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Homemade Crab Ravioli
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- SERVES
- 6
- COOK TIME
- 35 Min
If you thought it was difficult to make homemade ravioli then you're in for a real treat. Our Homemade Crab Ravioli is such a breeze, you won't even break a sweat getting dinner ready! This creamy crab concoction is the perfect way to enjoy homemade pasta and seafood. Serve them as an appetizer or for dinner; either way, these will always be a hit!
What You'll Need
- 2 (6-ounce) cans lump crabmeat, drained
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup ricotta cheese
- 2 tablespoons grated Parmesan cheese
- 1/2 cup chopped fresh parsley
- 2 scallions, finely chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 (12-ounce) package wonton skins (48 skins total)
What to Do
- In a medium bowl, combine all ingredients except the wonton skins.
- Place a single wonton skin on a flat surface and spoon a teaspoon of the crabmeat mixture onto the center of the wonton skin. Using a pastry brush or your fingertips, moisten the edges of the wonton skin with water. Fold one corner of the wonton skin across to meet the opposite corner, forming a triangle. Using your fingers, carefully seal the ravioli, being careful to keep the filling inside. Place on a platter and repeat with the remaining ingredients.
- Fill a soup pot three-quarters full with water and bring to a boil over high heat. Place 12 ravioli in the boiling water and cook 6 to 7 minutes or until tender. Remove with a slotted spoon and place in a colander to drain completely. Continue with remaining ravioli.
Just a Suggestion!
- Serve these topped with either warm marinara sauce or simply with grated Parmesan cheese.
- This may just be the simplest lasagna you'll ever make, because ravioli is involved! And it's delicious, too!
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If you loved this easy ravioli recipe, be sure to check out our collection of Unforgettable Recipes with Ravioli: 9 of Our Best Ravioli Recipes.
If you love these recipes, then you'll love this FREE eCookbook!
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kathrynboglovits 4457173
Sep 10, 2020
I had never made ravioli before and was worried how this would turn out. Now I know there was nothing to worry about. Not only was this easy but it was delicious! My husband had 3 servings and would have had more if his stomach would have let him. I didn't have scallions so used about a Tbsp of finely chopped sweet onion and I used dried parsley and both worked just fine. Adding cream to a jarred spaghetti sauce added just enough tang to compliment the ravioli as well. We will definitely be making this again soon.
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kmcartoonity 6207274
Jun 07, 2017
Whenever I go to a nice Italian restaurant, I love to order the seafood pasta dishes. This one looks so fancy and elegant that people will think you spent all day in the kitchen making them. I buy frozen lump crabmeat, as I think it tastes a lot more fresh and sweet than the canned variety, so I think I will thaw out some of that and use it. A classic cream sauce would be lovely on top of this!
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