Gordon Ramsay Crab Ravioli Recipe 

The first time I tried to make crab ravioli, I blew it. I used pre-made pasta sheets, didn’t drain the ricotta, and my filling turned to soup. Half of them burst in the water, the rest tasted like wet socks stuffed with disappointment.

That’s when I went back to Gordon Ramsay’s fundamentals—not just the ingredients, but why every step matters. His version isn’t just elegant, it’s ruthlessly efficient. The pasta is tissue-thin, the filling is cold and balanced, and the whole dish is built on restraint.

Let me show you how to do this properly. If you want light, luxurious crab ravioli with restaurant-level finesse, here’s how to make it the last version you’ll ever need.

Why This Works (And Where Most Go Wrong)

Where most home cooks blow it:

• Pasta too thick → feels heavy and undercooked
• Filling too wet → ravioli bursts or leaks
• Dough under-kneaded → tears when rolled thin
• Filling too warm → mushy texture, breaks the pasta
• Water boiling too hard → ripped ravioli

What makes Gordon’s version sing:

• He uses 00 flour—for elasticity and smoothness
• Ricotta is lightened by lemon, not drowned in it
• The crab is the hero, not hidden under spice
• Ravioli are rolled thin enough to be translucent, but hold their shape
• Finished simply—with butter, not a sauce that hides the work

Ingredients That Actually Matter

• 2 ¼ cups 00 Italian pasta flour
  → The elasticity you need to roll it paper-thin without tearing
• 4 eggs + 1 egg yolk
  → Extra yolk = richer dough with better texture
• 3½ oz crab meat
  → Use fresh or high-quality pasteurized lump crab. Don’t cheap out.
• ¾ cup ricotta
  → Must be well-drained. Wet ricotta will ruin the filling.
• Juice of ½ lemon
  → Adds brightness and cuts through the richness
• ¼ tsp salt
  → Just enough to balance. Don’t oversalt—crab is naturally briny.
• ¼ cup fresh parsley
  → Fresh only. Dried tastes flat and ruins the balance.
• 2 tbsp butter
  → For finishing. Use unsalted so you can control seasoning.

How To Make Gordon Ramsay Crab Ravioli

Make the dough:
Pile your 00 flour on a clean counter. Create a well. Crack in 4 eggs and 1 yolk. Start whisking the eggs with a fork, slowly dragging in flour from the sides. Knead for 10 minutes—no shortcuts. It should feel smooth, elastic, and tight. Wrap in cling film. Rest 1 hour at room temp.

Prepare the filling:
In a bowl, gently fold together the crab meat, ricotta (well-drained), lemon juice, salt, and parsley. Don’t overmix—just combine. Chill immediately to firm it up.

Roll out the dough:
Divide dough in half. Use a pasta roller or rolling pin to roll each half into a thin sheet—about setting 6 or 7 on most machines. You should see your hand through it.

Form the ravioli:
Lay out one sheet. Pipe or spoon 1 tsp of filling every 1 inch. Brush edges with water. Lay second sheet over. Press out air around filling, seal tight. Cut into 2×2-inch squares. Press edges again to ensure no leaks.

Cook the ravioli:
Bring a large pot of salted water to a gentle boil. Not a raging one. Cook ravioli for 2–3 minutes. They’ll float and look slightly translucent when done.

Finish and serve:
Melt butter in a pan until just foamy. Add the drained ravioli. Toss gently to coat. Plate immediately. Finish with a bit of lemon zest or cracked pepper if you want, but don’t overdo it.

What Gordon Ramsay Says About This Dish

“Less is more. You want to taste the crab, not hide it.”

→ I used to over-season the filling—bad move. Simplicity is strength here.

“The dough should be thin enough to read the menu through it.”

→ That line made me re-roll my entire batch. It was worth it.

“If you don’t knead the dough properly, it will tear when you roll it.”

→ I learned this the hard way. Ten minutes is non-negotiable.

“Use your fingers to seal the ravioli—get the air out, or it’ll explode.”

→ Ever had a ravioli blow out in boiling water? It’s because of trapped air. Press around the filling with your fingertips, not just the cutter.

What I Got Wrong (And How I Fixed It)

• Used standard AP flour. Dough tore constantly. Switched to 00—problem solved.
• Didn’t drain ricotta. Filling went watery, ravioli burst. Now I drain in cheesecloth 30 mins.
• Boiled too hard. Ravioli exploded. Now I keep it at a gentle simmer.
• Didn’t rest the dough. It wouldn’t roll thin. Now I give it at least 1 hour.
• Made pasta too thick. It overwhelmed the delicate crab. Now I roll it almost see-through.

Variations That Actually Hold Up

• Lobster instead of crab: Works beautifully. Just chop finely and keep the same base.
• Add chives or tarragon: Adds a subtle lift, but don’t go heavy-handed.
• Brown butter finish: Toast the butter until nutty before tossing. Elegant upgrade.
• Lemon zest inside the filling: Adds aroma, but don’t skip the juice.

Avoid:

• Garlic in the filling. Too strong.
• Creamy sauces. Masks the crab.
• Parmesan. It fights the crab’s sweetness.

Pro Tips That Change the Game

• Resting dough: gluten relaxes = easier to roll
• Pasta machine: Use the back of your hand to test for transparency
• Filling too wet: Add a spoon of panko to absorb moisture
• Ravioli tearing: You’re either trapping air or overstuffing
• Want better edges: Use a ravioli stamp or cutter and press with your fingers after cutting
• Make ahead: Freeze uncooked ravioli on trays, then bag—straight into boiling water from frozen

Storage + Leftover Moves

• Refrigerate: Store cooked ravioli in a single layer with a bit of olive oil for up to 2 days.
• Freeze: Lay uncooked ravioli on a tray, freeze solid, then transfer to a zip bag. Cook from frozen, add 1–2 extra minutes.
• Reheat: Pan with a little butter or olive oil, low heat, 2–3 mins. Don’t microwave.
• Next-day move: Slice and toss in a crab butter sauce with fresh herbs or make a delicate crab lasagna.

FAQs – Covering Search Intent

Q: Can I use canned crab meat?
A: Yes, but drain it thoroughly and avoid flavored or pasteurized shelf-stable ones—they’re often too mushy.

Q: Why do my ravioli keep opening up when boiling?
A: Air bubbles are the enemy. Press firmly around the filling. Also, don’t overfill.

Q: What pasta machine setting should I use?
A: Stop at setting 6 or 7 on most machines—thin enough to be delicate, thick enough to hold filling.

Q: Can I use store-bought pasta sheets?
A: Technically yes, but they’re too thick and lack elasticity. Fresh dough makes a world of difference.

Q: Can I make this without a pasta machine?
A: Yes, but it’s labor-intensive. Use a heavy rolling pin and lots of elbow grease.

Try More Recipes:

• Gordon Ramsay Crab Risotto Recipe 
• Gordon Ramsay Crab Cake Recipe
• Gordon Ramsay Crab linguine Recipe