Ingredients:

  • 1 ¾ cups '00' or All-Purpose Flour
  • 2 Large Eggs, room temperature
  • 1 tbsp Extra Virgin Olive Oil
  • Pinch Fine Sea Salt (for dough)
  • 7 oz Raw Shrimp, peeled, deveined, and finely minced
  • 6 oz Cooked Crab Meat, well drained and flaked
  • ½ cup Mascarpone or Full-Fat Ricotta, cold
  • 2 tbsp Fresh Chives, finely snipped
  • 1 tsp Lemon Zest (from 1 medium lemon)
  • ½ tsp Garlic Powder
  • ½ tsp Fine Sea Salt (for filling, or to taste)
  • ¼ tsp White Pepper
  • 8 tbsp (½ cup) Unsalted Butter
  • 3 tbsp Fresh Lemon Juice, freshly squeezed
  • 2 tbsp Fresh Dill, chopped
  • ¼ cup Pasta Cooking Water, reserved
  • Parmesan Cheese, finely grated (for finishing)

Instructions:

  1. Combine 1 ¾ cups flour, 2 room temperature eggs, 1 tbsp olive oil, and a pinch of salt. Mix the ingredients until a shaggy dough forms, then turn out and knead for 8–10 minutes until smooth and elastic.
  2. Wrap the dough tightly in cling film and allow it to rest at room temperature for a minimum of 30 minutes (crucial for gluten relaxation).
  3. Prepare the filling: Pulse the 7 oz raw shrimp until finely minced. Gently fold in the 6 oz flaked crab meat.
  4. In a bowl, mix the seafood with the ½ cup cold mascarpone, chives, lemon zest, garlic powder, salt, and pepper. Taste and adjust seasoning. Cover and refrigerate the filling for at least 15 minutes to firm up.
  5. Divide the dough into four pieces. Flatten and feed the first piece through the pasta machine, starting at the widest setting and gradually reducing until the pasta sheet is thin (setting 6 or 7).
  6. Lay the thin pasta sheet onto a lightly floured surface. Place small mounds (about 1 tsp) of cold filling onto one half of the sheet, spacing them approximately 1.5 inches apart.
  7. Lightly brush the edges and the area surrounding the filling with water. Fold the empty side of the pasta over the filling. Gently press out all air pockets surrounding the filling, then use a ravioli cutter to trim and seal the edges.
  8. Transfer the finished ravioli to a baking sheet dusted heavily with semolina flour. Repeat with the remaining dough and filling.
  9. Bring a large pot of salted water to a rolling boil. Gently drop the ravioli into the water (do not overcrowd). Cook for 3–4 minutes for fresh pasta.
  10. While the pasta cooks, melt the 8 tbsp butter in a pan over medium heat. Cook, swirling, until the butter browns and smells nutty (beurre noisette). Immediately remove from heat.
  11. Scoop out ¼ cup of the pasta cooking water and set aside. Drain the ravioli gently. Add the lemon juice and reserved cooking water to the brown butter, whisking to emulsify the sauce. Stir in the 2 tbsp fresh dill.
  12. Add the drained ravioli to the pan and gently toss to coat thoroughly. Serve immediately, topped with freshly grated Parmesan.