Crab Tortellini | Easy Pasta Recipe
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 1 red chilli, deseeded and finely chopped
- 1 tablespoon chopped tarragon, plus extra leaves to serve
- Grated zest and juice of 1 unwaxed lemon
- 250g fresh or tinned white crabmeat, drained if tinned
- 1 quantity Fresh Pasta Dough
- 50g unsalted butter, cubed
- Sea salt and freshly ground black pepper
- A plain pastry cutter, 5 cm diameter
- #Make these very small shapes in batches, rolling out one sheet of dough at a time, so that the pasta doesn’t dry out as you are working. Come on now let’s all eat crab tortellini recipe together.# Heat the oil in a small frying pan, add the shallot, garlic and chilli and cook for 4-5 minutes until softened and golden. Remove from the heat and stir in the tarragon, half the lemon zest, the crabmeat, salt and pepper.
- Divide the pasta dough into 6 and roll out 1 piece . Put the sheet of rolled dough onto a lightly floured surface and, using the pastry cutter, stamp out 10-12 rounds. Put a small teaspoon of the mixture in the centre of each circle, brush water lightly round the edge of the circle and fold over to enclose the filling. Seal, excluding as much air as possible. Bring the two tips together and pinch firmly to seal them. Working in batches, repeat with the remaining pasta dough and filling mixture.
- Bring a large saucepan of salted water to the boil. Add the tortellini and cook for 3-4 minutes until they rise to the surface and are cooked through.
- Meanwhile, put the remaining lemon zest and juice into a small saucepan over low heat. Add the butter, 1 or 2 cubes at a time, stirring with a whisk until smooth and foaming. Carefully drain the tortellini, return them to the warm pan and add the lemon butter. Stir briefly, then divide between 4 bowls or plates. Top with a few tarragon leaves and plenty of pepper, then serve. #Note# If you are not cooking the tortellini immediately, arrange in a single layer on a tray lined with greaseproof paper, cover with another sheet of greaseproof paper and chill for up to 2 hours.