If you love seafood and fresh pasta, you’re in for a treat with this Crab Ravioli with Saffron Dill Sauce Recipe. It’s a dish that’s elegant enough to serve on a special night but surprisingly approachable to make at home. I absolutely love how the delicate sweetness of crab pairs perfectly with the bright notes of dill and the subtle warmth of saffron in the sauce. Stick around because I’m going to walk you through every step – trust me, once you try this, it will become a favorite in your kitchen too!
Why You’ll Love This Recipe
- Fresh Homemade Pasta: Making your own pasta dough might sound intimidating, but it’s incredibly satisfying and tastes like nothing else.
- Balanced Flavors: The crab filling is tender and creamy, while the saffron dill sauce adds a fragrant, savory finish you’ll want to savor.
- Impress Without Stress: You don’t need fancy equipment or hours in the kitchen to pull this off beautifully.
- Perfect for Special Occasions: Whether you’re cooking for guests or a quiet date night, it’ll seriously wow everyone.
Ingredients You’ll Need
The beauty of this Crab Ravioli with Saffron Dill Sauce Recipe is in its simplicity and freshness. You’ll want to use high-quality crab meat and fresh herbs for the best results. Also, opting for “00” flour gives the pasta a wonderfully silky texture.
- Eggs: The binders for your pasta dough – fresh eggs make the dough more elastic and flavorful.
- “00” Flour: This finely milled Italian flour creates the silkiness you want in fresh pasta dough.
- Tinned Crab Meat: Be sure to drain it well; the quality of the crab will really shine in the filling.
- Ricotta Cheese: Adds creaminess and balances the crab’s flavor perfectly.
- White Pepper: A subtle way to add warmth without overpowering the delicate crab.
- Coarse Sea Salt: Key for seasoning the filling and pasta water properly.
- Fresh Dill: The herb that brightens and compliments the crab from filling to sauce.
- Butter: A simple addition that brings richness and helps carry the flavors in the sauce.
- Shallot: Adds sweetness and depth to the saffron sauce.
- White Wine: Helps reduce the sauce while adding acidity and complexity.
- Saffron: The star spice of the sauce – it perfuses an elegant color and floral aroma.
Variations
I love making this recipe my own by swapping a few ingredients to fit the occasion or what’s in the fridge. You’ll find that a little flexibility allows this crab ravioli to suit different tastes and dietary needs.
- Gluten-Free Variation: I once experimented with gluten-free flour blends for the pasta dough and found it works well with a bit more kneading and patience.
- Herb Swap: If you don’t have dill, try substituting fresh tarragon or chives for a slightly different but still lovely herbal note.
- Sauce Twist: Adding a splash of lemon juice to the saffron dill sauce gives it a fresher zing, especially in warmer months.
- Crab Alternatives: Feel free to try this with other seafood like lobster or shrimp, just adjust seasoning slightly.
How to Make Crab Ravioli with Saffron Dill Sauce Recipe
Step 1: Make the Pasta Dough
Start by piling your “00” flour on a clean work surface and form a well in the center. Crack the egg and egg yolk into a bowl and give them a light whisk. Pour the eggs into the flour well and begin combining them using a fork. At first, the mixture will be runny, but as it thickens, switch to using your hands to bring it all together into a dough. Knead for about 10-15 minutes until it’s smooth and silky — this is key! I like to set a timer so I don’t slack off. Then wrap it tightly in cling film and chill for at least 30 minutes. Patience here pays off with the perfect pasta texture.
Step 2: Prepare the Crab Filling
Drain your crab meat really well – excess moisture is the enemy of a good filling. Mix it gently with ricotta cheese, white pepper, coarse sea salt, and finely chopped fresh dill. Here’s a trick I discovered: line a small bowl with kitchen paper and press the filling into it to drain even more moisture before filling your pasta. This stops soggy ravioli and keeps everything tasting bright and fresh.
Step 3: Roll and Shape the Ravioli
Roll out your dough as thinly as possible — I find a pasta machine makes this part so much easier. Cut the dough in half, keep one half wrapped so it doesn’t dry out. Pass the first half through the machine starting thick and gradually thinning it over several passes. Lightly flour your ravioli mold and place a sheet of pasta on top. Drop spoonfuls of filling evenly, avoiding overfilling. Moisten the edges carefully with water to help seal. Top with another pasta sheet and press gently, rolling a small rolling pin (if your mold has one) to seal and cut the ravioli perfectly. I get about 18 ravioli from this batch. Set them aside on a floured surface or tray.
Step 4: Cook the Ravioli and Make the Sauce
Bring a large pot of salted water to a boil — remember, it should be well salted like the sea for flavor. Meanwhile, melt butter in a medium frying pan over medium-low heat. Add finely diced shallot and soften gently for 3-4 minutes without browning. Turn up the heat, pour in the white wine, and let it reduce by half. Add the pinch of saffron and fresh dill to infuse their aroma. When the water boils, gently drop the ravioli in and cook for 90 seconds – they cook quickly since they’re fresh. Drain them carefully and toss right into your saffron dill sauce, coating the ravioli for 15-30 seconds to marry the flavors.
Pro Tips for Making Crab Ravioli with Saffron Dill Sauce Recipe
- Kneading Patience: Keep kneading your pasta dough until it feels silky and elastic — this creates the perfect texture that’s worth the time.
- Drain That Filling: Moisture ruins ravioli! Always press your crab filling with kitchen paper to prevent watery pockets.
- Seal With Care: Moisten the pasta edges lightly with water and press gently to avoid trapping air — no one likes bursting ravioli in the pot.
- Cook Time is Quick: Fresh ravioli cook in under two minutes — set a timer so you don’t overcook and lose that tender bite.
How to Serve Crab Ravioli with Saffron Dill Sauce Recipe
Garnishes
Personally, I love a simple garnish to highlight this dish’s freshness. A few sprigs of fresh dill laid atop the cooked ravioli add a lovely visual and extra herbal fragrance. Sometimes I sprinkle a tiny pinch of lemon zest for brightness. A light drizzle of extra virgin olive oil finishes it off beautifully.
Side Dishes
This dish pairs beautifully with a crisp green salad dressed simply with lemon vinaigrette. Steamed asparagus or sautéed baby spinach lightly tossed with garlic also complements the richness in the sauce without overpowering the delicate crab flavors.
Creative Ways to Present
For special occasions, I like arranging the ravioli in a shallow bowl with the saffron dill sauce spooned over, then topping with edible flowers for a whimsical touch. You could also plate each ravioli individually on small appetizer spoons for an elegant starter at your dinner party.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which I doubt you will), place them in an airtight container and refrigerate. I find they’re best eaten within a day to enjoy the fresh pasta texture. Just make sure to separate layers with parchment or wax paper so they don’t stick together.
Freezing
I often freeze uncooked ravioli by laying them flat on a baking sheet lined with parchment, freezing until solid, and then transferring to freezer bags. This way, you can keep them up to a month. When ready to cook, drop them straight into boiling water—no need to thaw!
Reheating
For leftovers, gently reheat the ravioli in a skillet with a bit of butter or toss them in warm saffron dill sauce on medium heat. Microwaving can make fresh pasta rubbery, so low heat on the stovetop preserves that tender texture.
FAQs
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Can I use fresh crab instead of tinned crab meat in this Crab Ravioli with Saffron Dill Sauce Recipe?
Absolutely! Fresh crab meat can be used and often tastes even sweeter and fresher in the filling. Just be sure to cook the crab meat beforehand and drain any excess moisture thoroughly to avoid soggy ravioli.
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Is making pasta from scratch difficult for beginners?
It may seem intimidating at first, but with a bit of practice, homemade pasta becomes second nature. Kneading well and letting the dough rest are important steps that help the texture. Using a pasta machine takes a lot of the hard work out, and the rewards are worth the effort!
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What if I don’t have saffron for the sauce?
Saffron adds a unique flavor and aroma, but if you don’t have any, you can substitute with a pinch of turmeric for color and a touch of smoked paprika for depth. It won’t be the exact same but still delicious.
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How do I avoid the ravioli bursting while cooking?
Be careful not to overfill the ravioli and make sure to seal the edges well by moistening with water before pressing. Cooking them just until they float and for about 90 seconds keeps the delicate dough intact without bursting.
Final Thoughts
This Crab Ravioli with Saffron Dill Sauce Recipe holds a special place in my heart because it’s a bridge between everyday cooking and something truly special. The first time I made it, I was surprised by how restaurant-quality it tasted without the fuss or cost. Sharing it with friends and family always feels like a celebration, and I’m confident you’ll feel the same way once you try it. So roll up your sleeves and dive in – your taste buds will thank you!
Print
Crab Ravioli with Saffron Dill Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour
- Yield: 2 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
Description
Delicious homemade Crab Ravioli with a fragrant saffron and dill sauce. This elegant pasta dish features tender ravioli filled with a creamy mixture of crab meat, ricotta, and fresh dill, served in a buttery saffron sauce enhanced with white wine and shallots. Perfect for a special occasion or gourmet dinner.
Ingredients
Pasta Dough
- 1 Egg + 1 Egg yolk
- 135g (1 Cup + 1 Tbsp) “00” Flour
Filling
- 145g (100g Drained Weight) Tin Crab Meat
- 75g (¼ Cup) Ricotta Cheese
- Dash White Pepper
- ¼ teaspoon Coarse Sea Salt
- 3 tablespoon Fresh Dill (finely chopped)
Saffron Sauce
- 35g (2 Tbsp) Butter
- 1 Small (15g) Shallot (finely diced)
- 100ml (⅓ Cup + 1 Tbsp) White Wine
- Pinch Saffron
- 3 tablespoon Fresh Dill (finely chopped)
Instructions
- Make the Pasta Dough: Pile the flour on a work surface and form a well in the center. Crack the eggs into a bowl and lightly whisk them. Add the eggs to the flour well and gradually combine using a fork until the mixture thickens, then knead the dough by hand until smooth and silky, about 10-15 minutes. Wrap in cling film and refrigerate for 30 minutes.
- Prepare the Filling: Drain the tin crab meat thoroughly. In a small bowl, combine crab meat, ricotta, white pepper, coarse sea salt, and finely chopped fresh dill. Line another bowl with kitchen paper and place the filling in it to drain excess moisture for up to 20 minutes.
- Prepare the Saffron Sauce Ingredients: Peel and finely dice the shallot. Finely chop the fresh dill for the sauce.
- Roll Out the Pasta: Cut the pasta dough in half, keep one half wrapped. Using a pasta machine, roll the dough starting at the widest setting, passing it 3-4 times folding it back on itself, then gradually reduce thickness, passing 2-3 times at each thinner setting until very thin. Repeat with the other half.
- Form the Ravioli: Dust a ravioli mould with flour and place a sheet of pasta over it. Spoon the crab filling evenly into the moulds without overfilling. Moisten the exposed pasta edges with water and cover with a second pasta sheet, ensuring no air is trapped. Seal and cut the ravioli using a small rolling pin. This recipe yields approximately 18 ravioli.
- Cook the Ravioli: Bring a large saucepan of well-salted water to a boil (½ tablespoon salt per 2 litres). Drop in the ravioli and cook for 90 seconds until tender. Drain carefully.
- Make the Saffron Sauce: While ravioli cooks, heat the butter in a medium frying pan over medium-low heat. Add the diced shallot and gently sauté for 3-4 minutes without browning. Increase heat to medium, add white wine and reduce by half. Stir in saffron and chopped dill.
- Combine and Serve: Add the drained ravioli to the saffron sauce pan and gently toss to coat for 15-30 seconds. Serve immediately for best flavor and texture.
Notes
- Homemade crab ravioli with dill and saffron sauce may seem complicated, but with a little patience, you can make this dish like a pro in about an hour. Practice will make you faster.
- Draining the filling before filling the pasta is crucial to prevent soggy ravioli.
- Using a pasta machine and ravioli mould greatly simplifies the process and helps achieve uniform results.
- Do not overcook the ravioli to maintain a tender texture.
- If you don’t have access to fresh dill, dried dill can be substituted but fresh is preferred for best flavor.
Nutrition
- Serving Size: 1 serving (approx. 9 ravioli)
- Calories: 339
- Sugar: 2g
- Sodium: 684mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 283mg
