Fresh Crab Tortellini with Parsley & Lemon

Serves: 2 

Prep time: 30 minutes (+ 30 minutes chilling)

Cooking time: 5 minutes  

Ingredients:

for the pasta:

200g flour 

2 eggs, lightly whisked

for the filling & sauce:

1 fresh dressed crab (both white and brown meat)

1/2 tsp cayenne pepper (optional)

2 handfuls flat-leaf parsley, finely chopped 

1 lemon, zested and juiced 

1 extra lemon to serve 

40g butter

1 x 70mm circular cookie cutter / glass 

Method:

• Place the flour in a large mixing bowl and make a small empty 'well' in the centre of the bowl. Pour the whisked eggs into the 'well' and slowly combine into flour using a fork in round motions. Gradually combining the flour into the egg, until fully combined and a firm dough starts to form. 

• Empty the dough onto a well-floured surface and knead for a minute or so using the palm of your hand; until firm and smooth. Wrap the dough in cling film and refrigerate for approx. 30 minutes. 

• Meanwhile, prepare the filling by mashing together the crab in a medium sized bowl. Add a handful of chopped parsley, lemon zest and half the lemon juice  and mix together thoroughly using a fork. Season with salt and pepper to taste. 

• Once chilled, remove the dough from the fridge and empty onto a well-floured work surface. Cut the ball of dough into 4 equal-sized quarters, and one quarter at a time using a rolling pin roll out each piece of dough into a rectangle about 2mm thick. The thinner you are able to roll the dough the better. 

• Cut out approx. 8 circles out of each piece of dough using the cookie cutter / glass and place 1 tsp of filling on top of each circle. Be careful not to overfill as the tortellini will burst when cooked. 

• Fold each circle in half into a pasty shape and seal the edges firmly using your fingertips. Then pinch together the 2 corners of the pasty shaped parcel, using a dab of water to seal. 

• Bring a large saucepan of salted water to boil. Add a dash of olive oil to prevent the tortellini sticking together. Add the tortellini to the pan and cook for approx. 3 minutes until soft and al dente. The tortellini will rise to the top of the pan once cooked. 

• Meanwhile, in a separate pan heat together remaining lemon juice, parsley and butter. Season with salt and pepper. 

•  Once the tortellini are cooked, drain them using a sieve and carefully rinse in a little boiling water to remove excess starch. Transfer to serving plates and top with the lemon and parsley butter. Serve with an extra wedge of lemon, salt and pepper - enjoy!