Ingredients

Ingredients For the crab ravioli mousse

• 40g/1½oz scallops

• 1 free-range egg yolk

• 25ml/1fl oz double cream

• 40g/1½oz brown crab meat

• 1 tsp finely chopped ginger, blanched three times

• 125g/4½oz white crab meat

• cayenne pepper

• lemon juice, to taste

• salt and freshly ground black pepper

• 1 pink grapefruit, peeled, cut into segments

• 2 tbsp basil cress

For the basil oil

• 10g/¼oz fresh basil

• 100ml/3½fl oz olive oil

For the basil purée

• 500g/1lb 2oz basil leaves

• salt and freshly ground black pepper

For the pasta

• 20g/¾oz basil purée (see above)

• 20g/¾oz basil oil (see above)

• 3 free-range egg yolks

• 1 free-range egg

• 250g/9oz plain flour

• 1 tsp salt

• 2 tsp water

For the lemongrass and ginger sauce

• 75g/3oz unsalted butter

• 75g/3oz shallots

• 25g/1oz fresh ginger

• 50g/2oz fresh lemongrass

• 5g/â…›oz white peppercorns

• 5g/â…›oz coriander seeds

• 75g/3oz brown crab meat

• 250g/9oz crab carcasses (available from fishmongers)

• 250ml/9fl oz fish stock

• 300g/11oz unsalted butter

• ½ tsp salt

• pinch ground white pepper

• 1 tsp lemon juice

Description

This Pasta Recipe May Be A Little Fiddly, But The Delicate Flavours Make It Well Worth The Effort.

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