Crab ravioli recipe | Sainsbury`s Magazine

Ingredients

• 100g white crab meat, or mixed white and brown
• 150g ricotta
• 1 lemon
• 1 x 30g pack basil, leaves picked
• a few sprigs of dill, finely chopped
• 2 tbsp butter
• ½ red chilli, diced (deseeded if you wish)
• ½ tsp fennel seeds
• 1 heaped tbsp miniature capers
• 130g 00 pasta flour, plus extra to dust
• 1 medium egg plus 2 egg yolks
• 1 tbsp olive oil
• a pasta machine