He’s a nice chap. Helpful, knowledgable about his fish and a pretty good salesman too. I was in George’s Fish Shop last weekend to get a couple of pieces of fish. We had a chat about the blog and classic cars (as men do). Graham mentioned that he had some lovely fresh crab claws and he would let me have them at a very good price….
I am, as anybody who knows me will testify, a sucker for a bargain. “How much would I need?” I ask. “A couple of kilo should do it for six.”, he casually replies. So, I buy two kilos of the beautiful, fresh, crab claws above. Then the reality of the preparation dawned on me. The cooking was pretty straightforward. I dropped them into boiling water for 15 minutes.
Next, I let them cool down, then overnight in the fridge.
The next bit was the fun part. I got to use a vice grips and a hammer.
Eldest daughter weighed in for an hour of cracking, bashing, tearing and picking.
Once broken open, there was a lot of fiddly work to get the meat out of the shells.
We had two big bowls of beautiful fresh crab meat when we were finished. The crab claws did not seem like such a bargain at this stage.
Next, I got my filling ingredients together. Time for an ingredients shot.
We used about a third of the crab meat in this recipe. First, I steamed and chopped the spinach.
This got put into a bowl and mixed together with the other ingredients.
Next I made the pasta. That involved two eggs and 200 grammes of flour, a lot of mixing and kneading. Then the fun bit. Rolling out the pasta.
I do believe that pasta was invented by an octopus. I always have to get extra hands involved as we get to level six on the pasta machine. The next stage was to add the filling. I did this in bulk. Firstly, it made the production easy. Secondly, it made for nice pictures.
All there was left to do was wet the edges and between the filling.
Then I folded them over, pressing out any trapped air and cut them with a pizza wheel.
Please bear with me while I show you another shot of the ravioli. The little parcels are prevented from sticking together by semolina flour. It makes this so easy.
Last thing I did was boil them for a couple of minutes before pouring over some white sauce with parmesan.
It was a good thing that there were only three of us for dinner. We polished off the lot. I have never eaten ravioli that tasted better. It was light, flavoursome and very moreish.
Thanks to Graham getting his claws into me, we have two more goes at this delicious recipe. Why not give it a go?