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  • Writer's pictureCulinary Cam

Crab-Stuffed Ravioli

Updated: Feb 1

This is the part of our 2024 project: The Alphabet Challenge. Hosted by Wendy of A Day in the Life on the Farm, I thought this would be a fun culinary adventure. We will be posting every two weeks. I hope you follow along...or join in as you can. This should be fun.



C is for...



Crab-Stuffed Ravioli

I love making handmade pasta. For this event I made a basic pasta dough, a spinach pasta dough, and a red pepper pasta dough. They just looked like Spring to me. I know it's still winter, but we've had a warm spell, so it feels like Spring. And I filled the ravioli with a creamy crab filling.


Ingredients


Filling

  • 1 cup chopped garden greens (I used rainbow chard)

  • 1 Tablespoon chopped Spring onions

  • 1 cup ricotta cheese

  • 3/4 cup grated parmesan cheese

  • 1/2 cup crab meat

  • 2 teaspoons chopped fresh herbs (I used oregano and parsley)

  • 1 egg

  • freshly ground salt

  • freshly ground pepper


Ravioli

  • three kinds of pasta dough (see this post), for this batch I used spinach dough, red pepper dough, and basic dough

  • Also needed: flour, rolling pin, water in a spray bottle, ravioli cutter


Serving

  • sauce

  • herbs

  • freshly ground salt

  • freshly ground pepper

  • olive oil for drizzling

  • parmesan cheese for grating


Procedure


Filling

Stir all of the ingredients together until well-combined. Set aside.



Ravioli

Slice the laminated dough into 1/2" slabs. Place that on a clean, floured surface and roll the dough out as thin as you can with a rolling pin.



Place a mound of filling on the dough, in the top third, and spray the entire surface with water. Fold the rolled dough over the top of the filling. Press out any extra air to create a seal around the filling. Using a ravioli cutter, cut around the filling carefully. Place the finished ravioli on a floured parchment-lined cookie sheet. Repeat until all of the dough or all of the filling has been used.



To cook these: drop them into salted, boiling water. Cook for four to five minutes. Gently remove them from the pot. As I mentioned, for this batch, I used a jarred sauce and just served it with a sprinkle of salt, pepper, a drizzle of olive oil, and some fresh herbs as a garnish.


The Alphabet Challenge So Far

My posts are below with links to everyone else's recipes. Enjoy!


That's a wrap for my 'C' offering in our Alphabet Challenge. We'll be back in two week, sharing recipes that begin with the letter 'D'. Stay tuned!

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5 Comments


sneha datar
sneha datar
Feb 05

I admire your culinary skills Camilla, this rainbow ravioli is gorgeous!

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Kalyani
Kalyani
Feb 02

These ravioli with the multi coloured dough looks so "party-ready".. Spring is right there once we make a batch of these lovely eats..- Kalyani

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cdelawder12
cdelawder12
Feb 01

These are absolutely stunning! And with the crab filling, I definitely wouldn't be able to resist gobbling them up. A perfect Valentine's dinner too...excited to try this recipe out! - Faith, Hope, Love, & Luck - Colleen

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mayuri.ajay.patel62
Jan 31

Wow, ravioli looks so pretty. Love the tricolour idea for the dough,Its been years since I've made ravioli from scratch at home.

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Wendy Klik
Wendy Klik
Jan 31

I'm ready for Spring now too Cam and these ravioli look like a great way to welcome it in.

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