Place the crab meat in a bowl and check for any shell. Season with lime juice, salt and pepper, then stir in the herbs. With clean and very dry hands, shape the mixture into eight balls, put on board, cover and chill while the pasta is prepared.
Roll out the pasta thinly and, using a 14cm round cutter, stamp out 8 circles. Take a pasta circle and place a ball of the crab filling onto one half. Lightly brush the edge with egg wash, then fold over the larger side to form a semi-circle.
Starting from the top of the semi-circle, press the edges to seal, making sure that there are no air bubbles around the filling. Next, press the two ends of the semi-circle together by curling the tips around your index finger to seal. Repeat with the rest of the filling and pastry circles.
Blanch the tortellini in a large pan of boiling salted water for 2 minutes then drain in a colander and immediately immerse in a bowl of ice-cold water. Drain again and place on an oiled tray in a single layer. Wrap in cling film and chill until ready to use.
To prepare the vinaigrette, bruise the lemongrass with a rolling pin or back of a large knife, then cut in half lengthways and chop finely. Place in a small saucepan with the olive oil and heat gently for about 20 seconds – do not allow colour. Remove from the hob and leave to infuse for at least 30 minutes.
Ten minutes before serving, bring a large pan of salted water to the boil. Next, strain the lemongrass oil through a fine sieve into a small frying pan. Place over a gentle heat, add the shallot and cook for 1-2 minutes until softened. Stir in the herbs and tomatoes and cook gently for about 3 minutes until the tomatoes are just softened, stirring occasionally. Remove from the heat and add lemon juice, vinegar and seasoning to taste.
Cook the tortellini in the boiling water for 1-2 minutes until al dente. Remove from the water with a slotted spoon and drain well. Divide the tomato vinaigrette between four small plates, top with two tortellini per person and serve.
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