- 500g/1lb 2oz 00 pasta flour
- 3 free-range eggs
- 2 free-range egg yolks
- pinch salt
- 60g/2¼oz Granny Smith apple, diced
- 60g/2¼oz cucumber, diced
- 300g/11oz white crabmeat
- 1 lemon, zest only
- 20g/¾oz chives, finely chopped
- 6 spring onions, washed and left whole with just the root trimmed off
- 1 tbsp olive oil
- sea salt
- 400ml/14fl oz cloudy apple juice
- 100ml/3½fl oz rapeseed oil
- 1 tsp nigella seeds, toasted
- lemon juice, to taste
- To make the pasta dough, bring all the ingredients together in a food processor and rest for one hour.
- To make the filling, sprinkle the apple and cucumber with salt and set aside for half an hour, then squeeze out the excess liquid.
- In a large mixing bowl mix the crab, lemon zest, chives, apple and cucumber. Season to taste and set aside in the fridge.
- For the dressing, heat the apple juice in a pan to reduce it in volume down to a light syrup. Whisk in the rapeseed oil and the toasted nigella seeds and lemon juice.
- Roll the pasta through the pasta machine until it is smooth and perfectly thin.
- Cut the sheet of pasta into 40 x 15cm/6in squares. This should give you enough space to fill and cut the ravioli out.
- With a tablespoon make a small pile of the crab filling in the middle of 20 of the squares.
- Brush around the filling with water and put another pasta square on top to form a lid. Working from one side of the square seal each parcel all around ensuring that all the air has been removed (otherwise they will burst when cooked). Use a8½cm/3½in wide round pastry cutter to measure out each ravioli, and cut around the pastry cutter with a knife. Check the edges are sealed again. You should be able to make 20 ravioli. Place them on a sheet of floured cling film laid on a baking tray. Set them aside in the fridge until ready to cook.
- Heat a dry frying pan and brush the spring onions in a little oil and season with salt. Add to the pan to colour and steam for a few minutes until slightly charred.
- To cook the ravioli, heat a pan of salted water to boiling. Add the ravioli and boil for a couple of minutes until cooked to your liking and heated through. Once cooked, remove from the water, drizzle with olive oil and season with sea salt.
- To serve, put the ravioli in the bottom of a pasta bowl and lay the charred spring onions over and dress with the apple and nigella seed dressing.