Cornish Crab, Lemon & Rodda’s Cornish Clotted Cream Ravioli with Herb Butter
Experience the perfect blend of Cornish freshness with Rodda’s clotted cream ravioli. Served with herb butter, this Italian dish is a creamy delight.
Ingredients
- For the ravioli
- 300g 00 pasta flour
- 3 eggs
- For the pasta filling
- 125g Cornish white crab meat
- 125g Cornish brown crab meat
- 40g Rodda’s Cornish clotted cream
- 1 lemon (half for the juice and half for the zest)
- Salt and pepper, to taste
- For the butter sauce and garnish
- 4 tablespoons of butter
- Handful of fresh herbs (we suggest fresh sage, parsley, or thyme)
- Tools
- Pasta machine or rolling pin
- Ravioli stamp, or a standard wine glass
- Pasta cutter, or a kitchen knife
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