Today on ChefSane, we’re diving into the decadent world of pasta with our luxurious Crab Ravioli Recipe. Now, just dreaming about those tender pillows of pasta filled with succulent crab and served with velvety cream sauce is enough to make your mouth water, but let me tell you, the actual dish is a total game-changer. Perfect for dinner parties, romantic dinners, basically any occasion calling for a showstopper, this crab ravioli is seriously love at first bite.
Now, here’s why you should try it – The combination of delicate pasta, sweet crab filling and buttery sauce creates a harmonious symphony of flavors that’s simply spellbinding. Trust me, once you’ve had a taste of this exquisite dish, there’s simply no turning back. Brace yourself, because you’re about to become a pasta connoisseur.
- Prep Time: 45 Minutes
- Cook Time: 20 Minutes
- Total Time: 65 Minutes
- Servings: 6
- Yield: 24 Ravioli
Alright bambino, enough yapping! Let’s get cookin’!
Ingredients & Equipment You’ll Need
- 2 cups AP flour
- 3 large eggs
- 1 lb. fresh crab meat
- 1 cup ricotta cheese
- Bunch of fresh basil
- 2 tbsp olive oil
- 1 cup heavy cream
You’ll also need a pasta machine (or a rolling pin if you’re doing it old school), a ravioli cutter and a large saucepan.
Our main star here is the fresh crab meat, providing the unique, mildly sweet flavor and delicate texture. The ricotta cheese adds a creamy, mildly sweet balance to the crab. The basil does more than add a pop of color; its distinctive flavor is a beautiful match with the crab.
How To Make Crab Ravioli Recipe
- Start by mixing flour and eggs, knead it till you get a smooth pasta dough.
- Let the dough rest for a bit, meanwhile, you can prepare the filling.
- Mix crab meat with ricotta cheese and chopped basil.
- Roll pasta into thin sheets, spoon some filling onto the pasta, fold and cut with ravioli cutter.
- Boil the ravioli until al dente and drain.
- Quickly whip up the sauce with heavy cream, olive oil and some basil. Toss in the ravioli and serve.
Tips For The Best Results
- Always use fresh crab meat for best flavors.
- Take care not to overcook the pasta, it should be al dente – firm to the bite.
Storage Tips
- Unused ravioli can be stored in the freezer for future use.
- Sauce should be used immediately and not stored.
Frequently Asked Questions
Q: Can I use canned crab meat?
A: Fresh crab meat is preferred but canned can be used in a pinch.
Q: Can I make the pasta dough ahead of time?
A: Yes, the dough can be made a day in advance and stored in the refrigerator.
Nutritional Facts of Crab Ravioli Recipe
This recipe provides around 400 calories per serving, 15g of fat, 20g of protein, and 45g of carbohydrates.
That’s a wrap on our Crab Ravioli Recipe, folks! Remember, good food is all about experimentation, so feel free to tweak the recipe to your liking. Here’s a tip, serving this with a glass of crisp, white wine takes the meal to another level. Buon appetito!
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