Crab Ravioli Recipe

Make dough

On a clean work surface mound the all-purpose and semolina flours and make a well in the center. Crack the eggs into the well, add olive oil, salt, and 1 tablespoon water. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.

Knead

Knead the dough for 8–10 minutes until smooth and slightly springy. If dough is sticky add a teaspoon of flour at a time. Form into a ball, wrap tightly in plastic, and rest at room temperature for 30 minutes.

Roll dough

After resting, divide dough into 2 pieces. Keep one covered while you work with the other. Using a pasta machine or rolling pin, roll the dough into thin sheets about 1.5–2mm thick (machine setting 6–7 on most machines). Dust with flour to prevent sticking.

Sauté shallot

Warm 1 tsp olive oil in a small skillet over medium heat. Add the minced shallot and sauté until translucent, about 2–3 minutes. Let cool slightly.

Mix filling

In a bowl combine the crab meat (check for shells and pick them out), ricotta, mascarpone, grated Parmesan, cooled shallot, lemon zest and juice, chopped parsley, salt and pepper. Gently fold to combine — do not overwork; mixture should be creamy with discernible crab pieces. Taste and adjust seasoning.

Portion filling

Using a teaspoon or small cookie scoop, place 1 heaping teaspoon (about 10–12 g) of filling every 2 inches along one sheet of pasta. Brush the exposed pasta around each mound lightly with water to help seal.

Form ravioli

Lay a second sheet of pasta over the first and press around each mound to remove air. Use a pastry wheel or knife to cut between mounds into squares or circles; press edges firmly or crimp with a fork to seal. Place finished ravioli on a lined sheet tray dusted with semolina or flour. Repeat with remaining dough and filling. You should have about 18–22 ravioli (serves 4).

Cook aromatics

In a medium sauté pan heat butter and 1 tsp olive oil over medium heat. Add the chopped shallot and cook until soft and translucent, 3–4 minutes. Add minced garlic and cook 30–45 seconds until fragrant.

Build sauce

Stir in tomato paste and cook 1–2 minutes to deepen flavor. Add crushed tomatoes, red pepper flakes, salt and pepper. Bring to a gentle simmer and cook 8–10 minutes to reduce slightly.

Deglaze & finish

Stir in the vodka and simmer 2–3 minutes to burn off alcohol. Lower heat to medium-low and whisk in the heavy cream. Simmer until sauce is glossy and slightly thickened, about 3–5 minutes. Stir in 1/4 cup grated Parmesan and chopped basil/parsley. Adjust seasoning to taste and keep warm on low.

Boil ravioli

Bring a large pot of salted water to a rapid simmer (like pasta water). Gently lower 6–8 ravioli into the water (do not crowd) and cook 3–4 minutes for fresh ravioli, or until they float and the pasta is al dente. Use a slotted spoon to transfer to a warm plate. Repeat with remaining ravioli.

Make toast points

Preheat oven broiler or oven to 400°F (200°C). Lightly butter one side of each bread slice and brush with a little olive oil; sprinkle with a pinch of salt. Cut each slice into diagonal quarters to form toast points if not pre-sliced. Arrange on a baking sheet buttered side up and broil or bake until golden and crisp, about 2–4 minutes under broiler (watch closely).

Warm sauce with ravioli

Place cooked ravioli into the warm vodka sauce gently, spooning sauce over to coat (or plate ravioli and spoon sauce over each portion). Let ravioli heat in the sauce for 30–60 seconds so filling warms through.

Divide ravioli among 4 plates (about 4–6 ravioli per serving). Spoon extra vodka sauce over the top. Sprinkle with extra grated Parmesan and chopped parsley. Arrange two toast points per plate alongside the ravioli. Serve immediately.