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Cannelloni of Devon crab with olive oil sauce

Cannelloni of Devon crab with olive oil sauce is built on Olive Oil, Green Peppercorns In Brine, and Extra Virgin Olive Oil. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 tbsp
• 1 tsp
• 2 tbsp

Method (preview)

1. 1

   Remove the dough from the bowl and knead to form into a ball.

2. 2

   With the heel of your hand, knead it four or five times, then wrap in cling film and refrigerate for at least 30 minutes.

3. 3

   On half the sheet, spread and scatter the small basil leaves.

4. 4

   Fold the plain half over to cover them.

5. 5

   Press down gently with the palms of your hands.

6. 6

   Cook in gently simmering salted water with the olive oil for approximately 3-4 minutes.

7. 7

   Refresh in cold water, drain and place the sheets flat on a tray and cover with cling film. Reserve in the fridge.

8. 8

   Put them in a bowl, add the crab, the olive oil, the lime juice and season to taste.

9. 9

   For crab coral purée, pass the coral through a fine sieve. Add the mascarpone, whisk together, season and warm through just before serving.

10. 10

    For virgin olive oil sauce, peel, deseed and cut the tomatoes into small diamond shapes and place in a saucepan with all the other ingredients.

11. 11

    Mix gently and season to taste.

12. 12

    Warm the sauce slightly just before serving.

13. 13

    To serve, garnish each cooked rectangular sheet of pasta with the crab filling.

14. 14

    Roll tightly and reheat in a steamer for 3-4 minutes.

15. 15

    Cook the asparagus slices at the same time in the steamer.

16. 16

    In a warm plate, spoon on some crab coral purée (if using). Place on top a warm cannelloni.

17. 17

    Pour the sauce over and around then garnish with the asparagus slices and rocket leaves and serve.