Ravioli Crab & Shrimp Stuffed

Name: Crab & Shrimp Stuffed Ravioli
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Ingredients: Ravioli ice tray; 1 1/2 cup flour; 6 oz egg (scrambled =’s 2 eggs); 3 oz egg (scrambled for ravioli glue =’s 1 egg); ¼ tsp salt; 6 oz crab (Lump, claw is fine it will put off more crab flavor. Fresh or can crab is seasonal…); 6 oz shrimp (Cleaned and rough chopped about 3/16 diameter.); ½ cup parmigiana; 1 oz egg (scrambled = 1 egg); ¼ cup bread crumbs; 2 g garlic (fresh chopped =’s 2 cloves); ¼ tsp salt; 1/2 cup chopped onion; 2 tbs butter; 2 tbs flour; 14 ½ oz tomatoes (diced stewed canned); 1/2 tbs basil (Fresh chopped or julienne for garnish.); 1/2 tsp salt; 1/4 tsp pepper; 8 oz shrimp (Cleaned an deveined.); 1 1/2 cups heavy whipping cream

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5 from 2 votes

Crab & Shrimp Stuffed Ravioli

Great recipe with a little extra work ahead depending on if you’re making the ravioli. If you are using the fresh store bought ravioli then this recipe is for your sauce. The sauce is hopped up with shrimp so it’s a little extra compared to a tomato cream sauce. There’s basically 3 ways to get ravioli on the plate: pre-made, pre-made pasta sheets, and you… I made these with pre-made pasta sheets which meant I had to add the stuffing but not make the actual pasta. Making pasta is easier than you think and messier than I personally want to deal with in the clean up stage. Still, I dropped a simple way to make pasta sheets below. We will need 4 sheets total to make 2 trays to feed 1-2 people.

Course Main Course

Style Italian

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Servings

Calories 1711kcal

Author Shawn

Ingredients

Ravioli Parts

Ravioli ice tray
1 1/2 cup flour
6 oz egg (scrambled =’s 2 eggs)
3 oz egg (scrambled for ravioli glue =’s 1 egg)
¼ tsp salt

Ravioli Stuffing Parts

6 oz crab (Lump, claw is fine it will put off more crab flavor. Fresh or can crab is seasonal…)
6 oz shrimp (Cleaned and rough chopped about 3/16 diameter.)
½ cup parmigiana
1 oz egg (scrambled = 1 egg)
¼ cup bread crumbs
2 g garlic (fresh chopped =’s 2 cloves)
¼ tsp salt

Sauce Parts

1/2 cup chopped onion
2 tbs butter
2 tbs flour
14 ½ oz tomatoes (diced stewed canned)
1/2 tbs basil (Fresh chopped or julienne for garnish.)
1/2 tsp salt
1/4 tsp pepper
8 oz shrimp (Cleaned an deveined.)
1 1/2 cups heavy whipping cream

USA - Euro

Instructions

The Ravioli Build

Combine all the Ravioli Stuffing Parts in a large bowl and set in the refrigerator. Save a couple tablespoons or parmigiana for garnish.
Combine all the Ravioli Parts in you food processor EXCEPT the egg for the glue.
Run the machine until a ball of dough forms.
If it’s not going to ball up add 1 tbs of water until it does.
Knead the ball on a flat flour dusted surface you can work on until you have a well combined mixture.
Wrap with plastic wrap and set aside for 30 minutes.
Cut the dough into 4 pieces.
Keeping things flour dusted roll out each piece until 1/16 thick. It’s pretty thin if you want you should have enough dough to go thicker (optional tip). It is a delicate process boiling the ravioli without breaking.
Lay a piece of dough on the ravioli ice tray.
10. Add a max of 1 tablespoon ravioli stuffing in each divot of your tray. It is best to not make a mound on the bottom of ravioli because rolling a roller pin over the overstuffed ravioli will get messy. Try to keep it flat.
11. Take a brush and wipe/paint egg on all the sides of the ravioli divots.
12. Place another one of your sheets over the ravioli.
13. Roll over your tray with a rolling pin. This will marry the two pasta sheets together. Do the other tray.
14. Pull out the raviolis, the tray should have proliferated the dough.
15. Get a pot of slightly salted water up to a boil and lets start the sauce.

The Sauce Build

In a medium heat pan add the onion, garlic, and salt. 325-350 degrees
Cook the onions until limp.
Add the tomatoes and whisk in the flour. Heat down to medium low 250-300 degrees
Back to the ravioli. Carefully place them in the boiling water for 3-4 minutes.
Strain the water from ravioli.
Heat the tomato sauce backup to medium heat.
Whisk in the whipping cream and add shrimp. Cook for 2 min.
Carefully put the ravioli in the sauce for a last 2-3 minute cook.
Pull from heat, let cool halfway, plate, garnish parm/basil.
10. Wala!

➕ Nutrition

Nutrition Facts

Crab & Shrimp Stuffed Ravioli

Amount Per Serving (355 g)

Calories 1711 Calories from Fat 918

% Daily Value*

Fat 102g157%

Saturated Fat 57g356%

Cholesterol 1328mg443%

Sodium 3766mg164%

Potassium 1226mg35%

Carbohydrates 106g35%

Fiber 6g25%

Sugar 9g10%

Protein 89g178%

Vitamin A 5685IU114%

Vitamin C 41.8mg51%

Calcium 858mg86%

Iron 12.9mg72%

* Percent Daily Values are based on a 2000 calorie diet.

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Hay yall! Don’t be afraid to adjust or substitute ingredients to your taste. These recipes didn’t come from a written measured recipe. They are made, noted, measured on the fly, then pumped up here when time permits and most importantly only if they tasted good.

If you don’t have any Texas Butter I guess we’ll overlook it if you use what’s in your pantry. Be sure to ask how something turned out or you have questions. Expect grammar errors, these are not checked much other than what my browser flags. Well, in general I can’t spell worth a crap. Thanks – Shawn

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