Crab Shrimp Ravioli with Saffron Cream Sauce
Indulge in the luxurious flavors of this Crab Shrimp Ravioli with Saffron Cream Sauce, a homemade pasta dish that’s sure to impress. Delicate ravioli pillows are filled with a decadent mix of sweet crab meat, succulent shrimp, creamy ricotta, and zesty lemon, all wrapped in tender, freshly made pasta. The saffron cream sauce adds an elegant touch with its golden hue and aromatic richness, perfectly complementing the seafood filling. Ideal for dinner parties or a romantic evening in, this recipe combines gourmet flair with comforting textures. Serve these perfectly sauced ravioli with a sprinkle of fresh parsley for a dish that's as stunning as it is delicious. Perfect for seafood lovers and fans of artisanal pasta, this recipe strikes a balance between sophistication and homestyle warmth.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 large Eggs
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 8 ounces Shrimp (peeled, deveined, chopped)
- 8 ounces Cooked crab meat
- 1 cup Ricotta cheese
- 1 cup Parmesan cheese (grated)
- 2 cloves Garlic (minced)
- 1 teaspoon Lemon zest
- 0.5 teaspoon Ground black pepper
- 1.5 cups Heavy cream
- 0.5 teaspoon Saffron threads
- 3 tablespoons Unsalted butter
- 2 small Shallots (minced)
- 0.5 cup White wine
- 2 tablespoons Fresh parsley (chopped)
Instructions
In a large bowl, mix the flour with a pinch of salt. Make a well in the center, add 2 eggs and olive oil, and gradually incorporate the flour until a dough forms. Knead for 10 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
In a pan over medium heat, sauté the shrimp in 1 tablespoon of butter for 2-3 minutes until cooked through. Let cool slightly.
In a medium bowl, combine cooked shrimp, crab meat, ricotta, Parmesan cheese, lemon zest, garlic, and black pepper. Mix well and set aside.
Divide the pasta dough into 4 portions. Roll each portion out thinly using a pasta machine or rolling pin. Cut the sheets into even rectangles.
Whisk the remaining egg with a tablespoon of water to create an egg wash.
Spoon small amounts of the filling onto one pasta sheet, spacing them evenly. Brush egg wash around the filling mounds, then cover with another sheet of pasta. Press around the filling to seal and cut into individual ravioli.
Bring a large pot of salted water to a boil. Cook the ravioli in batches for 3-4 minutes until they float to the surface. Remove with a slotted spoon and set aside.
To make the saffron cream sauce, steep saffron threads in 2 tablespoons of hot water for 5 minutes.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add shallots and sauté until soft, about 2 minutes. Deglaze with white wine and simmer for 1-2 minutes.
Stir in heavy cream and the saffron water, then reduce the heat and simmer for 5 minutes until thickened slightly. Season with salt and pepper to taste.
Add the cooked ravioli to the sauce and toss gently to coat.
Garnish with fresh parsley and serve immediately.
Nutrition Facts
Calories |
4692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 284.5 g | 365% | |
| Saturated Fat | 160.4 g | 802% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1937 mg | 646% | |
| Sodium | 9443 mg | 411% | |
| Total Carbohydrate | 219.6 g | 80% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 3.7 g | ||
| Protein | 272.6 g | 545% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 4132 mg | 318% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2455 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
