Crab and prawn ravioli – By Patricia Azzopardi


  • 500 gr of either fresh or frozen tiger prawns or a mix of prawns.
  • 250 grams of crab claws tinned or fresh.
  • A handful of fresh flat parsley
  • A handful of fresh dill
  • 2 garlic cloves
  • 6tbspoons of fresh cream
  • Fresh black pepper and salt
  • 3tspoons of smoked paprika.
  • 1 quantity pasta dough recipe was given 2 weeks ago


1. Put the herbs into a food processor and blitz until chopped, add the garlic and blitz again.

2. Then add the crab, the paprika and seasoning, blitz again.

3. Finally add the prawns and be quick to blitz. Do not over do it or the prawns will cook with the heat of the motor!

4. Slowly add the cream. the whole process shouldn't take more then 2/3 minutes.

5. Put the mixture into a container and keep in the fridge until ready to use.

6. Make the ravioli using a fluted cutter square or round as you like.

Difficulty: Medium

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