Ravioli Di Aragosta E Granchio Recipe
Ravioli di Aragosta e Granchio are Italian stuffed pasta parcels filled with a mixture of lobster meat, crab meat, ricotta cheese, and seasonings. This dish typically features fresh pasta encapsulating a rich, seafood filling, and is often served with a light sauce to complement the flavors of the seafood. Here's how to make it at home.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Ravioli
Method
Preparation Steps
Make the Filling
In a bowl, combine the lobster meat, crab meat, ricotta cheese, egg, salt, and black pepper. Mix well and set aside.
Prepare the Ravioli
Lay out pasta sheets on a clean surface. Place a tablespoon of the filling on one half of each sheet. Fold the other half over and press to seal, ensuring no air pockets remain. Cut into squares or desired shapes.
Cook the Ravioli
Bring a large pot of salted water to a boil. Add ravioli and cook for 3-4 minutes or until they float. Remove and drain.
Prepare the Vodka Sauce
In a saucepan, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add crushed tomatoes and vodka, simmer for 5 minutes. Stir in heavy cream, salt, pepper, and basil. Cook until heated through.
Combine and Serve
Toss the cooked ravioli in the vodka sauce. Serve immediately, garnished with sliced scallions and a dollop of mascarpone cheese.