Crab Ravioli in Tomato Cream Sauce

26 Dec


Happy after Christmas everyone! I had an amazing holiday, I scored 4 days off from work and cooked some rather tasty food, but I sure am happy to get back to normal. Speaking of normal, everyone has their holiday traditions and one of mine is eating fish on Christmas eve. I recently learned that it wasn’t just because my mother loves seafood, it’s the feast of the seven fishes, usually an italian and/or catholic tradition. Neat….  so this brings me to the recipe I want to share with you! Crab ravioli in a tomato cream sauce. Now, to let you know in advance, this is pretty time consuming.

I start with the dough for the ravioli because it’s the easiest to make and it needs an hour to rest. This is my favorite recipe for pasta dough, and I have tried quite a few.

2 Cups White Flour

1 Egg

1/2 Cup Water

1/3 Cup Olive Oil

Now mix that shit together til its an awesome dough, wrap it in plastic wrap or put it in a bowl if you don’t have any, and leave it alone for an hour.

Now, the filling. I watched a ‘How it’s made’ once about the crabmeat that you buy already processed in the store. It is horrifying. They use all that stuff you usually don’t eat, they use the shells, they use the black stuff. Then, they bleach it and strain it and mash it and add water to it. After that they press it into a mold that is crab meat shaped, spray red dye on it, and send it to the grocery store. Needless to say I bought a pound or so of crab legs instead. So here is the filling.

1 cup of crab meat (I steamed and cracked 1 lb of crab legs to extract one cup of meat.)

1 piece of a shallot minced

4 Tablespoons of butter

1/2 Cup Ricotta Cheese

1/2 Cup Mozzarella

Dash of Salt and Pepper

Saute that minced up shallot on medium in all that butter just until they start to get clear. Add the crab, add the ricotta, add the cheese. Mix it all together while it cooks 10-15 minutes, then put it in a bowl and put it in the fridge next to that dough ball to cool down.

And now for the sauce!

1 Can of Tomato Paste 14 oz or so

1 Can of Diced Tomatoes 14 oz or so

3 Cloves Garlic Minced

1/2 Small Onion Minced

Pinch of Sugar

1/2 Cup Heavy Cream

2 Tablespoons of Butter

Pinch of Salt

Now saute the onion and garlic with a little bit of oil on medium until the onions start to get clear but before the garlic burns… you can toss the onions in first if this scares you. Add the paste until its blended, puree the diced tomatoes then toss that in there. Boil it around 5 minutes. Stir in the cream and stir in the butter, pinch in your salt and sugar and mix it all together. Cover your sauce, turn it on as low as it will go and leave it alone.



Man o man I wish I had a picture of myself doing this, but my hands were a little messy. So, if its been an hour get your dough out. Roll it out pretty thin and then cut it down the middle. I use a cup to make my ravioli, if you have a cookie cutter or something else fancy feel free to use that here. Make little indents in the dough where all your ravioli are gonna be but only on half the dough, then drop little spoonfuls of mix onto the ravioli outlines. Be careful not to put too much inside otherwise it will break when you seal them. After you do that pick up the empty side of dough and lay it over the top of your ravioli. Use the cup (or fancy item) and cut out around each little lump of ravioli filling under your dough blanket.

After your ravioli are cut out, press the edges closed with a fork and lay them on a cookie sheet, put them in the fridge while you make more ravioli. When you are all finished stuffing your little pockets of heaven you can boil them for around five minutes, they cook fast. I take mine out of the water with a slotted spoon to avoid breaking them, top with the sauce you made, and a little extra shredded mozzarella and your ready to eat!


These will keep in the fridge uncooked for a day or two, or you can always freeze them. Thanks for reading! Let me know how they turn out!


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