Crab-filled ravioli with lemon garlic crisps and horseradish butter

I recently received a copy of the newest issue of Donna Hay's magazine, who I first discovered through a good friend of mine. Since then, I'm always inspired by her recipes and the way in which she presents food. And as we step into a fresh and pure year, I wanted to emulate Hay's very truthful and honest presentation of food. Let this be a resolution of sorts - to cook with our ingredients in mind, and to let their natural flavours and tastes shine through. I wish all my readers the absolute best for 2012, filled with new adventures and the love and passion to share them and build memories! 

Let this be the first adventure - Crab-filled ravioli with lemon garlic crisps and horseradish butter. 

In it's freshness and purity, this is the perfect recipe to start a new year. The original recipe can be found in the 58th issue of the magazine. The one below has been slightly modified. 

To make the pasta:

*2 3/4 cups (400g) of all-purpose flour

*4 eggs

Steps:

Place the flour in a large mixing bowl, add the eggs into the centre of the flour and stir with a fork until the dough comes together. Turn out into a lightly floured surface and knead until smooth. Place the dough in a bowl and cover for 30 minutes. Set aside. 

Divide the dough into quarters and with a pasta attachment or pasta machine, pass the quartered piece on the first position and repeat on each successive setting until you reach 7. Lay the sheets of pasta on a floured surface, and cut out circles about 5-7 cm in diameter.

To make the filling:

*1 cup Crab-meat, or imitation crab-meat will also do. Diced or shredded, whichever you prefer

*1/2 cup Brie-cheese, diced into small pieces.

To make the horseradish butter:

*80 g of butter

*2 garlic cloves, crushed

*2 tbsp of parsley, chopped

*20 g fresh horseradish, peeled and grated

*1 tablespoon grated lemon rind

*salt and pepper

Lemon-garlic Crisps:

*1 tablespoon olive oil

*1 cup fresh breadcrumbs

*1 clove garlic, crushed

*1 tablespoon finely grated lemon rind

Horseradish Butter: Combine butter, 2 cloves of garlic, parsley, horseradish, lemon rind, a pinch of salt and pepper in a small bowl. Mix together and set aside.

With the pasta rounds, on one place a tablepoon of the crab-meat, followed by 1/2 tablespoon of the brie. On the other round, place a dollop of the horseradish butter mix. On the round with the crab-meat, wet your fingers and trace the outside of the pasta, and carefully combine the two rounds, folding and pressing neatly to seal the two together. Repeat until all pairs are joined. Bring a large pot of water to boil.

Lemon Garlic Crisps: In the meantime, to make the garlic and lemon crisps, heat a tablespoon of the olive oil and add the breadcrumbs and cook for 3 minutes. Add the garlic, lemon rind, salt and pepper and cook for another minute. Set aside.

Cook the ravioli for 6-8 minutes. Melt the remaining butter and drizzle over the ravioli. Top with the crips and serve with some greens. 

Enjoy!