Wednesday, February 3, 2010

Crab Ravioli in Creamy Tomato Sauce

I have been looking for interesting dishes to try as part of my resolution, and I found this one while searching for ravioli recipes on Food Network's website. This isn't traditional ravioli though. 1) It's made with wonton wrappers (SUPER easy prep), and 2) Crab isn't really traditional filling for it? I will say, this is YUMMY ravioli, but it is a little me. This will be added to my recipe book, and WILL be made again. If you like crab, you should try this!

Recipe Source: Semi-Homemade Cooking with Sandra Lee

  • 1 (6-ounce) can lump crabmeat - I used Bumble Bee, but I didn't use the Fancy Lumpmeat, I used the other 6-ounce crabmeat, & it worked great.
  • 1/2 cup ricotta cheese
  • 1 teaspoon Italian seasoning
  • 1 (12-ounce) package wonton wrappers (about 32 wrappers)
  • 1 egg, beaten
  • 1 cup milk - I used whole milk.
  • 1 (1.3 ounce) package creamy tomato sauce mix - I used Knorr brand Parma Rosa sauce mix.
  • 2 tablespoons butter
  • Chopped parsley, for garnish
  1. Drain crabmeat, reserving liquid. In a small bowl, combine crabmeat, cheese, and Italian seasoning.
  2. This is about 1/3 of what you get. I was almost done with making the ravioli, and figured I should take a picture of what the mixture looked like.
  3. Brush a wonton wrapper with the beaten egg.
  4. Place about 1/2 teaspoon crab mixture in the center, and fold wrapper diagonally to create a triangle. Press edges to seal. Transfer to a flour-dusted baking sheet. Repeat until all of crab filling has been used; this should make about 32 ravioli. (I put 1 teaspoon of the crab mixture in each wrapper because 1/2 teaspoon just looked too skimpy. I ended up with 31 raviolis.)
  5. This is 1 teaspoon of mixture on the wonton.
    This is the ravioli folded, sealed, and ready to go!
    Here are all of my little crab raviolis ready to go in the pot. As you can see by the top left and top right corners, I was trying to be a little creative. =)
  6. Bring a large pot of salted water to boil. Meanwhile, in a large saucepan, combine milk and reserved drained crab liquid over medium-high heat. Whisk in sauce, add butter, and bring to a boil. Reduce heat and simmer, stirring frequently, for 3 minutes. Keep sauce warm over low heat while you boil the ravioli.
  7. The sauce reduced a bit after I took this picture, and it is a deeper orange color than this.
  8. In batches of 8, drop ravioli into boiling water. Cook for 2 minutes, or until ravioli rise to the surface. With a slotted spoon, carefully transfer ravioli to sauce. Repeat until all ravioli are cooked. (I didn't transfer the ravioli to the sauce. Instead I just poured some over the ravioli.)
  9. Divide ravioli equally among 8 plates. Sprinkle with parsley and serve.
  10. Ratings: Me: 5 stars! Hubby: He said a 9.5 out of 10! My parents: They both said "YUMMY, it was SOO good!"



  1. It was definitely a keeper. Scrumptious is what my hubby and I said. A little rich but at the same time who's gonna eat tons of it anyway because they are filling at the same time. Great job on these Ashley! We LOVED them! :)

  2. I love crab!! Almost anything crab is a winner in my book! This dish looks so neat and yummy! Adding it to a list of things to make for dinner!! Thanks for all these lovely recipes!! Can't wait to try this one!!

  3. This has to be one of the easiest pasta dishes I have ever made. Wanna really impress? Make this! I promise, it won't disappoint. I LOVED it.