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? ›

If the water is at a rolling boil, no matter how well they are made might have a tendency to split or open up. My second tip is to bring the water to a boil and reduce to a simmer, where the ravioli will thoroughly cook, but gently enough that it won't tear or split the pasta.

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.

Why does my homemade ravioli break? ›

The more vigorously you stir the delicate pasta the easier it will break. This is especially true with homemade fresh pasta that isn't previously frozen. That fresh pasta dough is super delicate, and so delicious too! Another reason that ravioli pasta breaks is overcooking them.

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? ›

Your filling should not be runny, it should be pretty firm, which is why it's important to make sure spinach has no liquid from step 1. 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 to let homemade ravioli dry? ›

You can rotate them and flip them over every once and a while to make sure the bottoms are drying too. The time it takes will entirely depend on your environment, mine usually take around 45 minutes. You'll notice they feel rubbery and look like the kind of texture store bought ravioli are. That's what you want!

Can you pan fry fresh ravioli instead of boiling? ›

Fresh pasta does need to be cooked, but you can skip the step of boiling your ravioli (and gnocchi), and cook it in a skillet instead. Pan-fried ravioli (and gnocchi) have a crispy crust, a warm gooey center, and they take on sauce beautifully.

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.

Why is my ravioli floating immediately? ›

Stuffed pasta will float during boiling due to the air inside them expanding.

How to prevent ravioli from exploding? ›

Press around each mound to seal, then press outward toward edges, pushing out any air pockets. The most important part of this step is getting the air out of the ravioli when you seal it, otherwise it might burst in the water or cook unevenly.

Should you salt the water when boiling ravioli? ›

Water need to be salty, Italians refer to water as “Salty as the Sea, Salty water and cooking time are the secret for a perfect al dente RAavioli Dish. Salting water will ensure that the whole pasta dish taste good.

How to cook ravioli without them breaking? ›

To prevent ravioli from breaking while boiling, you should handle them gently and follow these tips: avoid overcrowding the pot, use a gentle boil instead of a rolling boil, and take them out of the water as soon as they are cooked al dente.

Why is my ravioli dough crumbly? ›

Making Pasta

If the water amount is correct, the dough should stick together when pressed between fingers. If it is too dry and crumbly, add more water, 1 Tbsp at a time.

Why did my homemade pasta fall apart? ›

In order for your pasta to keep its shape, you'll need to knead it — and knead it a lot. Giada De Laurentiis' pasta recipe requires close to eight minutes of kneading to ensure that the gluten is well-developed and sturdy. Failing to knead out your pasta dough may lead to your pasta crumbling when it hits the water.

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