John Kirby’s Recipe: Crabmeat Ravioli with Sage Butter

Well, a guest post!  I was contacted by John, who for 25 years has developed Hampshire company, “Dovetail Workers in Wood”.  They make the most beautiful bespoke kitchens and have a new blog to showcase their work:

I was drooling, really. I would adore a kitchen like this.  John Kirby is a bit of a foodie himself (as you might imagine) and offered a guest post recipe for a mention.  My pleasure.


John Kirby’s Crabmeat Ravioli with Sage Butter:
John Kirby 1 

This is enough for a starter for 4-6 people, depending on how dainty you want to be.

For the pasta…
200 Grams 00 flour (most supermarkets sell pasta flour nowadays)
2 Free-range eggs
1/2 Teaspoon salt

For the stuffing…
100 grams Crab Meat (pre-cooked)
250 grams Ricotta Cheese
A few chopped Chives
A smidge of finely chopped Chilli
Freshly milled Black Pepper to taste an a Pinch of Salt

For the sauce…
A large knob of Butter
A handful for freshly picked Sage from the garden


Mix together the flour, eggs and the salt and kneed into a ball. Wrap in a bit of cling film and rest in the fridge for 15 mins or so.

Whilst the pasta dough is resting…mix together the all the stuffing ingredients. Taste it to check the seasoning!

Kneed the pasta dough and whack it through a pasta machine (get the kids to help wind the handle. Loads of fun!). Roll the pasta really thin and lay it out in strips on the floured work top.  Place lumps of the stuffing about the size of an acorn on one sheet and cut another sheet into 3” squares. Place a square over the lump of filling and carefully work our the air and press it down with your fingers.

Cut the pasta with a scone cutter (about 2 ½ “ diameter) and place the newly formed little beauty onto a floured plate.  You can put the off cuts back through the pasta machine to make more sheets.  Repeat until you have used up all the stuffing.

Bring a pan of salted water to the boil. Whilst it is coming up to heat, make the sage butte, chuck the butter into a small shallow pan, and get some heat under it till it bubbles. Chuck in the sage after you have shredded it into strips. Keep some little sprigs back for a fresh garnish. Take the pan off the heat after 30 seconds or so, we don’t want to over cook the sage.

Drop 3 or 4 of the raviolis into the boiling water for about 1 ½  mins, they will come up to the surface when they are ready. Lift them out of the water with a slotted spoon and slip them into the butter then onto a warm plate. Repeat for the other portions then pour the spare butter over the raviolis on the plates and garnish with the sprigs that you set aside earlier.



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