Crab Ravioli Recipe

I genuinely look forward to making this dish all week long, as it’s a perfect combination of comfort food and sophistication for my family. The vibrant, almost fiery color of the smoked paprika and roasted red pepper cream sauce makes this crab ravioli recipe feel like a restaurant meal right at home. It’s truly a celebration of flavors that elevates any family dinner. This guide takes you step-by-step through making fresh pasta dough and a showstopping sauce that’s perfect for a special family dinner or date night in.

Ingredients

• Fresh Pasta Dough: 200 g (1 ½ cups) all-purpose flour, plus extra for dusting; 50 g (⅓ cup) fine semolina flour (optional, adds texture and firmness; use extra all-purpose flour for a softer pasta); 2 large eggs (approx. 100 g total) for binding; 2 tablespoons (30 mL) water; 1 teaspoon (5 mL) olive oil; ½ teaspoon (2.5 g) fine sea salt for seasoning the dough itself.
• Crab Filling: 225 g (8 oz) lump crab meat, carefully picked over to ensure no shells remain; 120 g (½ cup) whole milk ricotta cheese for creaminess (a good substitute is full-fat Greek yogurt for a lighter filling); 1 tablespoon (15 mL) finely chopped fresh chives for mild onion flavor; 1 tablespoon (15 mL) finely chopped fresh parsley for freshness; ½ teaspoon (2.5 g) lemon zest to brighten the crab flavor; ¼ teaspoon (1.25 g) fine sea salt; ⅛ teaspoon (0.6 g) freshly ground black pepper.
• Smoked Paprika & Roasted Red Pepper Cream Sauce: 2 tablespoons (30 g) unsalted butter for building the base flavor; 1 medium shallot, finely minced (approx. 30 g) for a milder aromatic base; 2 cloves garlic, minced (approx. 6 g); 1 teaspoon (5 g) sweet smoked paprika for depth of flavor and color; 340 g (12 oz) jarred roasted red peppers, drained and rinsed thoroughly; 120 mL (½ cup) vegetable broth to thin the sauce; 120 mL (½ cup) heavy cream for richness (you can use half-and-half for a slightly lighter sauce); ¼ teaspoon (1.25 g) fine sea salt, or to taste; ⅛ teaspoon (0.6 g) freshly ground black pepper, or to taste; pinch of sugar (optional) to balance the acidity of the peppers.

Instructions

1. Prepare the Pasta Dough: Start by whisking the all-purpose flour and optional semolina in a large bowl. Create a well and add the eggs, water, olive oil, and ½ teaspoon fine sea salt. Gradually incorporate the flour into the wet ingredients using a fork, then transition to kneading with your hands for 8-10 minutes until the dough becomes smooth and elastic. Wrap the finished dough tightly in plastic wrap and allow it to rest at room temperature for at least 30 minutes, which helps hydrate the flour and relax the gluten.
2. Mix the Crab Filling: While the dough rests, prepare the filling in a medium bowl. Gently combine the lump crab meat, ricotta cheese, chives, parsley, lemon zest, salt, and pepper. Use a light touch to mix just until combined; avoid overmixing to maintain the delicate texture of the crab meat.
3. Form the Ravioli: Divide the rested pasta dough into four portions, keeping the unused portions covered. Flatten one portion and pass it through a pasta machine, starting at the widest setting. Fold the dough in half or thirds and pass it through again, gradually decreasing the setting until the sheet is thin enough to see your hand through (usually setting 6 or 7 on a standard machine). Lay the thin pasta sheet on a lightly floured surface. Place small spoonfuls (about 1 teaspoon each) of the crab filling about 2.5 cm (1 inch) apart along one half of the pasta sheet. Lightly brush the edges of the pasta around the filling with water; this creates a better seal. Fold the other half of the pasta sheet over the filling. Gently press around each mound of filling to remove any air bubbles, then use a fluted pastry wheel or knife to cut individual crab ravioli squares or rounds. Repeat with the remaining dough and filling, placing finished crab ravioli on a lightly floured baking sheet and covering them with a kitchen towel to keep them from drying out. What can go wrong: If the dough tears during rolling, fold the tear over and pass it through the machine again to fix it before continuing to thin it out.
4. Prepare the Smoked Paprika & Roasted Red Pepper Cream Sauce: In a medium saucepan, melt the unsalted butter over medium heat. Add the minced shallot and cook for 3-4 minutes until softened. Stir in the minced garlic and sweet smoked paprika, cooking for another minute until fragrant. Add the drained roasted red peppers, vegetable broth, heavy cream, salt, pepper, and optional pinch of sugar. Bring the mixture to a gentle simmer, then reduce heat and cook for 5-7 minutes to allow the flavors to meld. Carefully transfer the hot sauce mixture to a blender and blend until completely smooth and creamy. Taste and adjust seasonings as needed.
5. Cook and Serve: Bring a large pot of generously salted water to a rolling boil. Carefully add the crab ravioli in batches, ensuring not to overcrowd the pot. Cook for 3-5 minutes, or until the pasta floats to the surface and is al dente. Use a slotted spoon to transfer the cooked crab ravioli directly into the saucepan containing the warm smoked paprika sauce. Toss gently until the crab ravioli are evenly coated. Serve immediately, garnished with fresh chives and a light drizzle of olive oil.

Make Ahead Tips for Fresh Ravioli

• Storing Uncooked Ravioli: If you’re making this crab ravioli recipe ahead of time, let them dry on a baking sheet at room temperature for about 30 minutes to firm up slightly. For short-term storage (1-2 days), place them in an airtight container in the refrigerator between layers of parchment paper.

• Freezing for Later: For longer storage, freeze the ravioli on a single layer baking sheet until solid (this prevents sticking). Once frozen, transfer the ravioli to a large freezer bag or airtight container. Cook from frozen in boiling water, adding 1-2 minutes to the cooking time.

• Sauce Preparation: The smoked paprika cream sauce can be made completely ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove over low heat before adding the cooked ravioli.

Simple Serving Suggestions

• Vegetable Sides: Pair the rich sauce from this crab ravioli recipe with simple, fresh greens. A light side salad with a lemon vinaigrette or quickly sautéed asparagus or green beans complements the meal without overpowering the flavor.

• Bread Pairing: Serve with warm, crusty bread to soak up every last bit of the creamy sauce. This turns a simple dinner into a memorable occasion for the whole family.

• Wine Pairing: The richness of the crab and cream sauce pairs well with a crisp Sauvignon Blanc or a light-bodied Chardonnay (oaked or unoaked depending on preference).

FAQs about Crab Ravioli

• What kind of crab meat is best for ravioli filling?

  Lump crab meat offers the best texture and flavor for this recipe. If you need to save money on this premium ingredient, a mix of lump and claw meat provides good flavor while keeping costs down.

• Can I use store-bought pasta sheets instead of making fresh dough?

  Yes, absolutely. If you want to skip making fresh dough, use high-quality store-bought pasta sheets or even pre-made wonton wrappers (though the texture will be slightly different) to save time on busy weeknights.

• Why did my ravioli fall apart when boiling?

  This usually happens if the ravioli are under-sealed or if the water isn’t boiling vigorously. Ensure you press firmly around the filling to seal all edges, removing air bubbles. If they split, carefully remove them with a slotted spoon and reduce the heat slightly next time.

• Can I make this sauce less spicy for kids or sensitive palates?

  Yes, the smoked paprika adds a mild heat; you can reduce the amount to ½ teaspoon or substitute with regular sweet paprika for a completely non-spicy version that still offers great flavor for family dinners.

• What’s the best way to handle fresh ravioli so they don’t stick together?

  Place the finished ravioli on a baking sheet dusted generously with semolina flour or fine cornmeal. The semolina/cornmeal prevents sticking better than all-purpose flour. When I make this specific crab ravioli recipe, I always ensure a generous layer of semolina, especially if I’m freezing them for later.

• Is this crab ravioli recipe suitable for a high-protein diet?

  Yes, crab meat is a lean source of protein. To boost the protein further, you can use high-protein ricotta cheese in the filling. The sauce provides healthy fats and nutrients that make it a great option for healthy eating.

• How long does cooked crab ravioli last in the refrigerator?

  Cooked ravioli should be stored in an airtight container for up to 2-3 days in the refrigerator. Reheat gently in the microwave or briefly simmer in a pan with a little extra sauce to keep it moist.

Conclusion

This crab ravioli recipe with a vibrant smoked paprika and roasted red pepper cream sauce is proof that restaurant-quality flavor can be achieved in your own home with a few quality ingredients and simple techniques. It’s a rewarding meal that’s perfect for elevating your family dinner rotation; save this recipe to your Pinterest board for later!

crab ravioli recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Emily Madona
• Total Time: 80 minutes
• Yield: 4 servings
• Diet: General

Print Recipe

Pin Recipe

Description

This recipe creates restaurant-quality crab ravioli with fresh pasta dough and a vibrant, smoky roasted red pepper cream sauce, perfect for a special family dinner.

---

Ingredients

• Fresh Pasta Dough: 1 1/2 cups all-purpose flour; 1/3 cup fine semolina flour (optional); 2 large eggs; 2 tablespoons water; 1 teaspoon olive oil; 1/2 teaspoon fine sea salt
• Crab Filling: 8 ounces lump crab meat; 1/2 cup whole milk ricotta cheese; 1 tablespoon fresh chives, finely chopped; 1 tablespoon fresh parsley, finely chopped; 1/2 teaspoon lemon zest; 1/4 teaspoon fine sea salt; 1/8 teaspoon freshly ground black pepper
• Smoked Paprika & Roasted Red Pepper Cream Sauce: 2 tablespoons unsalted butter; 1 medium shallot, minced; 2 cloves garlic, minced; 1 teaspoon sweet smoked paprika; 12 ounces jarred roasted red peppers, drained; 1/2 cup vegetable broth; 1/2 cup heavy cream; 1/4 teaspoon fine sea salt; 1/8 teaspoon freshly ground black pepper; pinch of sugar (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare Pasta Dough: Whisk the flours in a bowl, make a well, and add eggs, water, oil, and salt. Gradually incorporate the flour, then knead for 8-10 minutes until smooth and elastic. Wrap and rest for 30 minutes at room temperature.
2. Mix Crab Filling: Gently combine the lump crab meat, ricotta cheese, chives, parsley, lemon zest, salt, and pepper in a medium bowl. Avoid overmixing to keep the crab’s delicate texture.
3. Form Ravioli: Divide dough into portions. Pass one portion through a pasta machine, folding and thinning gradually until translucent (setting 6 or 7). Place 1 teaspoon mounds of filling on one half of the pasta sheet, 1 inch apart. Brush edges with water, fold the other half over, and press around the filling to seal, removing air bubbles. Cut into squares or rounds with a fluted pastry wheel. Place finished ravioli on a lightly floured baking sheet and cover to prevent drying. Repeat with remaining dough.
4. Prepare Smoked Paprika Sauce: Melt butter in a saucepan over medium heat. Cook shallot for 3-4 minutes until soft. Add garlic and smoked paprika, cooking for 1 minute until fragrant. Add drained roasted peppers, vegetable broth, heavy cream, salt, pepper, and optional sugar. Simmer gently for 5-7 minutes. Transfer to a blender and blend until completely smooth and creamy.
5. Cook and Serve: Bring a large pot of salted water to a boil. Cook ravioli in batches for 3-5 minutes, until they float and are al dente. Use a slotted spoon to transfer cooked ravioli directly into the warm sauce and toss gently to coat evenly. Serve immediately, garnished with fresh chives and olive oil.

Notes

To prevent sticking, place freshly formed ravioli on a baking sheet dusted with semolina flour or fine cornmeal. Uncooked ravioli can be stored in the refrigerator for up to 2 days or frozen on a baking sheet before transferring to an airtight container. Cook frozen ravioli by adding 1-2 minutes to the boiling time. The sauce can be prepared up to 3 days in advance and reheated gently before serving.

• Prep Time: 60 minutes
• Cook Time: 20 minutes
• Category: Main course
• Method: Boil, Simmer
• Cuisine: Italian

Nutrition

• Serving Size: 1 serving
• Calories: 750 kcal
• Sugar: 8 g
• Sodium: 600 mg
• Fat: 40 g
• Saturated Fat: 20 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.5 g
• Carbohydrates: 65 g
• Fiber: 5 g
• Protein: 35 g
• Cholesterol: 120 mg