Jack Monroe's giant crab ravioli recipe

This is an unconventional way to make ravioli, but lasagne sheets are cheap and make satisfying portions – I recommend four giant ravioli each, but then I'm a bit of a greedy guts.

(Serves 3-4), £1.35 each for four people
12 lasagne sheets, 23p
1 fresh chilli, finely chopped, 10p
1 onion, finely chopped, 10p
1 tbsp oil, 20p
1 jar crab paste, 75p
Zest and juice of a lime, 30p
100g yoghurt, 9p
Small bunch of parsley, finely chopped, 10p
Clove of garlic, minced, 3p
170g crab meat, £2.49
100g mixed salad leaves, £1

Bring a pan of water to the boil and add the lasagne sheets, one at a time. Reduce to a simmer and separate with a spatula to stop them sticking (adding a little oil to the water helps). They will only need to cook for a few minutes, so keep an eye on them.

Meanwhile, saute the onion and chilli in the oil on a medium heat for a few minutes to soften, and spoon over the crab paste. Squeeze in the lime juice, season and stir. Remove from the heat and stir in the yoghurt.

Make gremolata by combining the parsley with the grated lime zest and garlic.

Remove the pasta sheets from the pan. Spoon a dollop of the crab mixture on one side of each sheet, wet the edges, fold in half and press together (reserve some of the mixture to garnish).

Spoon some fresh crab meat, crab-paste mixture and gremolata on top, and serve with the mixed leaves.