Crab Cheese Tortellini Recipes

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CRAB RAVIOLI



Crab ravioli image

These crab ravioli are delicately, but deliciously flavored little parcels. They might take a little time, but it's well worth it.

Provided by Caroline's Cooking

Categories     Main Course

Time 1h3m

Number Of Ingredients 12

6 oz crab (170g, or a little more as needed)
1/2 cup ricotta (115g, or a little more as needed)
1/2 lemon zest
1 egg
2 egg yolks
1/2 tsp salt
1 cup flour (140g)
1/2 tbsp olive oil
1/4 cup stock (120ml)
2 tbsp white wine
2 tbsp lemon juice (approx 1/2 lemon)
1/2 tbsp butter

Steps:

  • To make the pasta, put the egg, egg yolks and salt in a food processor and pulse until broken up and mixed. Add approximately half the flour and the olive oil then pulse a few times to combine. Add the rest of the flour and pulse a few more times to mix and until the dough comes together, away from the sides into a ball.
  • Remove the dough to a floured surface and knead with floured hands for about 5 minutes. It should be slightly soft but not sticky. Note it will be firmer than a typical pasta dough.
  • Wrap in plastic/cling film and allow to rest at room temperature for around 30min. At this stage, you can keep the dough in the fridge for a day or two until ready to use.
  • Mix together the crab, ricotta and lemon zest until well blended and chill until ready to make the ravioli.
  • When ready, divide the dough into 4 pieces and cover the pieces you aren't working with with a damp cloth or the cling film to save them drying out. Prepare some trays by dusting them with flour.
  • As you work with each piece, flatten it out slightly, dust with flour then put it through your pasta roller on the widest settings a few times (about 2-3 should be fine) until smooth. Dust with flour in between if at all sticky. Then move up the settings rolling once or twice at each settings until you get to the thickness you would like - I usually go to around 6 on my pasta maker. It should be very thin but not breaking up.
  • If using a ravioli mould, lay the sheet of pasta over a ravioli mould then press down the frame to make indents. Fill each with a teaspoon of filling.
  • Lightly dampen around the edges of each ravioli with a little water then roll another pasta layer to place on top, or fold over the rest of the piece you have if it is long enough, trying to avoid any air getting in each one. Press down with a rolling pin to seal then trim the excess pasta from around the side of the mould and add to a piece to use later. Carefully remove each ravioli from the mould and lay them on the floured trays.
  • If not using a mould, you can make them by laying the first piece of pasta out, dotting teaspoons of filling out evenly in lines with gaps between, dampening between then laying another layer on top. Then gently press in the areas between the filling to seal and cut.
  • Repeat with the rest of the pasta and filling. Once all the pasta has been used and you are ready to cook, place a few ravioli at a time in a shallow pan of boiling water for around 2-3 minutes until they rise up to the top, then remove with a slotted spoon and cook the rest in batches.
  • As the ravioli are cooking, put all of the sauce ingredients in a small pan and bring to a simmer. Simmer for a few minutes as the ravioli are cooking then pour over the top of the cooked ravioli. Top with a little parmesan.

Nutrition Facts : Calories 569 kcal, Carbohydrate 52 g, Protein 34 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 351 mg, Sodium 1529 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

EASY CRAB TORTELLINI



Easy Crab Tortellini image

Here's a super easy, super simple method for making stuffed pasta using wonton wrappers. If you'd rather call these crab wontons or crab dumplings (or even cheater tortellini!), go ahead. No matter what you call them, this is definitely something you want in your bag of culinary tricks. They're loaded with crab and the tortellini shape does a great job of catching and holding on to all the delicious sauce.

Provided by Chef John

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes     Tortellini Recipes

Time 1h50m

Yield 4

Number Of Ingredients 18

7 saltine crackers, finely crushed
1 large egg, beaten
2 tablespoons mascarpone cheese
½ teaspoon Dijon mustard
¼ teaspoon Worcestershire sauce
6 ounces lump crabmeat, very well drained, squeezed dry
6 ounces Dungeness crabmeat, very well drained, squeezed dry
¼ teaspoon seafood seasoning (such as Old Bay®)
salt to taste
1 pinch cayenne pepper
1 tablespoon minced jalapeno pepper
28 (3.5 inch square) wonton wrappers, or as needed
1 ½ cups creme fraiche
1 teaspoon ground paprika
2 teaspoons fresh lemon zest
salt to taste
1 tablespoon chopped fresh dill, or more to taste
1 pinch cayenne pepper

Steps:

  • Crush crackers into a bowl. Add egg, mascarpone cheese, Dijon mustard, and Worcestershire sauce; stir until combined. Let sit until crumbs have absorbed some moisture, about 5 minutes.
  • Add crab meat, seafood seasoning, salt, cayenne pepper, and jalapeno to the cracker mixture; stir until just combined. Wrap and chill in the refrigerator until flavors develop, about 1 hour.
  • Place a wonton wrapper on a work surface to resemble a diamond shape. Wet the top 2 edges with just enough water to moisten. Place 1 tablespoon crab filling right in the center and press to spread it out a bit. Pull the bottom wonton corner up and over the filling, line it up with the top corner to form a triangle, and work your way down the sides, pressing and sealing the wonton edges and pushing out any air. Press your finger right in the center of the long side to create a fold (or bend) in the triangle. Moisten the 2 "wings" and fold around the bend to seal. Repeat to form remaining tortellini.
  • Bring a pot of salted water to a boil.
  • While waiting for water to boil, place creme fraiche in a skillet over medium heat. Add paprika, lemon zest, salt, and a splash of the pasta water. Cook and stir until heated through and just starting to simmer, then turn off the heat and reserve.
  • Add tortellini to the boiling water, giving a gentle stir make sure they don't stick to the bottom. Cook for 1 minute; they may or may not float to the surface. Remove tortellini with a slotted spoon and transfer into the reserved sauce.
  • Turn heat to medium-high and cook, gently stirring and basting, until sauce is heated through and just starts to simmer. Don't overcook or the sauce will reduce too much. Turn off the heat and stir in dill. Serve immediately on warm plates and sprinkle with additional dill and cayenne.

Nutrition Facts : Calories 651.1 calories, Carbohydrate 40.6 g, Cholesterol 246.6 mg, Fat 43.9 g, Fiber 1.6 g, Protein 28.1 g, SaturatedFat 25.6 g, Sodium 765.4 mg, Sugar 3.4 g

CREAMY CROCK POT CHEESY TORTELLINI



Creamy Crock Pot Cheesy Tortellini image

This Creamy Crock Pot Cheesy Tortellini immediately made its way onto my must-make-often list. I bet it will be the same for you! Yum!

Provided by Aunt Lou

Categories     Main

Time 2h5m

Number Of Ingredients 7

19 oz refrigerated cheese tortellini
24 oz jar marinara sauce
8 oz pkg cream cheese (softened)
1/4 cup fresh Italian parsley (chopped)
2 teaspoons fresh thyme (chopped)
5 slices mozzarella
1/2 cup shredded Parmesan cheese

Steps:

  • Place your tortellini in a lightly greased 4-quart crock pot.
  • Mix together your marinara sauce, cream cheese and fresh herbs.
  • Pour your sauce mixture over your tortellini and stir all together.
  • Lay your mozzarella slices on top and sprinkle your shredded parmesan on top.
  • Cover and cook on low for 4 hours or high for 2 hours.

CRAB TORTELLINI SALAD



Crab Tortellini Salad image

Make and share this Crab Tortellini Salad recipe from Food.com.

Provided by Mercy

Categories     Lunch/Snacks

Time 2h25m

Yield 4 serving(s)

Number Of Ingredients 7

1 (19 ounce) package frozen cheese tortellini
1/2 cup mayonnaise
1/4 cup heavy cream
1 (8 ounce) package imitation crabmeat, flaked or 1 (6 ounce) can crabmeat, drained and flaked
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook the tortellini according to the package directions; drain, rinse, and drain again.
  • In a large bowl, combine the tortellini and the remaining ingredients; mix well.
  • Cover, and chill for at least 2 hours before serving.

Nutrition Facts : Calories 638, Fat 25.8, SaturatedFat 9.9, Cholesterol 95.9, Sodium 1444.6, Carbohydrate 76.8, Fiber 2.6, Sugar 3.2, Protein 25.6

CRAB TORTELLINI



Crab Tortellini image

DELICIOUS! This is a great recipe to serve when you are having guests and want to impress them. For a faster, easier recipe, you can use canned crabmeat instead of live crabs. My family thinks it is just as good and it makes it a lot easier for me!

Provided by Patricia Ford

Time 1h45m

Number Of Ingredients 24

TORTELLINI FILLING INGREDIENTS:
2 lb fresh cooked crab (or canned crabmeat)
1 Tbsp chopped basil
1 Tbsp chopped chives
1 tsp morscorpone cheese
PASTA INGREDIENTS:
1 qt all purpose flour
4 whole eggs
6 egg yolks
1 pinch of salt
1 Tbsp extra virgin olive oil
1 egg whisked
VINAIGRETTE INGREDIENTS:
1/2 c chopped tomatoes
2 Tbsp extra virgin olive oil
1 tsp champagne vinaigrette
1 lemon zested
1 Tbsp vegetable broth
Add salt and pepper to taste
FINISHING INGREDIENTS:
1 lb bok choy
2 Tbsp olive oil
salt and pepper to taste
basil

Steps:

  • 1. TORTELLINI FILLING DIRECTIONS: 1. Pick out crab meat being sure to check for and remove any shells or cartilage. 2. Squeeze extra moisture out of the crab meat. 3. Combine with chopped basil, chopped chives, and Morscorpone Cheese in a mixing bowl. 4. Season with salt and pepper and set aside in the refrigerator.
  • 2. PASTA DIRECTIONS: 1. In a food processor, add flour and salt and start the machine. 2. Slowly add the olive oil, 3. Then add the eggs one at a time. Make sure the eggs are totally mixed in. 4. Kneed on a countertop until the dough is smooth, wrap in plastic and refrigerate for one hour. 5. Using a pasta machine, roll the dough to the zero "0" setting and smooth. (If you don't have a pasta machine, just use a rolling pin and roll the dough out as thin as you can get it.) 6. Using a large circle dough cutter, cut the pasta into 2" or 2 1/2" circles. 7. Place about a teaspoon of the crab mixture in the center of the circle. 8. Brush 1/2 of the outside edge of the circle with the whisked egg. 9. Fold in half to form a half moon shape, push out any air, and then press edges together and seal with egg. 10. Next, wrap the two corners around your finger and turn. (See photo at left) 11. Press ends together to seal shape. (After you do a few, you will get much quicker with putting them together.) 12. Boil in salted water for 3 minutes. (Make sure water is boiling before adding the pasta and don't overcook.)
  • 3. VINAIGRETTE DIRECTIONS: 1. Mix all ingredients together in a mixing bowl. 2. Season with salt and pepper.
  • 4. FINISHING DIRECTIONS: 1. Shred Bok Choy and sauté with olive oil and season with salt and pepper. 2. Arrange the vinaigrette on the bottom of the plate. 3. Place some of the Bok Choy mixture on top. 4. Place tortellini on the top 5. Garnish with basil.

CRAB & CHEESE TORTELLINI



CRAB & CHEESE TORTELLINI image

Categories     Cheese     Pasta

Yield 4-6

Number Of Ingredients 23

For the Tortellini:
Dough:
2 ¼-2 ½ c. all-purpose flour
1/3 c. water
2 eggs
1 egg yolk
1 tsp. olive oil
1 tsp. salt
Filling:
½ c. ricotta cheese
½ c. crab meat (fresh or canned)
½ tbsp. fresh minced garlic
1 c. grated Romano cheese
1 egg
1 tbsp. chopped parsley
Salt & Pepper to taste
For Sauce:
2 tbsp. butter
2-3 tbsp. flour
2 c. milk (any kind, fat content does not matter)
1 ½ c. grated fresh parmesan-romano cheese
Dash salt
Dash Pepper

Steps:

  • For Pasta: 1.Combine 1 c. flour and remaining ingredients in large metal or plastic bowl. 2.Beat on low speed 2 minutes, scraping sides of bowl. 3.Using a wooden spoon, stir in enough additional flour to make dough soft 4.Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes. 5.Cover dough and let rest for ½ hour. 6.Combine all ingredients for filling in a bowl and mix well. 7.Roll dough to about 1/8 inch thickness and cut into 1 ½ inch circles. 8.Place small amount of filling (1/2-3/4 tsp.) into center of circle and fold circle in half, pressing edges. Wrap folded edge of pasta around your index finger pinching edges together. 9.To cook, place tortellinis in rapidly boiling water for 3-4 minutes. For Sauce: 1.In a small-medium saucepan, melt butter over medium heat. 2.Using a wire whisk, whisk in 2 tbsp. of flour, salt, and pepper. 3.Add milk a small amount at a time, stirring constantly, so as to not get lumps. Stir constantly over heat until sauce thickens slightly (you will see some bubbles). Add more flour if necessary until sauce thickens. 4.Remove from heat and stir in grated cheese until it melts. 5.Pour over pasta and enjoy!

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