Those lucky enough to have driven along Amalfi’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 Amalfitan families for generations, that is most captivating. Granchio - “crab” in Italian - is a staple in Campania’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, as it’s Campania week, we’ve looked to this wonderfully idyllic scene of the Amalfi Coast for inspiration, serving this week’s ravioli with succulent crab meat and fresh red chilli. As is appropriate in a region renowned for its exquisitely fragrant lemons, we’ve created a limited edition Amalfi lemon butter to serve, which accentuates the delicate flavour of the crab, whilst the subtle chilli hit evokes the warmth of the Amalfi 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 Amalfi 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