Crab ravioli

4.67 from 9 votes

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

Prep Time1

Cook Time3

Total Time1 3

Course: Main Course

Cuisine: Italian

Servings: generous, or 4 as appetizer

Calories: 569kcal

Author: Caroline's Cooking

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Ingredients

For the filling

6 oz crab or a little more as needed (see notes)
½ cup ricotta or a little more as needed
½ lemon zest

For the pasta dough

1 egg
1 egg yolk (or use a second whole egg and a little more flour - see notes)
½ teaspoon salt
1 cup all purpose flour plain flour, or use '00'
½ tablespoon virgin olive oil

To serve (optional)

2 tablespoon butter approx
1 tablespoon lemon juice approx ½ lemon

US Customary - Metric

Instructions

For the pasta dough

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.

For the filling

Mix together the crab, ricotta and lemon zest until well blended and chill until ready to make the ravioli.

To form 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 or 7 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.

To serve (optional)

As the ravioli are cooking, melt the butter in a skillet over medium heat until it becomes gently brown and nutty. Remove from heat. You can either mix the lemon juice in at this stage, or drizzle the butter over the top of the cooked ravioli then add a squeeze or two of lemon juice. Top with a little parmesan and serve.

Video

Notes

Note: I typically use the classic 100g of flour to 1 egg with a little olive oil for pasta dough, so this is a little more egg-yolk rich which works well, but you can also use the classic balance too. If so, you could use 2 eggs and 200g flour - you may need a little more crab filling as a result.

Nutrition