Homemade Crab Ravioli
Making pasta from scratch doesn’t need to be difficult – and it’s a great way to turn a routine family meal into something fun and out of the ordinary! This is my favorite homemade ravioli dough stuffed with flavors of the Chesapeake!
Equipment
- 1 pasta roller
- 1 ravioli cutter
Ingredients
For the Ravioli Dough:
- 2 cups all-purpose flour
- 3 ea eggs large
- 1 tbsp olive oil extra virgin
- 1 tsp salt kosher
For the Crab Filling:
- 1/3 cup red pepper chopped
- 1/2 cup onion chopped
- 2 cloves garlic minced
- 2 tbsp butter
- 6 oz lump crab meat drained, flaked, and picked
- 2 tsp lemon juice
- 2 tsp Old Bay seasoning
- 1/4 tsp black pepper freshly cracked
For the Brown Butter Sauce:
- 6 tbsp butter
- 1 tsp Old Bay seasoning
- parsley fresh and chopped for garnish
Instructions
- Set a skillet over medium heat. Melt the 2 tbsp butter and saute the chopped red pepper, onion, and garlic over medium heat for about 4 minutes or until tender.
- In a small bowl, combine the crab, lemon juice, black pepper, and Old Bay seasoning, and mix in the pepper and onion mixture until well combined. Set aside (refrigerating makes it easier to scoop into mounds for the filling).
- Place the 2 cups flour in a large bowl. Make a large well in the center.
- Beat the eggs and oil together, and pour into the well in the flour. Stir the mixture until it won’t pick up any more flour and forms a ball. Turn the ball out onto a floured surface and knead until smooth and elastic (about 5 minutes). Add additional flour as needed to keep the dough from sticking. If it’s dry, try kneading in just a little bit of olive oil.
- Cover dough and let rest for 30 minutes.
- Divide pasta dough into quarters. Roll 1 portion to 1/16-inch thickness. Place rounded teaspoons of filling 1-inch apart over half of the pasta sheet. Fold the sheet over and press down to seal. Cut squares with a knife or pastry cutter. Repeat with the other quarters until you have used all your dough and filling.
- Bring a large pot of water, lightly salted, to a boil. Carefully add the ravioli and reduce heat to a gentle simmer. Cook until the ravioli float to the top and are tender, about 3-5 minutes. Drain the ravioli.
- For the brown butter sauce, cook the 6 tbsp of butter in a large skillet over medium heat, stirring occasionally. When the butter begins to turn a golden brown (3 minutes), turn off the heat, and let cool for about 1 minute.
- Serve the ravioli with a couple spoonfuls of brown butter and some fresh chopped parsley for garnish.
Notes
We love pairing this one with a chardonnay, particularly Eden Road or Stag's Leap Butter Chardonnays. It isn't often that we recommend a chardonnay around here, but they definitely have their place!