First, let's make the pasta dough. On a clean work surface, pile the 200g of flour into a mound and create a well in the centre. Crack the 2 large eggs into the well, add a pinch of fine sea salt and the optional olive oil. With a fork, gently whisk the eggs, gradually incorporating small amounts of flour from the inner rim of the well until a thick paste forms. Then, use your hands to incorporate the remaining flour and knead the dough vigorously for 8-10 minutes until it's smooth, elastic, and slightly firm. Form the dough into a ball, wrap it tightly in cling film, and let it rest at room temperature for at least 30 minutes (or up to 2 hours). This rest makes the dough pliable and a dream to roll.

While the dough rests, prepare the crab and ricotta filling. In a medium bowl, gently combine the 200g spider crab meat, 150g fresh ricotta, 2 tablespoons finely chopped tarragon, 1/4 teaspoon sea salt, and a pinch of black pepper. Notice I've omitted the lemon zest here, as we're adding it to the sauce for a brighter finish. Mix just until combined, being careful not to overmix. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.

Next, get started on your lemon-sage butter sauce. In a large skillet or wide pan, melt the 100g unsalted butter over medium heat. Add the 12-15 fresh sage leaves. Cook gently for 5-7 minutes until the butter is golden brown and nutty, and the sage leaves are crispy. Carefully remove the crispy sage leaves and set them aside for garnish. Add the samphire and cook for 2-3 minutes. Take the pan off the heat and stir in the juice of one large lemon and the zest of one small lemon. The sauce will emulsify slightly. Season with salt and pepper to taste, then keep it warm over very low heat.

Now it's time to assemble the ravioli. Lightly dust your work surface and a baking sheet with durum wheat semolina flour. Divide your rested pasta dough into 2-3 pieces. Using a pasta machine (starting at the widest setting and moving to thinner settings) or a rolling pin, roll each piece of dough into a thin sheet (around setting 6 or 7 on a pasta machine). Lay out one thin sheet of pasta. Place small dollops of the chilled crab filling (about 1-1.5 teaspoons each) onto the pasta sheet, spacing them about 4-5 cm apart. Lightly brush water around the filling mounds to help create a strong seal. Carefully lay another pasta sheet over the top, aligning the edges. Gently press down around each mound of filling, working from the center outwards to push out any trapped air pockets – this is crucial. Using a ravioli cutter, pastry wheel, or knife, cut out your ravioli. Place the finished ravioli on the semolina-dusted baking sheet, ensuring they don't touch.

Finally, cook and serve your delicious ravioli. Bring a large pot of generously salted water to a rolling boil. Carefully add the ravioli to the boiling water, making sure not to overcrowd the pot; cook in batches if necessary. Cook for 3-5 minutes, or until the pasta is al dente and floats to the surface. Using a slotted spoon or spider, gently transfer the cooked ravioli directly into the pan with the warm lemon-sage butter sauce. Toss gently to coat the ravioli in the sauce. If the sauce seems too thick, add a small splash of the pasta cooking water. Arrange the ravioli on warm plates and drizzle with extra sauce. Garnish generously with the blanched samphire and the crispy sage leaves. Optionally, grate some fresh Parmesan cheese over the top. Serve immediately and enjoy!