March 14, 2011

Handmade Crab Ravioli in a Pink Sauce

So I knuckled under today and made my own ravioli…and to be honest it wasn’t as hard or difficult as I thought it might be. The dough is very simple, I mixed it in my Kitchen Aide mixer but I probably could have done it by hand.The dish was a big hit with both of my kids as well as my husband.

Use all the dough ingredients and mix until the mixture forms a smooth dough. Once the dough is mixed, cover it with a dry clean towel and let stand for 40 minutes. While the dough is standing, go ahead and mix half of the scallions with the crab meat, ginger powder and the chili sauce and place in the refrigerator for 30 minutes.

For the pink sauce, saute the garlic in olive oil for 2-3 minutes and then add the tomatoes and the basil and let simmer for 15 minutes, add the heavy cream and cheese, heat through. (If using whole tomatoes, break down the tomatoes during simmering)

Split the dough in half and roll out the first half on wax paper or floured surface. it should be long enough to cover your ravioli mold.

Place small mounds of the crab mixture in the center of each ravioli mold. If you do not have a mold you can roll the dough out on a flat surface and then place the mounds of crab meat approximately 1 - 2 inches apart, depending on how large you would like your ravioli to be. Then in between the crab mounds on the dough gently brush a small amount of water or milk onto the dough. Roll out the second half of dough and lay it over the crab mounds on the first half. If using a mold, with a rolling pin, roll over the top until the metal separators begin to show through.

If not using a mold, press the top layer of dough down onto the bottom dough in between the mounds. Let stand for 30 minutes.

Cut ravioli or remove from mold and drop into boiling water. Bring pot back to a boil and cook for 5 minutes. Remove ravioli with a slotted spoon and let drain on paper towels. Plate and pour pink sauce over the top garnish with sliced scallion and serve immediately!


16 oz cooked crab meat (either lump or claw)
5 -6 scallions sliced
1 tsp ginger powder
¼ cup chili sauce

The Pink Sauce:
1 14 ½ oz can of tomato puree or whole tomatoes if you prefer
2 T olive oil for sauteing
2 garlic cloves finely chopped
 1 T fresh basil
¼ c. heavy cream
1/4 c. Parmesan cheese
1 scallion sliced lengthwise for garnish

Pasta Dough
1 c. sifted all-purpose flour
2 eggs

Chris's Rating...a solid 9 out of 10!!

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