Crabmeat Ravioli with Red Pepper Cream Sauce
Elevate your dinner menu with this elegant Crabmeat Ravioli with Red Pepper Cream Sauce, a dish that combines the delicate sweetness of fresh crab with the bold, velvety flavors of a roasted red pepper cream sauce. Each handmade ravioli is stuffed with a luxurious blend of crabmeat, ricotta, Parmesan, and fresh herbs, creating a melt-in-your-mouth filling. The rich and slightly smoky red pepper cream sauce, made with a hint of paprika, perfectly complements the seafood, adding depth and vibrant color to your plate. This recipe is ideal for impressing guests or treating yourself to a restaurant-quality meal at home. With its harmonious blend of flavors, homemade pasta technique, and eye-catching presentation, this dish is sure to become a favorite for special occasions. Perfectly paired with a crisp white wine and a sprinkle of Parmesan, it's a showstopping meal that's as satisfying as it is beautiful.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.5 teaspoons Salt
- 3 Eggs
- 1 tablespoon Olive oil
- 1 cup Fresh crabmeat
- 0.5 cups Ricotta cheese
- 0.25 cups Parmesan cheese, grated
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Garlic, minced
- 0.25 teaspoons Black pepper
- 2 tablespoons Butter
- 2 medium Roasted red peppers, drained
- 1 cup Heavy cream
- 0.5 cups Chicken or vegetable broth
- 0.25 teaspoons Paprika
Instructions
In a large mixing bowl, combine the flour and salt. Make a well in the center and crack 2 eggs into it. Add the olive oil.
Gradually mix the flour into the eggs and oil until a dough forms. Knead for about 8–10 minutes on a floured surface until the dough is smooth and elastic. Wrap in plastic wrap and let rest for 30 minutes.
While the dough is resting, prepare the crab filling. In a medium bowl, combine the crabmeat, ricotta cheese, Parmesan cheese, parsley, garlic, and black pepper. Mix well and set aside.
Once the dough has rested, divide it into two sections. Roll out each section into thin sheets using a rolling pin or pasta machine.
Place small spoonfuls of the crab filling spaced 2 inches apart on one sheet of dough. Brush a little beaten egg (from the remaining egg) around the edges of the filling to help seal the ravioli.
Carefully lay the second sheet of dough over the filling, pressing gently around each mound of filling to seal. Use a ravioli cutter or sharp knife to cut into individual ravioli. Set aside on a floured surface.
In a blender, combine the roasted red peppers and chicken or vegetable broth. Blend until smooth.
In a large skillet, melt the butter over medium heat. Add the red pepper puree and stir well. Pour in the heavy cream and paprika, and bring to a gentle simmer. Cook for about 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
Bring a large pot of salted water to a boil. Carefully drop the ravioli into the water and cook for 3–4 minutes, or until they float to the surface. Remove with a slotted spoon.
Serve the ravioli topped with the red pepper cream sauce. Garnish with additional Parmesan cheese or parsley if desired.
Nutrition Facts
Calories |
2752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.7 g | 201% | |
| Saturated Fat | 80.9 g | 404% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1084 mg | 361% | |
| Sodium | 5303 mg | 231% | |
| Total Carbohydrate | 200.3 g | 73% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 6.0 g | ||
| Protein | 115.3 g | 231% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 1142 mg | 88% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1636 mg | 35% | |
*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.
