Crabmeat Ravioli Recipe is worth a try. It’s easier than you think, and your family and friends will adore it.

Crabmeat Ravioli Ingredients:

Pasta

• 2 Eggs
• 1 Cup Sifted All Purpose Flour
• 1 tbsp Olive Oil
• 1 tsp Salt
• Semolina Flour For Dusting

Filling

• 1 Green Onion
• ¼ Chopped Medium Sized Onion or several green onions
• ¼ Diced Green Pepper
• 2 Cloves Minced Fresh Garlic
• 1 tbsp Heavy Cream
• 1 tbsp Dijon Mustard
• 1 tbsp Mayonaise
• 3 Saltine Crackers
• Lemon juice from 1/2 lemon
• ¼ Cup Chopped Fresh Italian Parsley

Crabmeat Ravioli Instructions:

Filling

• To start, heat a drizzle of olive oil in a medium-sized saucepan. Sauté green onion, 1/4 cup of chopped green pepper, 2 garlic cloves, and 1/4 cup of chopped onion until the onions are light brown and the peppers are softened. Be careful not to burn the garlic, as it can lose its flavor. 
• In a large mixing bowl, combine the sautéed vegetables with 1 tablespoon of heavy cream, 1 tablespoon of Dijon mustard, 1 tablespoon of mayonnaise, the lemon juice from 1/2 lemon, and 1/4 cup of chopped Italian parsley. Mix thoroughly. 
• Next, crush 3 saltine crackers and gently fold the cracker crumbs them into the mixture. The crackers will absorb the flavors from the other ingredients. 
• Finally, very gently fold in the 8 oz lump of crab meat, being careful to keep the lumps intact. This will result in a richer filling with a better texture, ensuring the lumps are just coated with the other ingredients.
  Set aside in the refrigerator while we make the dough

Pasta

•  Let’s begin by sifting 1 cup of all-purpose flour. Create a mound of flour, make a well in the center, and add the 2 eggs. Start by whisking the eggs with a fork or a whisk, allowing the flour to gradually mix in with the eggs. You can use a mixer with a dough hook or pasta attachment if it’s available. Once it forms a manageable dough, dust your work surface with semolina flour and start kneading the dough ball. Continue this process until the pasta dough is no longer sticky. Add more semolina to the surface as needed. 
• Next we need to let the dough rest. Wrap the pasta dough in plastic wrap and refrigerate for 30 minutes.                 
• Then, cut the piece of dough in half and roll out the top and bottom pasta sheet of your ravioli
• Next, take your rolling pin, dust it with semolina, and roll and flip the dough until it’s 2-3 mm thick. Some modern chefs use a pasta machine, and that’s fine, but I prefer the old-school method with a wooden pasta roller. You can reference the video for more details. 
• Place about a tablespoon of filling about 2 inches apart from each other. Cover with the second sheet of pasta, then pinch and cut as shown in the video. Let the ravioli air dry on a cooling rack for at least 30 minutes. Boil a large pot of salted water with a little oil. 
• Let the ravioli cook for 4-5 minutes, then serve with your favorite sauce. Enjoy! Be sure to check out my recipes for Marinara or Basil Cream Sauce that go perfectly with your newly made ravioli.

Variations:

Crbmeat ravioli has a smaller cousin called “agnolotti pasta,” which is a smaller version filled with squash, hazelnuts, ricotta, and Parmesan. Traditional fillings are made from cheeses and vegetables, and the ravioli shell can be considered the artist’s canvas.

Let’s start with the different cheeses. Ricotta is the standard, but any soft cheese can be used. Mascarpone is the sweetest version and is usually used in desserts, but it can be an alternative. Fontina can be another candidate. Besides the buttery and nutty flavor, it is also creamy.

We can also swap the vegetables around. We can try spinach, garlic, basil, red or green pepper, and we can also add a little heat with red pepper.

Let’s look at different variations of meat. This recipe uses crabmeat, which can be replaced with lobster or shrimp. Beef or chicken can also be good alternatives.

Helpful Tips:

When making homemade pasta, don’t hesitate to dust your work surface with flour regularly. If the pasta dough is too sticky, it indicates that it needs more flour. On the other hand, if the fresh pasta dough is too dry, you can simply add a bit more oil or water. Remember, if the pasta dough is too dry, it will lose its elasticity and may break during cooking.

If you have leftover filling, you can make crab cakes or crab balls. Simply place them on a baking sheet and bake at 350°F for 15 to 20 minutes until they firm up and turn golden brown.

If you are using a pasta maker gradually adjust it to the thinnest setting while running the pasta dough through the pasta machine. Make sure you have a thin sheet of pasta. Especially for the top half.

I hope you enjoy making this pasta dish as much as I have enjoyed sharing it with you. If you have any questions or concerns please send me a comment, and I will respond quickly.