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Homemade Crab Ravioli

(1 Votes)
Homemade Crab Ravioli
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

  1. In a medium bowl, combine all ingredients except the wonton skins.
  2. 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.
  3. 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!

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I have not made this yet so I cannot rate it.

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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.

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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