Making the dough
Fit the Dough Tool.
Add flour into the Appliance bowl.
Make a well in the centre and add two large eggs and one egg yolk.
Knead for 2 minutes, speed 1.
Knead until the dough comes together for 2 minutes, speed 2.
(Tip: Or use the Dough Kneading preset if applicable.)
(Tip: If the dough feels sticky, add a little more flour and knead on the work surface for a few seconds.)
Wrap the dough in plastic wrap and chill in the fridge for 20 minutes.

Making the filling
Fit the Knife Blade to the Food Processor attachment.
Add crab meat, ricotta, breadcrumbs, egg yolks, Parmesan cheese, lemon zest, parsley, dill, salt and pepper into the attachment.
Mix for 15 seconds, speed 4.
Remove the attachment from the machine.
Chill in the fridge until needed.

Remove the chilled dough from the fridge and divide into two pieces.
Dust each piece with semolina and using your hands, shape into a rectangle.
Attach the Lasagne Roller attachment.
Adjust the setting to 0.
Sprinkle some flour between the rollers.
Start on speed 1.
Pass the dough through the rollers.
Fold the dough over lengthwise and pass through the rollers again.
Repeat passing the dough through the rollers, adjusting the setting down each time until you reach setting 6.
(Tip: Ensure that the pasta width is the same as the rollers.)
Remove the attachment from the machine.
Dust a work surface with fine semolina or flour.
Place the sheets of dough on the work surface.
(Tip: You need at least two sheets of pasta measuring about 50 cm each.)

When using a Ravioli Maker attachment
Dust a work surface lightly with semolina.
Attach the Ravioli Maker attachment.
Sprinkle some flour between the rollers.
Take one sheet of pasta and fold in half.
Pass the dough through the rollers, folded end first.
(Tip: Check underneath the attachment to ensure that the pasta is not caught in between the rollers.)
Separate the two ends of pasta and place each sheet over the rollers.
Fit the Filling Hopper.
Using the plastic spoon provided, add 2 spoons of the crab filling into the Hopper.
Press the mixture firmly, spreading it evenly all the way to the edges.
Slowly turn the dial anti-clockwise, add more filling if necessary, pressing the mixture down.
Place the ravioli sheet on the work surface.
Let dry for 10 minutes.
(Tip: Let dry for longer, if necessary.)
Gently separate the ravioli squares.
Repeat the process with the remaining pasta and filling.

When not using the Ravioli Maker attachment
Dust baking trays with semolina.
Cut the rolled dough into long sheets and place them on baking trays.
Dollop 1 tsp of the crab meat filling down the centre of each sheet and space them apart.
Place another sheet of pasta on top and press with your fingers around the filling.
Then press to seal the edges and sides.
Repeat the same with the remaining filling and pasta.
Cut the ravioli into strips and then into squares.

Making the sage butter
Add butter and olive oil into a medium frying pan.
Heat until melted, medium-high heat.
Then add sage leaves.
Heat until crispy and the butter starts to turn golden brown, high heat.
Remove the frying pan from the heat and set aside.

Fill a large saucepan with water and bring to the boil, then season well with salt.
Add ravioli into the saucepan.
Simmer until they float for 3 minutes.
Drain the ravioli and add to the sage butter, swirling gently until fully combined.

To serve
Serve immediately, season with freshly ground black pepper, add a squeeze of lemon juice and grated Parmesan.