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5 from 1 vote
Crab Ravioli with Pea Puree
Cook Time
6 mins

Fresh Crab, lemon zest and pea puree come together for a perfect savory spring dish

Course: Main Course
Cuisine: International
Servings: 3
  • 1 cup fresh lump crab, picked over for shells and dried
  • .5 cup whole milk ricotta Calabro brand
  • 1.5 tsp very finely minced fresh parsley
  • 1/4 tsp very finely minced fresh dill leaves
  • 3 tbsp good quality freshly grated parmesan cheese
  • 1/8 tsp very fine fresh grated pepper (about 8 turns on pepper mill)
  • 3/4-1 tsp kosher salt
  • 1 lemon finely zested (for filling mixture)
  • A few longer strands of grated lemon peel for garnish
  1. Combine all ingredients into a medium size mixing bowl. Use the back of a fork and work your way around the bowl to combine ingredients very, very well. The crab should be broken down and the mixture should be similar to a spreadable cheese. (Optional: Add mixture into a piping bag)

  2. Using your favorite fresh pasta recipe, roll out your dough into sheets and prepare your dough for filling. 

  3. Fill raviolis with about a teaspoon of mixture, or as much as is needed for your ravioli frame. 

  4. After raviolis are sealed, set onto a tray lined with parchment, and heavily floured with semolina so the raviolis do not stick to the parchment. Keep cold. 

  5. Cook raviolis for about 3 minutes in boiling, salted water. Gently add to sauce  pan and plate raviolis with extra crab. Garnish with lemon zest peels. Drizzle with olive oil. Serve hot. 

Recipe Notes

I used the following recipe as the basis of my pea puree with some personal changes along the way. You can use any light, pea or a pea and mint soup recipe, and adjust it to the right thickness and flavor profile. Just make sure it is very silky & smooth.