Crabcake Ravioli Recipe
Crab stuffed ravioli tossed in a lightly buttered cream sauce on a bed of field greens.
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Ingredients
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Ravioli Dough
Crab Filling
Cream Sauce
To Serve
Method
Ravioli Dough
- 1
Make the Dough
In a large bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Mix together until a dough forms.
- 2
Knead the Dough
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes.
Crab Filling
- 3
Prepare the Filling
In a medium bowl, combine the crab meat, cream cheese, green onions, Dijon mustard, Old Bay seasoning, salt, and black pepper. Mix well until all ingredients are combined.
Assembly
- 4
Roll Out the Dough
After the dough has rested, divide it into four pieces. Roll out one piece at a time on a floured surface until thin (about 1/16 inch thick).
- 5
Fill the Ravioli
Place small mounds (about 1 tsp) of the crab filling on one half of the rolled-out dough. Fold the other half over and press down to seal, ensuring there are no air pockets. Cut into individual ravioli using a knife or a pasta cutter.
Cream Sauce
- 6
Make the Cream Sauce
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese, salt, and black pepper until the cheese is melted and the sauce is smooth.
Cooking the Ravioli
- 7
- 8
Toss the Ravioli
Gently toss the ravioli in the cream sauce to coat them evenly. Remove from heat.
To Serve
- 9
Plate the Dish
On serving plates, create a bed of field greens. Top with the crab cake ravioli and drizzle with any remaining cream sauce. Garnish with lemon wedges if desired.