Homemade Crab Ravioli Recipe | Tried and True Recipes (2024)

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by Kylie PerrottiPosted on February 29, 2020January 1, 2024

Homemade Crab Ravioli Recipe | Tried and True Recipes (1)

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I made homemade ravioli for the first time, and it was amazing! For my first time making it, I decided on a homemade crab ravioli recipe.

For this recipe, you can serve it with any sauce you like. You can do a light tomato sauce, but for this crab ravioli, a delicate sauce would be more fitting. Try it with a lemon butter sauce, or a parmesan butter sauce. Basically, anything with butter!

I felt like being creative, so I made a savory cranberry sauce, which was pretty interesting, to say the least. I think I would have preferred a lemon butter sauce, though!

Homemade Crab Ravioli Recipe | Tried and True Recipes (2)

This homemade crab ravioli recipe looked so beautiful once it is plated up. I served my ravioli with a savory cranberry sauce, though a simple tomato sauce or lemon butter sauce would be delicious.

For this homemade crab ravioli recipe, I recommend using good, jumbo lump crab meat and be careful not to over-mix it, since you’ll want some nice pieces of crab to bite into while you’re eating these delicious homemade ravioli!

Just look how beautiful this ravioli looked once we plated it! I garnish my ravioli with a drizzle of extra virgin olive oil, freshly cracked black pepper, and a bit of parsley.

If you made this recipe, please rate it and comment below! You can alsofollow meand share your creations by tagging me! I’d love to feature your #triedandtruerecipes creation on my feed

Homemade Crab Ravioli Recipe | Tried and True Recipes (3)

Homemade Crab Ravioli Recipe | Tried and True Recipes (4)

I made homemade ravioli for the first time and it was amazing! For my first time making it, I opted for a homemade crab ravioli.

4.06 from 118 votes

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Prep Time: 2 hours hours 10 minutes minutes

Cook Time: 20 minutes minutes

Servings: 2

Calories: 705kcal

Equipment

Ingredients

Crab ravioli filling:

  • 1 pound jumbo lump crab meat picked over for any shells
  • ½ cup ricotta cheese
  • ½ lemon, juiced
  • Crushed red pepper to taste
  • Salt and pepper to taste

Ravioli:

  • 1 egg
  • 3 egg yolks
  • ½ teaspoon salt
  • 1 cup all-purpose flour
  • 1 tablespoon olive oil

Instructions

Prepare the filling:

  • 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.

Prepare the ravioli dough:

  • 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.

Finish the dough:

  • 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.

Roll the dough:

  • Cut the dough ball into 4 equal-sized pieces.

  • Using your hands, flatten each piece into an equal-sized rectangle and dust it 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.

  • Meanwhile, roll out another piece of dough into another long piece, similar to the previous sheet. Place on a floured surface until needed.

Form the ravioli:

  • 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.

  • Cut the ravioli out using a stamp, knife, or even a round cookie cutter, and discard the leftover dough. You should not have much excess.

  • 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!

Cook or freeze the ravioli:

  • At this point, you may either cook or freeze the ravioli. If freezing the ravioli, transfer them to a floured sheet pan and place the pan in the freezer for 30 minutes. After 30 minutes, place the ravioli in a freezer bag. Transfer to the freezer for up to 3 months.Note: Frozen ravioli may require a few additional minutes of 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).

Nutrition

Calories: 705kcal | Carbohydrates: 51g | Protein: 62g | Fat: 26g | Sodium: 2575mg | Fiber: 2g | Sugar: 1g | Vitamin C: 16mg

Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!

Homemade Crab Ravioli Recipe | Tried and True Recipes (2024)

FAQs

How do you keep homemade ravioli from falling apart? ›

Don't boil. Just bring the water to barely a simmer. Ravioli cook quickly so keep a close eye on them. Sometimes I put a vegetable steamer in the bottom of the pot so I can lift all of them out of the pot gently; dumping the entire pot into a colander in the sink can also break the ravioli.

Does fresh ravioli need to be boiled before baking? ›

Refrigerated ravioli is boiled for about 3 to 5 minutes before the casserole is assembled, and it bakes in about 35 minutes. If you choose to use frozen ravioli, you can skip the boiling step, and there's no need to thaw, but it takes about an hour to bake and has to be covered with foil for about half of that time.

How to make ravioli taste better? ›

In particular, dried oregano, cayenne, garlic powder, and chili powder are all great picks for sprucing up a can of ravioli. Add a bit of seasoning to the pasta and mix it before you heat it, then taste it to establish whether it's adequate or needs more.

What sauce goes well with ravioli? ›

One of my favourites are basil pesto, Tuscan kale pesto or fiery red chilli pesto. Dried basil can be used in place of fresh basil. For a light ravioli sauce I use light/single cream. You can also successfully add heavy cream, creme fraiche or even Greek yogurt.

How do you get ravioli to stick together? ›

Press really firmly so the two layers are stuck together really well. This is key so the pasta doesn't end up too thick. Don't worry if there are pleats. An optional step is using a wooden dowel or pencil to gently roll in between the filling.

How do you firm up ravioli filling? ›

If your filling is a bit runny from softened cheese, put the bowl with ravioli filling in the refrigerator to firm up.

How do you know when homemade ravioli is done? ›

It's best to keep an eye on it at all times, and once the individual pieces of ravioli are done, remove them from the boiling pot of water with a slotted spoon. In terms of a concrete number of minutes to cook your ravioli, anywhere between 3 and 5 minutes is your best bet.

How long can homemade ravioli sit before cooking? ›

Refrigerator: Assemble the ravioli as outlined and cover it tightly. Store in the fridge for up to 2 days. Let it sit for 30 minutes prior to baking, or add 5-10 minutes to the baking time. Freezer: Assemble as outlined and cover it tightly.

Can you pan fry fresh ravioli instead of boiling? ›

Instead of boiling the cheesy filled pasta, you'll pan-fry them in a hot skillet with an abundance of tender, caramelized mushrooms. Top it all off with lots of grated Pecorino or Parmesan cheese, then toss the skillet under the broiler for a few minutes to ensure a melty and crisp top.

Why is my ravioli gummy? ›

You need a lot of water to cook pasta, which means a large pot, one that holds 5-6 quarts of water for one pound of pasta. If you do not use enough water, the pasta will become gummy because it's natural starches aren't getting diluted properly.

Do you cook meat before putting in ravioli? ›

According to my research, sourced from Emiko Davies, Pasta Grannies and Jamie Oliver, the meat is typically already cooked (i.e. from a leftover roast or braise) and bound together with egg and Parmesan cheese.

How do you get sauce to stick to ravioli? ›

Once the pasta is in the sauce, add pasta water. This is the most vital step in the process. Starchy pasta water doesn't just help thin the sauce to the right consistency; it also helps it cling to the pasta better and emulsify with the fat and cheese you're going to be adding.

What do Italians eat ravioli with? ›

Ravioli is commonly served with a broth or sauce, and is a staple of traditional Italian home cooking. The fillings of ravioli differ depending on the region. Common fillings of ravioli include ricotta, spinach, nutmeg, black pepper, and lemon rind.

What do you eat with homemade ravioli? ›

Veggies make the best side dishes for a ravioli dinner and are the easiest way to sneak in extra greens.
  1. Steamed or Pan-fried Asparagus. ...
  2. Spiced Roasted Butternut Squash. ...
  3. Roasted Vegetables. ...
  4. Charred Broccoli or Broccoli Rabe. ...
  5. Pan-fried Mushrooms. ...
  6. Steamed Spinach. ...
  7. Mixed Greens Salad. ...
  8. Panzanella.
Mar 16, 2024

Do Italians put sauce on ravioli? ›

Following old Italian traditions, till date ravioli is served with a classic tomato sauce. But to satisfy your taste buds with a variety of Italian flavours, there are many other exciting and interesting ways to serve it.

Why is my ravioli dough breaking? ›

Pasta dough that is not fully hydrated or sufficiently kneaded can break into pieces, have holes or jagged edges when it is rolled out. Further kneading or folding and rolling of the dough will be required.

Why is my ravioli dough crumbly? ›

Weigh your ingredients (including the eggs).

This will ensure the pasta dough is the correct texture, which is soft and pliable. If your eggs are too small, the dough will be dry and crumbly.

Why did my homemade pasta fall apart? ›

Tearing can be caused by your pasta dough sticking to the roller on your pasta machine. A sprinkle of cornflour should help. Pasta can also tear if you move the dough through the machine too quickly, so slowing down the process could help too.

What do you do for avoiding the pasta stick together? ›

How to Keep Pasta From Sticking
  1. Use a big pot and a lot of water.
  2. Wait until the pasta water really boils.
  3. Generously salt the pasta water.
  4. Stir your pasta often.
  5. Just say no to oil or butter.
  6. Stop as soon as your pasta is at the right texture.
  7. Don't let the pasta sit in the colander too long.
  8. Don't rinse your pasta.
Jan 24, 2024

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