Chilli, Lemon & Crab Sauce With Spinach & Ricotta Ravioli

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Now, let's get started!

Boil a kettle

Peel and slice (don't chop!) your garlic

Peel and finely slice your shallot[s]

Wash your spinach

Heat a large, wide-based pan (preferably non-stick) with 3 tbsp [4 1/2 tbsp] [6 tbsp] olive oil over a medium heat

Once hot, add the sliced garlic and sliced shallot to the pan and cook for 2-3 min or until beginning to soften

Meanwhile, zest your lemon[s] (try to grate lightly with a micro-plane or sharp box grater and avoid grating the white pith, as this is very bitter)

Add your spinach & ricotta ravioli to a pot of boiled water and bring to the boil over a high heat

Cook the ravioli for 3-4 min or until cooked with a slight bite

Add the washed spinach and cook for a final 30 secs

Once done, drain the cooked spinach & ricotta ravioli and wilted spinach, reserving a cup of the starchy pasta water

Once the shallot and garlic have softened, add your crab meat, chilli flakes (can't handle the heat? Go easy!) and the juice of half the lemon[s] to the pan with a generous pinch of salt and pepper

Give everything a good mix up and cook for 1-2 min or until the crab is warmed through

Cut the remaining lemon into 2 wedges per person

Stir the drained spinach & ricotta ravioli and wilted spinach into the sauce and gently stir it together until the pasta is coated – this is your chilli, lemon & crab sauce with spinach & ricotta ravioli

Tip: Add a splash of starchy pasta water if your sauce is looking a little dry