Crab Stuffed Ravioli with Champagne Cream

Name: Crab Stuffed Ravioli with Champagne Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1/2 teaspoon salt; 1 cup cooked crab meat; 1/4 cup ricotta cheese; 1 tablespoon lemon zest; 1 tablespoon fresh parsley, chopped; Salt and pepper to taste; 1 tablespoon olive oil; 1 shallot, minced; 1 cup champagne or sparkling wine; 1 cup heavy cream; 1 tablespoon Dijon mustard; Salt and pepper to taste; Chopped chives for garnish

Highlighted under: Global Flavors

When I first thought about making Crab Stuffed Ravioli with Champagne Cream, little did I know how luxurious the dish would turn out. I wanted to create something unique yet delicious, and the silky champagne cream sauce paired perfectly with the sweet crab filling. The rich flavors intensify with each bite, making it feel like a special dining experience right in my own kitchen. It may seem complex, but I promise it’s inspiring to elevate your pasta game without a whole lot of fuss.

Created by

Veronica Miles

Last updated on 2026-01-10T01:58:14.115Z

Making crab stuffed ravioli was a culinary adventure for me. The key was to delicately balance the sweetness of the crab with just the right amount of seasoning. I tested various spices and found that a hint of lemon zest elevated the dish, adding a refreshing brightness. The way the flavors meld together in the sauce is nothing short of heavenly.

As I plated the ravioli, I was thrilled to see how the creaminess of the sauce clung perfectly to the pasta. I learned that keeping the sauce on low heat allowed the flavors to develop beautifully without overpowering the delicate crab. It’s these little techniques that make all the difference!

        Why You Will Love This Recipe
        Decadent crab filling that bursts with flavor
Luxurious champagne cream sauce that's silky and rich
Impressive dish perfect for entertaining or special occasions

      

Mastering Homemade Ravioli

The key to preparing your own ravioli lies in the pasta dough. It should be smooth and elastic, which is achieved by kneading it adequately on a floured surface. If the dough feels too sticky, dust it with additional flour as you work with it. After resting for 30 minutes, it becomes easier to roll out and yields a pasta that is both tender and robust enough to hold the decadent crab filling.

When rolling out the dough, aim for a thickness of about 1/16 inch. If using a pasta machine, start with the widest setting and gradually narrow it down. This not only improves the texture of the ravioli, but helps to achieve that delicate bite which complements the rich filling. Additionally, keeping your work area well-floured will prevent the dough from sticking and ensure a clean cutting process.

Perfecting the Crab Filling

Choosing high-quality crab meat is crucial for an impressive filling. Lump crab meat provides the best texture and flavor, so be sure to look for fresh or high-quality canned options. Combining it with ricotta adds creaminess, but don’t shy away from adding a splash of hot sauce or a pinch of Old Bay seasoning for a delightful kick. Balancing the flavors with lemon zest and parsley elevates the dish, imbuing a fresh taste that complements the cream sauce beautifully.

When incorporating the filling into the ravioli, ensure not to overfill. A small spoonful is usually sufficient. Overfilling can cause the ravioli to burst while cooking. Additionally, pressing the edges firmly will create a good seal; consider crimping with a fork for extra security and a decorative touch.

Elevating With Champagne Cream Sauce

The champagne cream sauce is where luxury meets comfort. By reducing the champagne, you intensify its flavor and create an aromatic base for the cream. Cook it until it reduces by half, which could take 3-5 minutes over medium heat. This step not only concentrates the flavor but also adds a lively acidity that cuts through the richness of the cream, making every bite decadent yet balanced.

For a variation in flavor, consider swapping out the champagne for a dry white wine or a sparkling cider if you prefer a non-alcoholic version. For a bit of extra depth, adding a teaspoon of grated Parmesan to the sauce while it simmers can amplify the richness and round out the flavors.

Ingredients

Ingredients for Crab Stuffed Ravioli with Champagne Cream

For the Ravioli:

2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
1 cup cooked crab meat
1/4 cup ricotta cheese
1 tablespoon lemon zest
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

For the Champagne Cream Sauce:

1 tablespoon olive oil
1 shallot, minced
1 cup champagne or sparkling wine
1 cup heavy cream
1 tablespoon Dijon mustard
Salt and pepper to taste
Chopped chives for garnish

Make sure to have all your ingredients ready before you start!

Instructions

Make the Pasta Dough

In a large mixing bowl, combine the flour and salt. Make a well in the center, and crack the eggs into the well. Using a fork, gradually mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 10 minutes until smooth. Wrap in plastic wrap and let it rest for 30 minutes.

Prepare the Filling

In a bowl, mix the crab meat, ricotta, lemon zest, parsley, salt, and pepper. Set it aside.

Roll Out the Pasta

Divide the dough into four pieces. Roll out each piece using a pasta machine or a rolling pin until very thin.

Assemble the Ravioli

Place small spoonfuls of the crab filling on one sheet of pasta, leaving space in between. Moisten the edges with water and place another sheet of pasta on top. Press down to seal, ensuring there are no air pockets. Cut into squares or circles.

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli for about 3-4 minutes or until they float to the surface. Drain and set aside.

Make the Sauce

In a skillet, heat the olive oil over medium heat. Sauté the shallots until soft. Add the champagne and reduce by half. Stir in the cream and mustard, and season with salt and pepper. Simmer for 5-7 minutes until thickened.

Serve

Plate the ravioli, drizzle with the champagne cream sauce, and garnish with chopped chives. Enjoy your elegant dish!

Savor every bite of this culinary delight!

Pro Tips

For extra flavor, consider adding a sprinkle of parmesan cheese on top just before serving. You can also substitute the crab with shrimp or lobster for a different twist.

Make-Ahead Options

The ravioli can be made ahead of time and stored in the refrigerator for up to 2 days. To prevent them from sticking together, dust lightly with flour and place them in a single layer on a baking sheet, covered with a clean kitchen towel. Alternatively, you can freeze them for up to 2 months. Lay them out on a baking sheet until frozen, then transfer to an airtight container or freezer bag, layering parchment paper between them.

If you opt to prepare the champagne cream sauce in advance, you can store it in the refrigerator for up to 3 days. Just reheat gently over low heat, stirring frequently to prevent it from separating. If the sauce is too thick upon reheating, a splash of additional champagne or cream can restore its desired consistency.

Serving Suggestions

Serving Crab Stuffed Ravioli is all about presentation. Plate the ravioli gently to maintain their shape and drizzle the champagne cream sauce generously over them. A sprinkle of finely chopped chives adds a pop of color and enhances the dish’s elegant appearance. You can serve this as a first course or pair it with a simple arugula salad dressed in lemon vinaigrette to balance the meal.

For those looking to impress further, consider pairing the dish with a chilled glass of the champagne you used in your sauce. This not only complements the flavors of the dish but also elevates the dining experience, making it truly special for any gathering or occasion.

Questions About Recipes

→ Can I make the ravioli in advance?

Yes, you can prepare the ravioli ahead of time and refrigerate them. Just ensure to use them within a day or two for the best texture.

→ What's a good wine to pair with this dish?

A chilled glass of white wine, such as Pinot Grigio or a Champagne spritzer, pairs beautifully with the flavors of the dish.

→ Can I freeze the ravioli?

Absolutely! Lay the uncooked ravioli on a baking sheet in a single layer and freeze. Once frozen, transfer them to a freezer-safe bag for up to 3 months.

→ What if I don't have champagne?

You can substitute the champagne with white wine or a non-alcoholic sparkling beverage for a similar effect.