Crab & Crayfish Ravioli With Chilli & Avocado Dressing - Dell'Ugo Recipe No 3

The big kids have gone away skiing for half term with their dad and step mum so I decided to splash out and make a special lunch of myself and the OH.  I picked up a couple of packets of Dell'Ugo Crab & Crayfish Ravioli.  At almost £5 a packet it's almost cheaper to go to an Italian restaurant! They are really nice though and I am enjoying working my way through the recipe cards on the inside of the packets. I've already made the Goats Cheese & Beetroot Fioreli with Spinach & Chive Pesto and a couple of others that I've yet to blog about.

I chose to make recipe no.3 "Crab & Crayfish Ravioli With Chilli & Avocado Dressing". I could never make this as a family meal for several reasons:

1. My family have big appetites and would require a whole pack each - expensive!

2. My daughter hates avocado

3. My daughter doesn't like tomatoes

4. My daughter cannot eat chilli

And since my daughter is not here... this won't be the only spicy food we'll be enjoying this week!

I LOVE avocados and seeing this recipe reminded me of a favourite stir fry I used to make more than 10 years ago when I first moved to Surrey and lived with Ma (great-grandma - but not mine!). It was ripped from a magazine and had prawns and fried avocados with tagliatelle. That was the first time I came across cooked avocado and it's delicious! This Dell-Ugo recipe doesn't actually instruct you to fry the avocado but I wanted to, because I really like it. As you fry it, it starts to disintegrate just a little bit and adds a creaminess to the dish. You can't use a really overly ripe avocado but if you have an avocado that's a bit hard, it's ideal for stir frying. 

As you can already guess, I did modify the recipe a little to suit my own tastes (and stomach size). The original recipe is in the image below.

My modifcation is to serve two people but I have doubled up the ingredients because we eat a packet each as half a pack isn't quite enough. As mentioned above, I stir fried the avocado a bit too and I used a lot more that the recipe called for because in this house, partially used avocados just end up the fridge, go brown, are left uneaten and then thrown out. And my dressing for the pasta was warm.

Crab & Crayfish Ravioli With Warm Chilli & Avocado Dressing
Serves 2 hungry people

Ingredients:
2 packets Dell'Ugo Crab & Crayfish Ravioli
1/2 red chilli deseeded anf finely chopped
10 cherry tomatoes cut into halves
Juice of 1 lime
6 tablespoons olive oil
2 tablespoons chopped coriander
1 avocado peeled and cut into chunks

Method:
Get going a large pan of boiling water.
In a frying pan, gently heat up the oil and then add the lime juice, chillies, tomatoes and avocado. Stir fry for a couple of minutes. Add the chopped coriander.
Cook the ravioli as per instructions. Drain and return to the pan.
Pour over your hot dressing of avocados, chillies, lime and tomatoes and very gently toss the pasta to coat (I use salad servers to help prevent the ravioli breaking open).
Serve immediately.

Verdict:

Delicious! Quick, easy and colourful. I love the crab and crayfish ravioli and the lime, chillies, tomatoes and avocado complement the seafood filling beautifully. I'll definitely be using this recipe again - perfect as a romantic dinner for two!