Crab Rangoon Ravioli

Fresh sheets of egg pasta filled with crabmeat, cream cheese, chives and garlic make the most succulent crab Rangoon ravioli! Serve simply buttered or with the sauce of your choice.  

We don’t eat out very often since I love to cook and my husband has gotten pretty good at it himself, since he started taking turns during the recent pandemic. One place we do like to go is a Chinese buffet that has wonderful sticky ribs and crispy shell on shrimp. It also serves my late sister's favorite, crab Rangoon, crunchy deep-fried wonton wrappers filled with cream cheese and crab. 

Crab and cream cheese are a delightful mixture but I'm not big on deep frying at home so when I had leftover crab a while back filling ravioli to boil seemed like much a better idea.

This is a dish that takes time to make but homemade ravioli dough is so worth it. And the filling is super easy to make! It’s special enough for either the main course at an intimate dinner party, or like fancy Italian restaurants do, you can serve just three or four per person in shallow bowls, as your starter. 

Crab Rangoon Ravioli

This recipe makes about 24 ravioli but is easily doubled. After making and filling the ravioli, any scraps of pasta can be cut into noodles and refrigerated to be boiled for another dish, another day. I used my leftovers in a stir-fry. This recipe was adapted from one on Thailand 1 Dollar Meals.

Ingredients  

For the egg pasta dough:

1 1/2 - 1 2/3 cups or 187.5- 208g tipo 00 flour (plus extra for rolling out the pasta)

1 egg 

1 egg yolk (save white for filling)

2 teaspoons olive oil 

1/2 teaspoon fine sea salt

For the filling:

Small bunch chives

1 clove garlic

4 3/4 oz or 135g cream cheese

3/4 cup, lightly packed, or 130g crabmeat

1 egg white (saved from making the egg dough)

1 teaspoon Worcestershire sauce

For serving:

Pasta sauce of your choice or simply melted butter and garlic

Parmesan cheese, grated

Extra chives for garnish

Crushed red pepper (optional)

Method

In large bowl, combine 3/4 cup or 94g flour, 1/4 cup or 60ml water and remaining dough ingredients. With mixer at slow speed, beat for two minutes, occasionally scraping the bowl with a rubber spatula.

Using a wooden spoon or a Danish dough whisk, stir in enough of the remaining flour to make a soft dough. I start with half and go from there. You may not use it all. 

Turn out onto floured surface and knead until smooth and elastic, about 10 minutes. Wrap in cling film and let stand at least 30 minutes. (After the 30 minutes, refrigerate the dough if you aren’t ready to assemble your ravioli yet.) 

While the dough rests, we can get on to the ravioli filling. It couldn’t be simpler. 

Finely chop the chives and mince the garlic. 

Mix all the ingredients together well in a mixing bowl. Set aside.

Once the dough has rested, cut it in four equal pieces and remove one. Wrap the rest of the dough again with the cling film.

Flour the dough ball well and use a rolling pin or a pasta roller to roll it out quite thinly to the size of your ravioli plaque. Check out my original ravioli post to see my roller in action.

Flour your ravioli plaque liberally and lay the sheet of pasta on top. Fill each hole with about a teaspoon of the filling.

Using the second quarter of the dough and, following the same instructions, roll it out to the size of your ravioli plaque.

Use a pastry brush to wet the pasta on the plaque between the spoons of filling.

Carefully, starting at one end, lay the second sheet of pasta on top of the filled one, sticking the two sheets together and pressing out the air as you go along.

Turn the ravioli plaque over and let the filled pasta drop out onto your countertop. If it sticks, just gently pry it off.

Trim the ravioli around the edges and cut them apart.

Set them aside on a plate lined with cling film that has been well floured.

Continue the process until all the ravioli are rolled out, filled and cut apart. I put another layer of cling film and flour again with each layer of ravioli.

The ravioli should be stored in the refrigerator, covered with cling film until you are ready to boil them.

When you are ready to cook the ravioli, warm your sauce of choice or serve simply with some melted butter, perhaps with a little chopped garlic. 

When your sauce is simmering, if using, heat a pot of salted water to boiling. 

Add several ravioli at a time, using a slotted spoon being careful not to over-crowd the pot. Cook for 4 to 5 minutes, or until tender.

Remove with a slotted spoon to the pan with the warmed sauce. As you can see, I added mine to a pan with just butter and garlic. 

Stir gently to coat then spoon into plates or bowls to serve. Top with grated Parmesan, crushed red chili pepper and some chopped chives for garnish, if desired.

Enjoy!

It’s Sunday FunDay and today we are sharing dinner party dishes! Check out the links below. 

• Anti-Hero Appetizers from Culinary Cam
• Banana Cream Pie from A Day in the Life on the Farm
• Black Eyed Peas Curry - Safed Lobia ka Salan from Sneha's Recipe
• Crab Rangoon Ravioli from Food Lust People Love
• Crockpot Pulled Pork with Ale from Amy's Cooking Adventures
• Mini Chicken Tostada Appetizers from Karen's Kitchen Stories
• Shrimp, Papaya and Pineapple Salad from Palatable Pastime

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin these Crab Rangoon Ravioli!

 .