• All purpose flour 600 g
  • Semolina 200 g
  • Eggs 4 pc
  • Egg yolks 10 pc
  • Salt 5 g


  • Ricotta Cheese 500 g
  • Parmesan Cheese 80 g
  • Baby spinach 300 g
  • Rocket leaves 300 g
  • Crab Meat 400 g


  1. Pasta:

    • Pile flour and semolina in a fountain, pour eggs and yolks in the middle and start working the dough until you achieve a smooth surface.
    • Add a splash of water if pasta dough is too dry. Form a ball-shaped dough. Cover in cling film and rest in the chiller for about 1 hour.
  2. Filling:

    • Strain the ricotta cheese in a fine colander.
    • Blanch spinach and rocket for 10 seconds in boiling water then cool them down in ice water and squeeze very well. Then combine all the ingredients (crab meat, ricotta, parmesan, egg) together. Rest in the fridge.
  3. Sauce:

    • Cook down the shells with the mirepoix until the onion is translucent.
    • Add the Knorr Mise en Place Red Pesto and cook it for 3 minutes. Add Knorr Tomato Pronto, cover with water and slowly simmer it for about an hour.
    • Pass through a fine chinois and reduce the liquid by half.
    • Add cream and keep reduce the sauce by half.