and a little salt.
Cook ravioli in a pot of boiling salted water for about 3-4 minutes until they float. Serve in a bowl with lemon butter sauce and top with parmesan cheese.
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