Ingredients

Filling

• 250g white crab meat (shredded)
• 2 garlic cloves, finely chopped
• 3 spring onions, finely chopped
• 250g ricotta
• 3 tbsp grated parmesan
• 3 tbsp dill
• generous pinch paprika
• 1/2 tsp ground ginger
• juice and zest of 1/4 lemon
• maldon salt and freshly ground black pepper

Gowgee

• 36 gowgee skins

To Serve

• 100ml extra virgin olive oil
• 1 garlic clove, crushed
• pinch dried chilli flakes
• zest and juice of 1/2 a lemon
• 2 tomatoes, seeds removed and finely diced
• 3 tbsp chopped chives

Method

1. Ravioli:Place all the filling ingredients in a bowl, and mix together with a wooden spoon or fork until all the ingredients are well combined. Season to taste.
2. Place a sheet of grease proof or a similar non stick material on a large plate or tray. Lay the gowgee's out on a clean dry work surface. Place a generous teaspoonful of the filling in the centre of each gowgee. Dampen the edges of the gowgee skins with water, fold them in half and seal around the edges by pressing with your fingers. Place the crab ravioli on the lined plate or tray (when plate/tray is full, place a second sheet of greaseproof paper on top of the ravioli and continue). Cover the ravioli with cling film and refrigerate until ready to cook (can be prepared several hours in advance).
3. To Cook: Bring a large saucepan of salted water to the boil. Reduce to a strong simmer and place 6-10 ravioli in the saucepan and cook for 1-2 minutes until the ravioli rises to the top. Remove the ravioli with a slotted spoon and place into warmed serving bowls, continue the process until all the ravioli is cooked. Keep warm until ready to serve.
4. To Serve:Heat the olive oil in a pan over a moderate high heat. Stir in the garlic and chilli flakes with a wooden spoon, and cook for 30 seconds. Remove from the heat, mix in the lemon zest and juice, and pour over the ravioli servings. Garnish with diced tomatoes and chives. Serve.