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Crab and Prawn Ravioli in Seafood Bisque

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“This is a dish I learned to make at Leith's cooking school in London. It takes a little work, but is divine. You could make the pasta dough, filling and sauce ahead of time, but I recommend cooking the pasta as soon as possible after you've made it. If you must store it for a few hours, then separate the ravioli with plastic wrap or parchment paper to keep them from sticking together.”

Ingredients Nutrition

  • For the pasta dough
  • 450 g strong 00 flour
  • 4 large eggs
  • 1 tablespoon oil
  • For the filling
  • 110 g cooked crabmeat
  • 110 g cooked prawns, still in their shells
  • 1 egg white
  • 2 teaspoons finely chopped chives
  • 2 teaspoons lemon juice
  • salt & freshly ground black pepper
  • For the sauce
  • 55 g prawn shells
  • 1 small onion, roughly chopped
  • 1 garlic clove, crushed
  • 3 tablespoons brandy
  • 2 tomatoes, chopped
  • 1 bay leaf
  • 1 tablespoon tomato puree
  • 1 star anise (optional)
  • 1 liter fish stock
  • 150 ml double cream
  • chives (to garnish)


  1. Make the pasta by mixing all the ingredients together in a food processor with the normal blade.
  2. You can also do this by mixing the flour and eggs together by hand on a wooden board, but it just takes longer and the end result is the same.
  3. Turn the dough out onto the counter.
  4. Use your hands to shape it into a ball and draw together any crumbs.
  5. Wrap in clingfilm and leave to relax in a cool place for an hour.
  6. Meanwhile, make the filling.
  7. Remove the prawns from their shells.
  8. Put the crabmeat and prawns in the food processor and whiz until smooth.
  9. Add the egg white, lemon juice salt and pepper and whiz again until just mixed.
  10. Stir in the chives, cover and set aside.
  11. Make the sauce.
  12. Heat the oil in a heavy saucepan and fry all the shells and onion until they start to brown.
  13. Add the garlic and cook for another 30 seconds.
  14. Add the brandy, tomatoes, bay leaf, tomato puree and star anise.
  15. Add the stock and simmer for 20 minutes.
  16. Strain the sauce and reduce to 150 ml by boiling rapidly.
  17. Add the cream, reduce to the consistency of single cream and season to taste.
  18. Set the sauce aside and roll out your pasta dough as thinly as possible using a pasta maker.
  19. You want a strip about 6 inches wide.
  20. Place teaspoonfuls of the filling in even rows at intervals of 1 1/2 inches over half of the pasta.
  21. Fold the other half over the mounds of filling.
  22. Press together, firmed around each mound to make sure you have squeezed out all the air.
  23. Cut between the rows, making sure the edges are sealed.
  24. You can use a fork to decorate the edges.
  25. Cook the ravioli in boiling water for 3-4 minutes until al dente.
  26. Place on the serving dish, drizzle over the sauce and decorate with the chives.

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