Ingredients (makes 80 ravioli, depending on size)

• 2 blocks Cream cheese, softened
• 1 can Imitation crab meat
• 3 Shallots, thinly sliced
• 1 Garlic clove, minced
• 2 tsp Worcestershire sauce
• 1 tsp Soy sauce
• 900g Fresh pasta sheets (Created using the Philips Pasta & Noodle Maker)
• 100g Butter
• 4 Shallots, thinly sliced
• 3 Cups Thickened cream
• 2 Lemon rinds
• 2 Garlic cloves, minced

Method

1. Mix together the cream cheese, crab, shallots, garlic, Worchestershire sauce and soy sauce.
2. Working with one pasta sheet at a time cut into pieces 8cm wide working down the length of the sheet. Add roughly 2 tsp of the filling mixture of each piece, about halfway up, fold the piece of pasta in half and use a fork to seal the edges all the way around.
3. Once the ravioli is sealed lay on a lightly floured surface while completing the rest of the ravioli.
4. Boil water in a large stock pot.
5. While waiting for the water to boil melt butter in a large sauce pan over medium heat, use whisk to move butter to prevent burning.
6. Once the butter has melted add the shallots and cook until softened, about 5 minutes.
7. Add thickened cream and simmer for 3 minutes.
8. This is a good point to add the ravioli to your water if the water has begun boiling. The pasta should be cooked for 6-8 minutes and then removed with a slotted spoon to drain.
9. While pasta is cooking add lemon rind and garlic to sauce, reduce heat to low and simmer for 8-10 minutes until sauce thickens enough to coat the back of a spoon.
10. Remove sauce from heat and sprinkle with a dash of salt and pepper.
11. Add 6 ravioli to each bowl and spoon about 1/4 cup of the sauce over the top and enjoy.

Notes

The filling can be made up a day ahead of time to save a few minutes on the day. The ravioli can also be frozen and cooked later. Because this does make so much I like to use half as actually ravioli with the sauce recipe cut in half and turn the rest into fried ravioli, which is a great appetiser.