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Homemade Crab Ravioli Recipe_MidPage

Homemade Crab Ravioli Recipe

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.
4.07 from 44 votes
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Prep Time: 2 hours 10 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 705kcal

Equipment

  • Food processor
  • Pasta machine
  • Ravioli stamp
  • Large pot

Ingredients

Crab Ravioli Filling:

  • 1 pound jumbo lump crab meat picked over for any shells
  • ½ cup ricotta cheese
  • Juice of 1/2 a lemon
  • 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 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. I used a ravioli stamp, but you can also use a knife.
  • 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.
  • Using a stamp, knife, or even a round cookie cutter, cut the ravioli out and discard the leftover dough,.
  • 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 in the freezer for 30 minutes. Transfer to a ziplock bag and then transfer to the freezer for up to 3 months. Note: Frozen ravioli may require a few additional minutes 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
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