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 an 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 sprinkling of lemon-infused pangrattato (breadcrumbs) to provide fragrance and crunch.
Note: Please consume or freeze our pasta and sauces within 2 days of delivery.
METHOD
- Bring a large saucepan of water to the boil. Salt the water (around ½tbsp per litre).
- Cook the pasta in the boiling water for around 3 minutes.
- Whilst the pasta cooks, put the butter and samphire in a pan, cover with a lid and heat until steaming. Once steaming, turn off the heat.
- Lift the pasta out of the water and transfer to the butter and samphire. Toss gently to coat.
- Sprinkle over the lemon pangrattato. Serve immediately. Buon appetito!
INGREDIENTS
Allergens in BOLD & CAPITALISED:
Pasta (Durum WHEAT Semolina, WHEAT Flour “00”, EGG, Water), Filling (Pangasius (Pangasius Fillet (FISH) (Origin: Vietnam), Water, Acidity Regulator: E330, E331, Stabiliser: E451(i)), Crab Meat (CRUSTACEAN) (Origin: Indonesia), Mascarpone Cheese (Pasteurised Cow MILK, Cream (MILK), Salt, Acidity Regulator; Lactic Acid), Texturtec (Potato Flakes (Potatoes, Emulsifier: E471), Starch (Corn), Rice Cream, Vegetable Fibres (Carrot/Bamboo)), Onion, Red Chilli Pepper, Butter (MILK), White Wine (SULPHITES), Garlic, Salt, Parsley, Black Pepper), Rice Flour
Butter (MILK), Lemon Peel, Black Pepper
Breadcrumbs (WHEAT Flour, Water, Yeast, Extra Virgin Olive Oil, Salt, Ethylalcohol, WHEAT Gluten, Malted WHEAT Flour, Dehydrated Deactivated RYE Sourdough), Extra Virgin Olive Oil, Lemon Zest, Salt, Black Pepper
Samphire
ALLERGENS
In addition to the recipe-specific allergen information provided, Pasta Evangelists handles all 14 allergens prescribed in legislation. Whilst we have implemented and maintain safety practices and take all reasonable precautions to prevent cross-contamination, we cannot guarantee that our products will not contain traces of these allergens.
NUTRITION
Calories per serving: 541kcal
Following nutritional information is per 100g:
- Energy 964kJ
- Calories 232kcal
- Fat 13.2g
- Of which saturates 7.7g
- Carbohydrates 18.1g
- Of which sugars 1.3g
- Protein 9.5g
- Salt 1.9g
RECIPE CARD
Find this week's recipe cards, complete with cooking methods, in our handy Recipes Archive .
