There’s something about crab that always feels a little special. Maybe it’s the sweet, briny flavor that reminds me of coastal trips, or maybe it’s just the fact that it instantly makes a meal feel like a treat. Pair that with pillowy homemade ravioli, and you’ve got a dish that looks restaurant-level but can actually be made right in your own kitchen.
The first time I made crab ravioli at home, I was expecting a long, fussy process—but it was so much easier than I imagined. With just a little prep and some patience while the dough rests, you end up with silky pasta squares stuffed with a creamy, herby crab filling. It’s one of those recipes that makes people think you spent all day cooking when, in reality, you didn’t.
Why This Recipe Works
The magic here is in the contrast: tender pasta dough against the light, flavorful filling. The ricotta keeps the crab mixture creamy, the lemon juice brightens the richness, and parsley gives it that pop of freshness. A simple butter drizzle is all you need for serving—no heavy sauces to overpower the delicate filling.
And while fresh crab is amazing, I’ve had great success with canned crabmeat too. That means you don’t have to live near the coast or wait for a special trip to the market. This recipe works in an everyday kitchen, not just a fancy one.
My Kitchen Tips for Success
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Flour choice matters: If you can find 00 Italian pasta flour, use it. It makes the dough extra smooth and elastic. All-purpose flour will still work if that’s what you have.
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Rest the dough: Letting it sit wrapped up at room temperature gives the gluten a chance to relax, which makes rolling it out much easier.
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Thin, but not too thin: Roll the dough until it’s thin enough that you can almost see through it, but not so thin that it tears when you add the filling.
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Seal well: Press the top layer of dough firmly around each mound of filling before cutting. A little water brushed on the edges can help them stick.
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Cook quickly: Fresh ravioli only need about 3 minutes. Don’t overcook, or they’ll fall apart.
Serving Ideas
I like to keep this dish simple and let the ravioli shine. A drizzle of melted butter and maybe a sprinkle of extra parsley is all you need. If I want to dress it up a little more, I’ll brown the butter and add a squeeze of lemon over the top.
For sides, a light salad with arugula and shaved Parmesan works beautifully. A crisp white wine pairs perfectly with the delicate crab flavor, and a slice of warm bread never hurts for mopping up the butter.
Storing and Make-Ahead Tips
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Fridge: Store uncooked ravioli in a single layer on a floured tray, covered, for up to a day. Cook just before serving.
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Freezer: Lay ravioli on a tray to freeze, then transfer to bags or containers. Cook straight from frozen, adding an extra minute or two.
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Cooked ravioli: Best eaten right away, but leftovers can be stored in the fridge and reheated gently in a skillet with butter.
Questions I Often Hear
Do I have to make the dough from scratch?
Not necessarily. You can use store-bought fresh pasta sheets to save time, though homemade dough has a wonderful texture.
Can I use imitation crab?
You can, but the flavor and texture won’t be the same. Real crab makes the dish shine.
What cheese works best?
Ricotta is classic because it’s creamy and mild. A little mascarpone mixed in adds extra richness if you want to splurge.
Do I need a ravioli cutter?
A sharp knife or pizza wheel works fine—though a ravioli cutter does give those pretty edges.
Crab Ravioli
There’s nothing quite like delicate pasta pillows filled with creamy crab and ricotta.
Ingredients
- 2 ¼ cups Italian 00 pasta flour
- 4 whole eggs + 1 egg yolk
- ¾ cup ricotta cheese
- 3 ½ ounces fresh crab meat
- Juice of ½ lemon
- ¼ cup fresh parsley, finely chopped
- ¼ teaspoon salt
- 2 tablespoons butter, melted
Instructions
- On a clean work surface, pile the flour and create a well in the center. Crack in the eggs and extra yolk, then gradually whisk them into the flour with a fork. Gently bring the mixture together until a dough forms.
- Knead the dough with your hands for about 10 minutes, until smooth and elastic. Wrap tightly in plastic wrap and rest at room temperature for 1 hour.
- While the dough rests, prepare the filling. Stir together crab meat, ricotta, lemon juice, parsley, and a pinch of salt until creamy. Keep chilled in the refrigerator until ready to use.
- Once the dough has rested, divide it into two equal portions. Roll each into very thin sheets—you should be able to see your hand faintly through the dough.
- On one sheet, spoon small mounds of filling about 1 inch apart. Lay the second sheet of pasta carefully over the top, pressing around the filling to seal out any air. Cut into squares using a ravioli cutter (about 2x2 inches).
- Bring a large pot of salted water to a rolling boil. Drop in the ravioli and cook for about 3 minutes, just until they float to the top.
- Drain gently, then drizzle with melted butter before serving. Enjoy immediately while warm.
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 1483Total Fat 63gSaturated Fat 32gTrans Fat 1gUnsaturated Fat 27gCholesterol 1143mgSodium 1735mgCarbohydrates 143gFiber 5gSugar 32gProtein 81g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Making crab ravioli at home feels like treating yourself to something luxurious, but it’s surprisingly approachable once you’ve tried it. The silky pasta, the creamy crab filling, the simple butter drizzle—it all comes together into a dish that’s elegant without being complicated. Whether you’re making it for a special dinner or just because you’re craving something comforting and different, this recipe proves that homemade pasta can be both doable and deeply rewarding.
