Best Crab Ravioli In Creamy Tomato Sauce Recipes

HOMEMADE CRAB RAVIOLI RECIPE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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!
• 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).

CRAB RAVIOLI WITH TOMATO CREAM SAUCE

Steps:

• For the sauce: heat the olive oil in a medium sauce pan over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook 30 seconds. Add the tomatoes and their juices. Cook for about 2 minutes, then add the broth and the tomato paste. Bring to a boil and cook until reduced by half, about 5 minutes. Add the cream and cook until reduced by half again, about 6 minutes. Add the butter, and when melted, puree the sauce with an immersion blender. Add ground pepper and cracked red pepper to taste, and keep warm on low heat. For the raviolis: Drain the crabmeat and reserve the juice. Combine the crabmeat, ricotta, and seasonings. Place about a half teaspoon of crab mixture on each wonton wrapper. Wet the edges of the wrapper with water and fold over to seal. Bring a large stock pot of water to a boil, adding reserved crab juice and any leftover chicken broth from the sauce. Turn the heat down to a low boil and add the raviolis. Cook until soft, about 6 minutes. Combine with sauce, and top with parmesan cheese if desired.

RAVIOLI WITH CREAMY TOMATO SAUCE

Steps:

• Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.
• Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.
• Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

RAVIOLI IN TOMATO-CREAM SAUCE

Steps:

• Cook and drain ravioli as directed on package.
• While ravioli is cooking, cook sausage, onion and bell pepper in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until sausage is no longer pink; drain.
• Stir broth, tomato paste and fennel seed into sausage mixture. Heat to boiling; reduce heat to medium. Cook 5 minutes, stirring occasionally. Stir in half-and-half. Cook 5 to 6 minutes, stirring occasionally, until sauce is desired consistency. Serve sauce over ravioli.

CRAB RAVIOLI

Steps:

• First make the pasta. Put the flour in a food processor with almost all of your egg mixture, oil and a pinch of salt. Blitz to large crumbs - they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth - don't worry if it's quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
• To make the filling, mix all of the ingredients together, season and leave in the fridge until needed.
• Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
• Put the pasta sheet on a lightly floured surface, then spoon teaspoons of the filling 4cm apart on the bottom half of the sheet. Using your fingers, pat water around each blob of filling. Fold the top half over the fillings and carefully squeeze around, making sure to remove any air pockets.
• Cut between each ravioli using a pasta cutter or sharp knife, then pinch around the edges of each ravioli to make sure it is well sealed. Keep on a lightly floured baking tray while you repeat the process with the remaining dough and filling.
• Bring a large pan of salted water to the boil. In a large, non-stick pan, melt the butter over a medium heat and cook for 2-3 mins until brown and nutty. Take off the heat and whisk in a splash of the pasta water and the lemon juice. Cook the ravioli for 2-3 mins, remove with a slotted spoon and immediately toss in the brown butter sauce. Serve topped with the lemon zest and a crack of black pepper.