Crab-Stuffed Ravioli

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...

• Caldo Gallego Cubano by Palatable Pastime

• Carnivore Meatzza by Sneha’s Recipe

• Cecilie’s Favorite Coleslaw by Food Lust People Love

• Cheesy Burger Buns by Karen’s Kitchen Stories

• Cherry Chocolate Chip Waffles with Cherry Syrup by Jolene’s Recipe Journal

• Cherry Cream Cheese Cookies by Blogghetti

• Chicken Pastina Soup by A Day in the Life on the Farm

• Chocolate Cashew Coconut Caramel Stuffed Paratha by Magical Ingredients

• Classic Chickpea Hummus by Sizzling Tastebuds

• Crab-Stuffed Ravioli by Culinary Cam (you're here)

• Cranberry Achar | Cranberry Pickle by Mayuri’s Jikoni

• Dove Dark Chocolate Chunk Cakey Muffins by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice

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!

• A Reclaimed Æbleskiver Pan + Æbleskiver Bread Pudding

• Börek with a California Twist

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!