Crab and Prawn Ravioli in Seafood Bisque

Recipe by Sackville


  • For the pasta dough
  • 450
    g strong 00 flour
  • 4
    large eggs
  • 1
    tablespoon oil
  • For the filling
  • 110
    g cooked crabmeat
  • 110
    g cooked prawns, still in their shells
  • 1
    egg white
  • 2
    teaspoons finely chopped chives
  • 2
    teaspoons lemon juice
  • salt & freshly ground black pepper
  • For the sauce
  • 55
    g prawn shells
  • 1
    small onion, roughly chopped
  • 1
    garlic clove, crushed
  • 3
    tablespoons brandy
  • 2
    tomatoes, chopped
  • 1
    tablespoon tomato puree
  • 1
    star anise (optional)
  • 1
    liter fish stock
  • 150
    ml double cream
  • chives (to garnish)


  • Make the pasta by mixing all the ingredients together in a food processor with the normal blade.
  • You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.
  • Turn the dough out onto the counter.
  • Use your hands to shape it into a ball and draw together any crumbs.
  • Wrap in clingfilm and leave to relax in a cool place for an hour.
  • Meanwhile, make the filling.
  • Remove the prawns from their shells.
  • Put the crabmeat and prawns in the food processor and whiz until smooth.
  • Add the egg white, lemon juice salt and pepper and whiz again until just mixed.
  • Stir in the chives, cover and set aside.
  • Make the sauce.
  • Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.
  • Add the garlic and cook for another 30 seconds.
  • Add the brandy, tomatoes, bay leaf, tomato puree and star anise.
  • Add the stock and simmer for 20 minutes.
  • Strain the sauce and reduce to 150 ml by boiling rapidly.
  • Add the cream, reduce to the consistency of single cream and season to taste.
  • Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.
  • You want a strip about 6 inches wide.
  • Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.
  • Fold the other half over the mounds of filling.
  • Press together, firmed around each mound to make sure you have squeezed out all the air.
  • Cut between the rows, making sure the edges are sealed.
  • You can use a fork to decorate the edges.
  • Cook the ravioli in boiling water for 3-4 minutes until al dente.
  • Place on the serving dish, drizzle over the sauce and decorate with the chives.