One of our favourites

Ingredients:

Method:

For the Ravioli, sift flour and place in a food processor. Add egg, additional yolk and oil and blend until it reaches a fine crumb consistency. Place dough on lightly floured surface and knead for 3 to 5 minutes or until smooth and springy. Wrap in cling film and let sit for 1 hour. For the filling, place live mud crab in freezer for 1 hour. Boil pot of salted water, put in frozen crab and cook for 15-18 minutes. When cooked, immerse crab in cold water and allow to cool. Remove legs and claws, and separate top and bottom of body.

Remove meat from shell and legs, and keep top half of shell and one claw for garnish. Blend crabmeat, swordfish, egg, parmesan, basil, salt and pepper in food processor. Roll out half of Ravioli dough into a thin sheet, and place this sheet on top. Pinch sides of dough together and cut around edge to form 10-centimeter-round ravioli. Place ravioli into boiling water for three minutes. For sauce, pour cream into pan on medium heat and simmer. Add lime leaves, lime juice and chervil. Reduce, then season with salt and pepper. Drain pasta and add it to sauce. To serve, place crab shell upside down on a plate and arrange claws around the body. Spoon in ravioli sauce, and garnish with mescalin lettuce.

Serves 4

(as seen in Inside Melbourne; June 25 2000)