Those lucky enough to have travelled to Italy’s sun-kissed coastline will be familiar with the small restaurants that appear on the horizon. As one draws closer, one cannot help but marvel at how beautiful their pale blue facades look against the sun: a sort of seaside fairy tale.
But it’s the waft of fresh seafood cooking in the kitchens of these little establishments, often run by local families for generations, that is most captivating. Granchio - “crab” in Italian - is a staple in Italy’s coastal eating spots, where freshly-caught seafood is delivered by local fishermen in the morning, allowing the resident chef to prepare the catch at its freshest.
In this dish, we’ve looked to this wonderfully idyllic scene of the Italian Coast for inspiration, serving this week’s ravioli with succulent crab meat and fresh red chilli. As a fittingly summer-evoking accompaniment, we’ve created a limited edition Amalfi lemon butter to serve, which accentuates the delicate flavour of the crab, whilst the subtle chilli hit is reminiscent of the warmth of the coastal region’s sun on the nape of your neck. To finish, we garnish with a little asparagi di mare (the locals poetically refer to samphire as ‘asparagus of the sea’), adding a final flavour of the Italian Coast at its most beautiful.
Crab & Chilli Ravioli (200g):
Pasta (Durum WHEAT Semolina, WHEAT Flour “00”, EGG (24%)), Filling (Crab Meat (CRUSTACEAN) (41.8%), Pangasius (FISH), Mascarpone Cheese (Pasteurised Cow MILK, Cream (MILK), Salt, Acidity Regulator; Lactic Acid), Butter (MILK), White Wine (SULPHITES), Shallots, Potato Flakes, Garlic, Salt, Parsley, Fresh Chilli Pepper, White Pepper)
Lemon Butter (20g):
Butter (MILK), Lemon Peel, Black Pepper
Samphire (9g): Fresh Samphire