Crab Ravioli Recipes

CRAB RAVIOLI

Steps:

• First make the pasta. Put the flour in a food processor with almost all of your egg mixture, oil and a pinch of salt. Blitz to large crumbs - they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth - don't worry if it's quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
• To make the filling, mix all of the ingredients together, season and leave in the fridge until needed.
• Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
• Put the pasta sheet on a lightly floured surface, then spoon teaspoons of the filling 4cm apart on the bottom half of the sheet. Using your fingers, pat water around each blob of filling. Fold the top half over the fillings and carefully squeeze around, making sure to remove any air pockets.
• Cut between each ravioli using a pasta cutter or sharp knife, then pinch around the edges of each ravioli to make sure it is well sealed. Keep on a lightly floured baking tray while you repeat the process with the remaining dough and filling.
• Bring a large pan of salted water to the boil. In a large, non-stick pan, melt the butter over a medium heat and cook for 2-3 mins until brown and nutty. Take off the heat and whisk in a splash of the pasta water and the lemon juice. Cook the ravioli for 2-3 mins, remove with a slotted spoon and immediately toss in the brown butter sauce. Serve topped with the lemon zest and a crack of black pepper.

CRAB RAVIOLI

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.

CRAB RAVIOLI IN CREAMY TOMATO SAUCE

Steps:

• Drain crabmeat, reserving liquid. In a small bowl, combine crabmeat, cheese, and Italian seasoning. Brush a wonton wrapper with the beaten egg. Place about 1/2 teaspoon crab mixture in the center, and fold wrapper diagonally to create a triangle. Press edges to seal. Transfer to a flour-dusted baking sheet. Repeat until all of crab filling has been used; this should make about 32 ravioli.
• Bring a large pot of salted water to boil. Meanwhile, in a large saucepan, combine milk and reserved drained crab liquid over medium-high heat. Whisk in sauce, add butter, and bring to a boil. Reduce heat and simmer, stirring frequently, for 3 minutes. Keep sauce warm over low heat while you boil the ravioli. In batches of 8, drop ravioli into boiling water. Cook for 2 minutes, or until ravioli rise to the surface. With a slotted spoon, carefully transfer ravioli to sauce. Repeat until all ravioli are cooked. Divide ravioli equally among 8 plates. Sprinkle with parsley and serve.

CRAB RAVIOLI WITH LEMON BUTTER

Steps:

• Make the filling: Mix together ricotta, crabmeat, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the red-pepper flakes.
• Make the ravioli: Lightly flour a baking sheet. Working in batches, arrange 45 wonton wrappers on a work surface; keep remaining wrappers covered with a damp paper towel. Mound 1 teaspoon crab filling in the center of each. Brush edges of wrappers with egg wash, and top each with another wrapper. Press edges to seal. Cut out circles using a 2 1/4-inch cookie cutter; transfer to baking sheet.
• Bring a large pot of salted water to a boil. Working in 2 batches, cook ravioli until they rise to the top, 2 to 3 minutes.
• Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 tablespoons butter, and heat until just bubbling and frothy. Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 tablespoons cooking liquid. Add 1 teaspoon chopped lemon peel and 1 teaspoon juice, and swirl to combine. Transfer to plates.
• Repeat with second batch of ravioli. Garnish with chervil.

OUR LOBSTER AND CRAB RAVIOLI RECIPE

Steps:

• In a large bowl, mix together the mascarpone, ricotta, and butter until smooth.
• Cover and refrigerate for 1 hour.
• Add the remaining ingredients and mix until well combined
• Then, all you need to do is follow the remaining steps in our making fresh ravioli recipe. Be sure to halve the quantity of ingredients for your pasta, as this recipe is designed for two to enjoy!
• Remove the butter from the fridge and allow it to come to room temperature on the counter.
• Roughly chop the sage leaves and add to butter (you can even leave some of the sage leaves whole if you like, there's nothing better than a mouthful of butter soaked pasta with a crispy sage leaf). Season with salt and black pepper to taste.
• Place the butter in a large pan and gently heat until the sage becomes crisp, and the mixture turns a deep golden colour.
• Once cooked, transfer the pasta to the butter. Toss gently to coat.
• Tear or grate your slices of bread, until you achieve a rustic but fine crumb. Scatter on a baking tray and gently toast in an oven. Once golden in colour and crunchy in texture, transfer the crumbs to a bowl, and toss with the zest of a fresh lemon.
• Wash your samphire thoroughly to remove any residual sand/dirt.
• Bring a pan of water to the boil, and blanch the samphire for a couple of minutes until cooked. Drain immediately and place over your ravioli, before scattering the dish with your citrusy pangrattato crumb. Serve and enjoy!

CRAB BIG RAVIOLI

Steps:

• For Crab Mousse: Finely chop the scallops and mix with the crabmeat in ice bowl. Saute in butter, and add bechamel. Hold warm.
• For Vegetables: Panfry the vegetables quickly in butter, until al dente.
• For Sauce: Reduce lobster stock by 1/2. Add lobster butter, cream, and 1 tablespoon butter.
• Assembly: In the middle of the plate place 1 ravioli pasta. Add crab mousse in the middle. Cover with other ravioli pasta and heat in a broiler. Add chopped chives and salt and pepper to the sauce and cover the ravioli. Serve with vegetables. Finish with fried lotus root and chives.

HOMEMADE CRAB RAVIOLI

Steps:

• Set a skillet over medium heat. Melt the 2 tbsp butter and saute the chopped red pepper, onion, and garlic over medium heat for about 4 minutes or until tender.
• In a small bowl, combine the crab, lemon juice, black pepper, and Old Bay seasoning, and mix in the pepper and onion mixture until well combined. Set aside (refrigerating makes it easier to scoop into mounds for the filling).
• Place the 2 cups flour in a large bowl. Make a large well in the center.
• Beat the eggs and oil together, and pour into the well in the flour. Stir the mixture until it won't pick up any more flour and forms a ball. Turn the ball out onto a floured surface and knead until smooth and elastic (about 5 minutes). Add additional flour as needed to keep the dough from sticking. If it's dry, try kneading in just a little bit of olive oil.
• Cover dough and let rest for 30 minutes.
• Divide pasta dough into quarters. Roll 1 portion to 1/16-inch thickness. Place rounded teaspoons of filling 1-inch apart over half of the pasta sheet. Fold the sheet over and press down to seal. Cut squares with a knife or pastry cutter. Repeat with the other quarters until you have used all your dough and filling.
• Bring a large pot of water, lightly salted, to a boil. Carefully add the ravioli and reduce heat to a gentle simmer. Cook until the ravioli float to the top and are tender, about 3-5 minutes. Drain the ravioli.
• For the brown butter sauce, cook the 6 tbsp of butter in a large skillet over medium heat, stirring occasionally. When the butter begins to turn a golden brown (3 minutes), turn off the heat, and let cool for about 1 minute.
• Serve the ravioli with a couple spoonfuls of brown butter and some fresh chopped parsley for garnish.

KATY'S HOMEMADE CRAB RAVIOLI

Steps:

• First, make your pasta. I make a ring of flour on my cutting board and break the eggs into the hole in the middle, then gradually fold everything together from the middle outward with a fork. When it starts to come together, add your salt and work the rest of the way through with your hands. If it's too sticky, try keeping your hands moist and don't be shy with the flour. When the ball is workable, cut into managable doughballs and work thin, with a pasta maker if you have one or if you don't (like me) just use a rolling pin. If using a rolling pin, make it as thin as possible. Use a knife or cookie cutter and cut into squares, discs, whatever shape you want (for my anniversary I made hearts that came out adorable). Pile your cutouts and layer them with flour, then store in the fridge until the filling is ready. If you have extra dough you can freeze it in a plastic bag. In a large mixing bowl mix all your stuffing ingredients. If you have home-cooked crab meat make sure your pieces are small enough not to make holes in your pasta. Put a pot of salted water on the stove to boil while you're assembling the raviolis. Spoon your filling into the pasta cutouts, using a little egg wash or water and fork to seal the edges. When you have a good-sized batch start dropping them in the pot. If you're using cooked crab meat they only need a quick dip, 3-4 minutes or so. While the raviolis are cooking and you're finishing up the assembly process, start frying your butter or oil in a sauce pan over medium high heat with some flour, just enough to give it a creamy consistency. When the color turns golden brown, add your wine and lemon juice. Boil the alcohol off, then add the shallots and parsely on medium-low heat. As your raviolis finish cooking, transfer them from the pot to the sauce pan. That's it!

HOMEMADE CRAB RAVIOLI RECIPE

Steps:

• In a bowl combine the crab, ricotta, lemon juice, salt, pepper, and crushed red pepper and mix gently to combine. Do not over mix. Transfer to the refrigerator until ready to use.
• In a food processor, combine the egg, egg yolks, salt, and olive oil and pulse until creamy and combined. Add half the flour and pulse to combine. Add the remaining flour and continue pulsing until combined.
• If the dough seems too dry, add a few splashes of water. The dough should be sticky but still hold together.
• Pour the dough onto a floured surface and knead until you form the dough into a smooth, elastic ball, about 7-8 minutes total. Wrap with plastic wrap and transfer to the refrigerator for 30-40 minutes to chill.
• Cut the dough ball into 4 equal-sized pieces.
• Using your hands, flatten each piece into an equal sized rectangle and dust with flour.
• Run the first piece through a pasta machine on the widest setting (0). Dust liberally with more flour on both sides and fold the dough in half and run through the pasta machine on the widest setting again. Unfold and dust with flour again.
• Continue passing the dough through the machine, incrementally decreasing the width on the machine until you reach level 6 on the machine. Be sure to dust the dough between passes. The sheet of pasta should be thin but not breaking apart; you should be able to see your fingers through it.
• Once you have a very long sheet, lay it down on a floured surface. I used a ravioli stamp, but you can also use a knife.
• Meanwhile, roll out another piece of dough into another long piece, similar to the previous sheet. Place on a floured surface until needed.
• Using a tablespoon, spoon the ravioli filling equidistant apart on the sheet of dough. You want about 2" of clear space around the filling. You will likely have about 8 spoonfuls of filling across the sheet of dough.
• Carefully lay the second sheet of dough on top of the first sheet, lining it up as much as possible.
• Using your fingers, press the dough around the filling to push out any air pockets. You want the top layer of dough to adhere as tightly to the filling and the bottom layer of dough as possible.
• Using a stamp, knife, or even a round cookie cutter, cut the ravioli out and discard the leftover dough,.
• Continue on with the remaining 2 pieces of dough until you have used up all the filling. Note: If you have any leftover filling, you can add some panko to it and fry it up for delicious crab balls!
• At this point, you may either cook or freeze the ravioli. If freezing the ravioli, transfer them to a floured sheet pan and place in the freezer for 30 minutes. Transfer to a ziplock bag and then transfer to the freezer for up to 3 months. Note: Frozen ravioli may require a few additional minutes boiling.If cooking, simply bring a large pot of salted water to a boil and cook for 3-6 minutes or until the ravioli float to the top. Remove with a slotted spoon and serve with a sauce of your choice. Note: Do not dump into a colander or the ravioli will break (I learned the hard way, trust me).

DUNGENESS CRAB RAVIOLI WITH MEYER LEMON CREAM SAUCE RECIPE

Steps:

• Make The Crab Filling: Melt 1 tablespoon of the butter in a medium nonstick frying pan over medium heat. Add one third of the minced shallots and cook until just translucent; remove from the heat and let cool. Stir in the crabmeat, 1 tablespoon of the chives, all the parsley, and 1 teaspoon of the mustard; season with salt and pepper. Taste and adjust seasoning as desired. Divide the crabmeat filling into 24 equal portions.
• Fill The Wonton Ravioli: On a clean dry work surface, use a pastry brush to lightly brush 8 wonton wrappers with water. Place 1 portion (about 2 teaspoons) of the crab filling in the center of each wonton. Cover with a second wonton wrapper, press out any air pockets and seal tightly. Using a 3-inch round or fluted biscuit cutter, trim the excess dough. Transfer the ravioli in a single layer to a baking sheet lined with plastic wrap. Repeat with the remaining wrappers and filling.
• Make The Cream Sauce: Melt the remaining 2 tablespoons of butter in a medium nonstick frying pan. Add the remaining shallot and cook over medium heat, stirring, until soft. Stir in the remaining 2 tablespoons of chives and all the cream and bring to a simmer over medium-high heat. Stir in the thinly sliced garlic, remaining mustard, and lemon rind and simmer over low heat until sauce coats the back of a spoon, about 8 to 10 minutes. Remove from heat, season with salt and pepper and set aside.
• Cook The Ravioli: Bring a large pot of heavily salted water to a boil. Lower heat to medium-high then cook the ravioli in batches (about 8 to 10 at a time) in simmering water until they start to rise to the surface, about 1 to 2 minutes. Using a slotted spoon, gently remove the ravioli to a colander to drain.Add the drained ravioli to the cream and reheat, stirring gently, over low heat. As needed, add a few tablespoons of the cooking water to help the sauce coat the pasta. Serve immediately garnished with lemon zest and chives.