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
Scale
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
