Homemade Crab Ravioli

I have to be coy with you. I truly believe dried pasta is better than fresh. I prefer the texture, the taste, and how much more flavour it can soak up. The only time you will ever catch me making fresh pasta is for ravioli, simply because it is otherwise impossible. That said, I love the slow, calming process of making pasta. A real labour of love, and when presented like this, one of the most gratifying things you can cook. It is far more delicate and dainty than my usual food, but if you ever cook this for someone, I think that is a pretty true reflection of how much you care for them.