Crab Carrot and Black Truffle Ravioli in Tarragon Butter Sauce and Chard

Ingredients

• Ravioli Dough
• 3.5 cups Italian 00 flour or all-purpose white flour.
• 175 milliliters Warm water
• 1 tablespoon Olive oil
• 1 pinch Kosher salt
• Ravioli filling, chard and serving.
• 1.1 pounds Crab meat.
• 1.25 cups diced Shallots
• 3 Carrots gartered
• 3 tablespoons Black truffles finely gartered
• 2 crashed cloves of garlic
• 2 packets Non salted butter (400g)
• 1 pinch Kosher salt to taste
• 1 pinch White pepper to taste
• 8 Chard leaves
• 3 tablespoons Tarragon leaves roughly chopped

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