Make the pasta dough by mixing the flour, eggs and salt together. Add a splash of water or a pinch of flour if needed and then rest for about one hour.

For the filling, sprinkle salt over the apple and cucumber with salt and set aside for half an hour. Then squeeze out the excess liquid.

For the dressing, heat the apple juice in a pan and reduce it down to a light syrup. Whisk in the rapeseed oil, nigella seeds and lemon juice to taste – set aside.

Mix together the crab, lemon zest, chives, apple and cucumber. Season well and set aside in the fridge.

Roll the pasta through a pasta machine using each grade from 5 to 1. Cut out 56 discs of pasta with a square cutter (I use a 6.5cm one).

Place a small pile of the crab filling in the middle of 28 discs.

Brush the edge of each filled disc with water and place the other 28 discs on top to form the lids. Press down and then use a fork to crimp the sides together.

Put two pans of salted water on the heat and bring to the boil.

Heat a dry frying pan and brush the spring onions with a little oil and season with salt. Add to the pan to colour and steam until slightly coloured.

Add the ravioli to the pans and boil for 2-3 minutes until cooked through.

Remove from the water and drain. Add to a bowl, season with salt, place the spring onions on top and pour over the dressing.