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.
- 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
- 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
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.
Serving: 355g | Calories: 1711kcal | Carbohydrates: 106g | Protein: 89g | Fat: 102g | Saturated Fat: 57g | Cholesterol: 1328mg | Sodium: 3766mg | Potassium: 1226mg | Fiber: 6g | Sugar: 9g | Vitamin A: 5685IU | Vitamin C: 41.8mg | Calcium: 858mg | Iron: 12.9mg