Crab & Shrimp Ravioli With Saffron Cream Sauce

READY IN: 2hrs 20mins
Recipe by mikey1083

A delicious dish! I make it with homemade ricotta and homemade pasta but you could cut corners by using storebought ricotta and pasta sheets and it would still be great. Its full of flavor without being too heavy and the lightness of the saffron cream sauce really lets the flavor of the crab and shrimp be the star of the dish. An instant favorite!

Top Review by Foody McSnootypants

This turned out excellent (even though the photo I got was not for a serving that was plated well) We had it as the third course of a dinner party. The pasta was very simple to make from scratch - the key I think was kneading it assertively for about 15 minutes and then letting it rest. I rolled the pasta as thin as I could get it on a flat surface with a rolling pin ...this experience makes me want to take a look at pasta rollers. The recipe make a lot more filling that I could get into the ravioli so I recommend you double the pasta amount and you should get about 48 pieces from the filling. All of our guests really enjoyed this dish paired with an Oregon Pinot Grigio.

Ingredients Nutrition


  1. 1. Prepare ricotta cheese. Refrigerate.
  2. 2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
  3. 3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
  4. 4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
  5. 5. Knead dough for 10 minutes until dough is smooth and elastic.
  6. 6. Wrap ball of dough in plastic. Rest 30 minute.
  7. 7. Prepare filling while dough rests.
  8. 8. Sautee shrimp with butter and garlic until cooked.
  9. 9. After shimp is cooked, remove shrimp,.
  10. 10. Mix cooked butter and garlic with ricotta.
  11. 11. Chop shrimp into 1/4" pieces & mix with ricotta.
  12. 12. Add all other filling ingredients and stir until mixed together.
  13. 13. Cut dough in half.
  14. 14. On floured surface, roll dough to make a thin sheet (about 1/16" thick).
  15. 15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
  16. 16. Brush the edge of each round with reserved egg white.
  17. 17. Fill each round with about 1 T heap of filling.
  18. 18. Fold over and pinch shut, making sure the pasta is completely sealed.
  19. 19. Bring 4 quarts of salted water to a boil.
  20. 20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
  21. 21. Dust in 1 1/2 T flour to create a "roux".
  22. 22. Add wine and reduce 2-3 minutes.
  23. 23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
  24. 24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
  25. 25. Lightly toss ravioli in sauce until coated.
  26. 26. Serve topped with fresh parmesan and parsley.

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