Crab Rangoon Ravioli

Fresh sheets of egg pasta filled with crabmeat, cream cheese, chives and garlic make the most succulent crab Rangoon ravioli! Serve simply buttered or with the sauce of your choice.  

We don’t eat out very often since I love to cook and my husband has gotten pretty good at it himself, since he started taking turns during the recent pandemic. One place we do like to go is a Chinese buffet that has wonderful sticky ribs and crispy shell on shrimp. It also serves my late sister's favorite, crab Rangoon, crunchy deep-fried wonton wrappers filled with cream cheese and crab. 

Crab and cream cheese are a delightful mixture but I'm not big on deep frying at home so when I had leftover crab a while back filling ravioli to boil seemed like much a better idea.

This is a dish that takes time to make but homemade ravioli dough is so worth it. And the filling is super easy to make! It’s special enough for either the main course at an intimate dinner party, or like fancy Italian restaurants do, you can serve just three or four per person in shallow bowls, as your starter. 

Crab Rangoon Ravioli

This recipe makes about 24 ravioli but is easily doubled. After making and filling the ravioli, any scraps of pasta can be cut into noodles and refrigerated to be boiled for another dish, another day. I used my leftovers in a stir-fry. This recipe was adapted from one on Thailand 1 Dollar Meals.

Ingredients  

For the egg pasta dough:

1 1/2 - 1 2/3 cups or 187.5- 208g tipo 00 flour (plus extra for rolling out the pasta)

1 egg 

1 egg yolk (save white for filling)

2 teaspoons olive oil 

1/2 teaspoon fine sea salt

For the filling:

Small bunch chives

1 clove garlic

4 3/4 oz or 135g cream cheese

3/4 cup, lightly packed, or 130g crabmeat

1 egg white (saved from making the egg dough)

1 teaspoon Worcestershire sauce

For serving:

Pasta sauce of your choice or simply melted butter and garlic

Parmesan cheese, grated

Extra chives for garnish

Crushed red pepper (optional)

Method

In large bowl, combine 3/4 cup or 94g flour, 1/4 cup or 60ml water and remaining dough ingredients. With mixer at slow speed, beat for two minutes, occasionally scraping the bowl with a rubber spatula.

Using a wooden spoon or a Danish dough whisk, stir in enough of the remaining flour to make a soft dough. I start with half and go from there. You may not use it all. 

Turn out onto floured surface and knead until smooth and elastic, about 10 minutes. Wrap in cling film and let stand at least 30 minutes. (After the 30 minutes, refrigerate the dough if you aren’t ready to assemble your ravioli yet.) 

While the dough rests, we can get on to the ravioli filling. It couldn’t be simpler. 

Finely chop the chives and mince the garlic. 

Mix all the ingredients together well in a mixing bowl. Set aside.

Once the dough has rested, cut it in four equal pieces and remove one. Wrap the rest of the dough again with the cling film.

Flour the dough ball well and use a rolling pin or a pasta roller to roll it out quite thinly to the size of your ravioli plaque. Check out my original ravioli post to see my roller in action.

Flour your ravioli plaque liberally and lay the sheet of pasta on top. Fill each hole with about a teaspoon of the filling.

Using the second quarter of the dough and, following the same instructions, roll it out to the size of your ravioli plaque.

Use a pastry brush to wet the pasta on the plaque between the spoons of filling.

Carefully, starting at one end, lay the second sheet of pasta on top of the filled one, sticking the two sheets together and pressing out the air as you go along.

Turn the ravioli plaque over and let the filled pasta drop out onto your countertop. If it sticks, just gently pry it off.

Trim the ravioli around the edges and cut them apart.

Set them aside on a plate lined with cling film that has been well floured.

Continue the process until all the ravioli are rolled out, filled and cut apart. I put another layer of cling film and flour again with each layer of ravioli.

The ravioli should be stored in the refrigerator, covered with cling film until you are ready to boil them.

When you are ready to cook the ravioli, warm your sauce of choice or serve simply with some melted butter, perhaps with a little chopped garlic. 

When your sauce is simmering, if using, heat a pot of salted water to boiling. 

Add several ravioli at a time, using a slotted spoon being careful not to over-crowd the pot. Cook for 4 to 5 minutes, or until tender.

Remove with a slotted spoon to the pan with the warmed sauce. As you can see, I added mine to a pan with just butter and garlic. 

Stir gently to coat then spoon into plates or bowls to serve. Top with grated Parmesan, crushed red chili pepper and some chopped chives for garnish, if desired.

Enjoy!

It’s Sunday FunDay and today we are sharing dinner party dishes! Check out the links below. 

• Anti-Hero Appetizers from Culinary Cam
• Banana Cream Pie from A Day in the Life on the Farm
• Black Eyed Peas Curry - Safed Lobia ka Salan from Sneha's Recipe
• Crab Rangoon Ravioli from Food Lust People Love
• Crockpot Pulled Pork with Ale from Amy's Cooking Adventures
• Mini Chicken Tostada Appetizers from Karen's Kitchen Stories
• Shrimp, Papaya and Pineapple Salad from Palatable Pastime

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

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Easy Ravioli Lasagna

Using filled fresh ravioli instead of lasagna noodles, this easy ravioli lasagna is flavored with hot Italian sausage, spinach and a rich tomato sauce. 

It’s the first Wednesday of the month so that means it’s time for my Foodie Extravaganza friends to share recipes for another obscure food holiday! March 21st is National Ravioli Day and the remit from our host said: You can make your own, use store-bought, or even ravioli components.

Well, you know I love to make and eat fresh ravioli but this month I just didn’t have the time so store-bought it would be. I usually have a pack or two of fresh filled pasta in my freezer because it’s such an easy meal on a busy day. This dish does take a bit longer than just throwing the ravioli in some boiling water, but I promise, it’s worth it. And as with most lasagna recipes, it’s even better as leftovers the next day. 

My other ravioli recipes you might like: 

• Lemon ricotta lobster ravioli
• Cheesy artichoke ravioli casserole
• Spinach and cheese ravioli

Easy Ravioli Lasagna

My recipe is adapted from one on the BBC Good Food website. You can substitute your favorite fresh ravioli for the ricotta and spinach ones I used. If you can’t get Italian sausage meat, just buy Italian sausage and squeeze the meat out of the casing before frying it as in the instructions. 

Ingredients

Olive oil, for frying and greasing casserole dish

1 lb or 450g hot Italian sausage meat

3 cloves garlic, minced

1 teaspoon Italian seasonings

2 (14.5 oz or 411g) cans diced tomatoes (I like the Hunt’s petite dice, no salt added)

10 oz or 283g baby spinach, stems removed

20 oz or 567g spinach & ricotta ravioli (or any flavor you like)

8 oz or 225g grated mozzarella

Method

Heat a drizzle of oil in a pan. Fry the sausage meat until browned, using a wooden spoon to break it up. Add in the garlic and Italian spices. 

Cook for a few minutes, stirring constantly. 

Add the tomatoes and half a can of water. Give it a stir.

Bring to a boil then simmer for about 30 minutes, covered. Stir occasionally. If you have more time, it will never hurt to leave it simmering for as long as you can. Just check back and add a little water if it looks like it’s getting dry. 

Meanwhile, put the spinach in a colander. Pour over boiled water from the kettle to wilt. 

Leave to cool, then squeeze out as much of the excess water as you can.

Preheat your oven to 350°F or 180°C and prepare a medium-sized casserole dish by greasing the bottom and sides with a little oil.

Spoon one third of the sauce into the prepared pan. (I measured my sauce and it was just a titch over 5 cups so one third is 1 2/3 cups. 

Top with about one third of the ravioli.

Then a third of the spinach.

Finally, sprinkle one third of the cheese. Repeat the layers twice, making sure the final layer of ravioli is nestled into the sauce. 

Bake for 35-40 minutes in your preheated oven until the sides are bubbling and it is hot all the way through. Cover if the top starts to get too dark before the lasagna is done. 

Remove from the oven and rest for a few minutes before serving. Extra points if you serve it with a nice Chianti. 

Enjoy! 

Check out all the lovely ravioli recipes my Foodie Extravaganza friends are sharing today! Which one will you make on March 21st for National Ravioli Day? 

Many thanks to our host, Karen of Karen’s Kitchen Stories. 

• Easy Ravioli Lasagna from Food Lust People Love
• Garden Greens-Stuffed Ravioli from Culinary Cam
• Gluten Free Gnudi (Naked Ravioli) In Butter Garlic Sauce from Sneha’s Recipe
• Homemade Spinach and Cheese Ravioli with Tomato Sauce from Karen’s Kitchen Stories
• Seafood Ravioli from A Day in the Life on the Farm
• Toasted Ravioli from Palatable Pastime

Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.

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Lemon Ricotta Lobster Ravioli

Lemon ricotta lobster ravioli are easy to make and even easier to eat with their light, flavorful filling and tender pasta outside. Truly it’s a special meal for any special person or occasion. 

As I said in my original spinach and cheese ravioli post, our family loves the group project of making ravioli. The joint effort produces more ravioli much faster which helps us not feel so bad when they are eaten even more quickly. And they do disappear quickly. 

I was on my own making these lemon ricotta lobster ravioli so I decided to pare down the ingredients for the pasta dough and make just enough for about 24 ravioli, a manageable amount and still more that my husband and I could eat at one sitting. It’s always nice to have some leftovers of a nice dish and I can assure you, this is indeed a Very Nice Dish.

Lemon Ricotta Lobster Ravioli

You can serve this with your favorite sauce, but one caveat: Choose one that will complement and not overwhelm the flavors in your filling. We want that lobster to shine! I’ve included the ingredient list and instructions for my garlic browned butter wine sauce, in case you’d like to try it as well. It’s not the prettiest color but, oh, the flavor! So good. For the lobster meat, I used two lobster tails (8 1/4 oz or 230g total weight) and steamed them for about 7 minutes until internal temp reached 160°F or 71°C.

Ingredients

For the pasta dough:

1 1/2 - 1 2/3 cups or 187.5- 208g tipo 00 flour (plus extra for rolling out the pasta)

1 egg 

1 egg yolk (save white for filling)

2 teaspoons olive oil or salad oil 

1/2 teaspoon fine sea salt

For the ravioli filling:

4 oz or 112g cooked lobster meat, chopped

1 large clove garlic, minced

1/2 cup or 125g whole milk ricotta cheese

1 egg white

Zest of 1 lemon

1 sprig Italian parsley, just leaves, chopped finely, plus extra for garnish, if desired

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

For the garlic brown butter wine sauce (optional):

3 tablespoons butter

1 clove garlic, sliced as thinly as possible

2 tablespoons flour

1/4 cup or 60ml dry white wine

1 cup or 240ml lobster or seafood stock (from a cube is fine – I used shrimp)

1/2 teaspoon salt

Method

In large bowl, combine 3/4 cup or 94g flour, 1/4 cup or 60ml water and remaining dough ingredients. With mixer at slow speed, beat for two minutes, occasionally scraping the bowl with a rubber spatula.

Using a wooden spoon or a Danish dough whisk, stir in enough of remaining flour to make a soft dough.

Turn out onto floured surface and knead until smooth and elastic, about 10 minutes. Wrap in cling film and let stand at least 30 minutes. (After the 30 minutes, refrigerate the dough if you are making this ahead of time.)

While the dough rests, we can get on to the ravioli filling. It couldn’t be simpler. Mix all the ingredients together well in a mixing bowl. Set aside.

Once the dough has rested, cut it in four equal pieces and remove one. Wrap the rest of the dough again with the cling film.

Flour the dough ball well and use a rolling pin or a pasta roller to roll it out quite thinly to the size of your ravioli plaque. Check out my original ravioli post to see my roller in action.

Flour your ravioli plaque liberally and lay the sheet of pasta on top. Fill each hole with about a teaspoon of the filling.

Using the second quarter of the dough and, following the same instructions, roll it out to the size of your ravioli plaque.

Use a pastry brush to wet the pasta on the plaque between the spoons of filling.

Carefully, starting at one end, lay the second sheet of pasta on top of the filled one, sticking the two sheets together and pressing out the air as you go along.

Turn the ravioli plaque over and let the filled pasta drop out onto your countertop. If it sticks, just gently pry it off.

Trim the ravioli around the edges and cut them apart.

Set them aside on a plate lined with cling film that has been well floured.

Continue the process until all the ravioli are rolled out, filled and cut apart. I put another layer of cling film and flour again with each layer of ravioli.

The ravioli should be stored in the refrigerator, covered with cling film until you are ready to boil them.

I re-rolled the scraps that were cut off and just made a few noodles with them so they didn't go to waste. I cooked those a different night to add to a veggie stir-fry.

If you are making my garlic brown butter wine sauce, now’s the time. If not prepare your own sauce.

Cook the butter over a medium heat, watching it carefully and stirring occasionally until it turns a nutty caramel color. 

Add in the sliced garlic and cook stirring for about 15-20 seconds. 

Immediately whisk in the flour until it's incorporated into the butter.

Slowly pour in the wine and stock and whisk until creamy. Cook over a medium heat until the sauce reduces slightly and thickens. 

Add the salt and stir well. Keep warm until the ravioli are cooked. 

To cook the ravioli, boil water with salt and a little olive oil in a large pot, as you would for regular pasta, and lower the ravioli in gently a few at a time. Stir gently so they don’t stick to each other or the bottom of the pot. They only take a few minutes to cook. 

Remove with a slotted spoon and tap it gently on a folded paper towel to get rid of most of the water. 

Serve with the sauce of your choice or my garlic brown butter wine sauce. Spoon over the ravioli to serve.

Garnish with chopped parsley, if desired. 

Enjoy!

It’s Fish Friday Foodie time and this month we are starting the year off in style by sharing lobster recipes. Check out the links below! Many thanks to our host Camilla of Culinary Cam. 

• Keto Lobster Scrambled Eggs by Sneha's Recipe
• Lemon Ricotta Lobster Ravioli by Food Lust People Love
• Lobster Tacos by A Day in the Life on the Farm
• Spicy Lobster Bao by Karen’s Kitchen Stories
• Surf and Turf (Grilled Steak and Lobster) by Palatable Pastime
• Warm Lobster Salad by Culinary Cam

Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.

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