This homemade crab ravioli is a fancy but easy pasta dish! Made with fresh pasta, creamy ricotta, and sweet crab meat, it has a light and delicious flavor. The fresh lemon juice adds a little tang and melted butter on top makes it even better. Perfect for a special dinner!
Ingredients Needed:
- 2 ¼ cups 00 Italian pasta flour
- 4 eggs + 1 egg yolk
- ¼ cup fresh parsley
- 3 ½ ounces crab meat
- ¾ cups ricotta cheese
- juice from ½ lemon
- ¼ teaspoon salt
- 2 tablespoons butter
How To Make Crab Ravioli Recipe?
- Make the pasta dough: Place the flour on a clean surface and make a well in the middle. Crack the eggs and yolk into the well, then slowly mix them into the flour. Knead the dough for 10 minutes until smooth, then wrap it in plastic and let it rest at room temperature for 1 hour.
- Prepare the filling: In a bowl, mix the crab meat, ricotta cheese, lemon juice, parsley, and salt. Place in the fridge while the dough rests.
- Roll out the dough: Divide the dough into two equal pieces. Roll out each piece into thin sheets—they should be almost see-through.
- Fill and shape the ravioli: Spoon small portions of the crab filling onto one dough sheet, keeping them 1 inch apart. Place the second sheet on top and press around the filling. Cut into 2×2-inch ravioli squares using a cutter or knife.
- Cook the ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook for 3 minutes until tender.
- Serve with butter: Melt the butter and drizzle over the ravioli before serving. Enjoy!
Recipe Tips:
- Use very thin pasta sheets: The pasta should be almost see-through so the ravioli cooks evenly and doesn’t feel too thick. If it’s too thick, the texture won’t be soft and delicate.
- Seal the edges tightly: Press around the filling to remove any air bubbles before sealing the ravioli. If air is trapped inside, the ravioli may burst open while boiling.
- Chill the filling before using: Keeping the crab mixture cold makes it easier to handle and stops it from becoming too soft or watery when filling the ravioli.
- Flour the surface lightly when rolling: Too much flour can make the dough stiff and dry, while too little can make it sticky and hard to handle. Use just a little flour to prevent sticking without drying out the dough.
- Cook ravioli in gently boiling water: If the water is boiling too hard, the ravioli might break apart. A gentle boil helps them cook evenly and keeps their shape perfect.
How To Store & Reheat Leftovers?
- Refrigerate: Let the crab ravioli cool to room temperature. Place them in an airtight container and store them in the fridge for up to 2 days.
- Freeze: Arrange the uncooked ravioli on a tray and freeze for 1 hour until firm. Then, transfer them to a freezer bag and store them for up to 2 months.
- Reheat: Melt some butter in a pan over low heat. Add the ravioli and toss gently for 2-3 minutes until heated through.
Nutrition Facts:
- Calories: 1893 kcal
- Total Fat: 67.2g
- Saturated Fat: 36.1g
- Cholesterol: 892mg
- Sodium: 1,558mg
- Potassium: 626mg
- Total Carbohydrate: 225.2g
- Dietary Fiber: 8.9g
- Sugars: 2.8g
- Protein: 90.3g
Try More Gordon Ramsay Recipes:
Gordon Ramsay Crab Ravioli Recipe
Description
This homemade crab ravioli is a fancy but easy pasta dish! Made with fresh pasta, creamy ricotta, and sweet crab meat, it has a light and delicious flavor. The fresh lemon juice adds a little tang and melted butter on top makes it even better. Perfect for a special dinner!
Ingredients
Instructions
- Make the pasta dough: Place the flour on a clean surface and make a well in the middle. Crack the eggs and yolk into the well, then slowly mix them into the flour. Knead the dough for 10 minutes until smooth, then wrap it in plastic and let it rest at room temperature for 1 hour.
- Prepare the filling: In a bowl, mix the crab meat, ricotta cheese, lemon juice, parsley, and salt. Place in the fridge while the dough rests.
- Roll out the dough: Divide the dough into two equal pieces. Roll out each piece into thin sheets—they should be almost see-through.
- Fill and shape the ravioli: Spoon small portions of the crab filling onto one dough sheet, keeping them 1 inch apart. Place the second sheet on top and press around the filling. Cut into 2×2-inch ravioli squares using a cutter or knife.
- Cook the ravioli: Bring a large pot of salted water to a boil. Add the ravioli and cook for 3 minutes until tender.
- Serve with butter: Melt the butter and drizzle over the ravioli before serving. Enjoy!
Notes
- Use very thin pasta sheets: The pasta should be almost see-through so the ravioli cooks evenly and doesn’t feel too thick. If it’s too thick, the texture won’t be soft and delicate.
- Seal the edges tightly: Press around the filling to remove any air bubbles before sealing the ravioli. If air is trapped inside, the ravioli may burst open while boiling.
- Chill the filling before using: Keeping the crab mixture cold makes it easier to handle and stops it from becoming too soft or watery when filling the ravioli.
- Flour the surface lightly when rolling: Too much flour can make the dough stiff and dry, while too little can make it sticky and hard to handle. Use just a little flour to prevent sticking without drying out the dough.
- Cook ravioli in gently boiling water: If the water is boiling too hard, the ravioli might break apart. A gentle boil helps them cook evenly and keeps their shape perfect.
Gordon Ramsay Crab Ravioli Recipe