Fry onion, garlic, and ginger in olive oil for 3 minutes until softened.
Add thyme and sweetcorn and fry for 2 minutes.
Pour in stock and simmer for 5 minutes until corn is tender.
Stir in coriander and cream, then blend until smooth.
Pulse flour, one egg, and oil in a processor to form dough.
Knead the dough on a floured surface and roll into a thin circle.
Mix crab with herbs and lemon juice and place in the dough center.
Brush edges with beaten egg and fold dough to seal the filling.
Steam the ravioli for 6 minutes until the pasta is al dente.
Place the ravioli on top of the soup and serve.