Crab & Crayfish Raviolo with Samphire & Chilli Lemon Butter
Although simple, this recipe is something seriously special.
Chilli and lemon are the perfect flavour pairings for our Cromer Crab & Crayfish Raviolo.
The flavours within the pasta parcels themselves are simply divine and sometimes adding just a little butter is enough. But if you’re looking to get creative, then the flavours within this recipe really complement the Raviolo and this recipe is bound to become your new favourite.
25g softened butter
Finely grated zest 1 lemon
½ red chilli, deseeded and finely chopped
2 tbsp freshly chopped flat- leaf parsley
Salt and freshly ground black pepper
250g pack Dell’Ugo Crab & Crayfish Raviolo (Buy now)
Place the butter in a small bowl, add the lemon zest, chilli and parsley and mix well. Season with a little salt and freshly ground black pepper.
Cook the pasta according to pack instructions and drain.
Melt the butter in a frying pan, over a medium heat, stir in the samphire and cook for 1 minute. Add the drained pasta and stir to coat in the butter.