Dreamy Striped Crab Ravioli With A Sage Butter Sauce Recipe

Crafting delectable striped crab ravioli demands creativity and passion for culinary excellence.

Delicate pasta sheets embrace sweet, tender crab meat with elegant precision.

Mediterranean influences shimmer through each handmade pocket of flavor.

Silky sage butter provides a luxurious coating that amplifies seafood’s natural richness.

Professional chefs and home cooks alike appreciate complex yet accessible dishes like this.

Fresh ingredients make all the difference when preparing such an impressive plate.

Prepare to impress your guests with this sophisticated, restaurant-quality meal that celebrates ocean-inspired cuisine.

FAQs

• What special technique is used to create the striped design on the ravioli?

The squid ink pasta dough is cut into strips and carefully layered onto plain pasta sheets, then pressed together with a rolling pin to create a distinctive black and white striped pattern.

• How do I know when my pasta dough is properly kneaded?

Check the dough by slicing it open with a paring knife. If few to no air bubbles are present and the dough has a smooth, elastic texture, it’s ready. If many air bubbles exist, continue kneading.

• Can I make the pasta dough ahead of time?

Yes, you can prepare the pasta dough in advance. After kneading, wrap the dough in plastic wrap and let it rest at room temperature for up to 30 minutes, or refrigerate for a few hours before using.

Striped Crab Ravioli with Sage Butter Sauce

• Master Culinary Craftsmanship: Create restaurant-quality striped pasta with a professional technique that transforms simple ingredients into an artistic dish.
• Visually Stunning Presentation: Impress guests with striking black and white striped ravioli that looks like an edible work of art, making dining a memorable experience.
• Gourmet Flavor Fusion: Combine delicate crabmeat with rich sage butter sauce, delivering a luxurious seafood experience that balances subtle and bold taste profiles.
• Customize with Creativity: Adapt the recipe by experimenting with different fillings or pasta stripe patterns, allowing personal culinary expression and kitchen innovation.

Ingredients to Prepare Crab Ravioli

• All-Purpose Flour: A foundational ingredient that creates the base for the pasta dough.
• Eggs, Egg Yolks: Provide structure, richness, and binding for the pasta dough.
• Salt: Enhances the overall flavor of the pasta.
• Squid Ink: Adds dramatic black color and subtle seafood flavor to create the striped effect.

• Ricotta Cheese: Offers a creamy and smooth base for the ravioli filling.
• Crabmeat: The primary protein that gives the ravioli its signature seafood flavor.
• Salt, Black Pepper: Season and enhance the filling's taste.

• Butter, Sage Leaves: Create a classic, rich, and aromatic brown butter sauce.
• Lemon Juice: Adds brightness and cuts through the richness of the butter.

How to Make Striped Crab Ravioli with Sauce

Step 1: Create Pasta Dough Base

Form a flour mountain on a clean surface. Dig a deep well in the center and crack eggs into the middle.

Sprinkle salt over the eggs. Gently beat eggs with a fork, gradually blending flour until a wet dough emerges.

Step 2: Develop Pasta Dough Texture

Use a bench scraper to incorporate remaining flour. Rotate dough 45 degrees with each fold.

Knead by pressing forward with your hand’s heel. Continue until dough becomes smooth and elastic.

Check for air pockets by cutting a small slice.

Step 3: Prepare Squid Ink Variation

Separate dough into three equal portions.

Keep two pieces wrapped. Add squid ink to the third piece, kneading thoroughly.

If dough becomes too wet, dust with flour. Cover and let rest for 30 minutes.

Step 4: Mix Ravioli Filling

• Ricotta cheese
• Fresh crabmeat
• Salt
• Black pepper

Mix ingredients until well incorporated.

Step 5: Roll Out Plain Pasta Sheets

Cut plain dough into three sections.

Roll out first section on floured surface. Pass through pasta machine on widest setting three times.

Fold and roll repeatedly to develop smooth texture.

Step 6: Create Striped Pasta Design

Roll out squid ink pasta section.

Cut into 14-inch segments. Use fettuccine attachment to create black pasta strips.

Layer black strips onto plain pasta sheets. Press gently with rolling pin.

Step 7: Thin Pasta Sheets

Continue passing striped pasta through machine, reducing width until nearly translucent. Aim for approximately 1/16-inch thickness.

Step 8: Cut Pasta Circles

Use circular cookie cutter to create 3-inch pasta disks. Discard excess dough.

Step 9: Assemble Ravioli

Place crabmeat filling in center of half the pasta circles. Brush water around edges.

Top with matching pasta disk. Press edges firmly to seal.

Ensure stripes align.

Step 10: Prepare Sage Butter Sauce

Melt butter in skillet over medium-high heat.

Cook until golden brown. Add sage leaves.

Remove from heat. Stir in fresh lemon juice.

Step 11: Cook and Serve

Boil salted water. Cook ravioli until they float, about 2 minutes.

Transfer to sage butter sauce. Gently coat ravioli.

Serve immediately while hot.

Tips to Perfect Crab Ravioli Every Time

• Master fresh pasta dough by keeping hands slightly damp while kneading to maintain perfect moisture balance. Prevent dough from drying by consistently covering unused sections with plastic wrap or clean towels during preparation. Add squid ink gradually to control pasta color intensity and maintain desired dough consistency. Create uniform ravioli by ensuring filling placement is centered and edges are tightly sealed to prevent filling leakage during cooking. Select fresh, high-quality crabmeat for a delicate, sweet flavor that complements the sage butter sauce's richness.

Variations to Change Up Crab Ravioli

• Vegetarian Seafood Swap: Replace crabmeat with plant-based imitation crab or finely chopped hearts of palm for a vegetarian-friendly version that maintains similar texture and coastal flavor profile.
• Gluten-Free Pasta Alternative: Substitute wheat flour with a blend of rice flour and potato starch to create a gluten-free pasta dough that still provides excellent elasticity and structure.
• Dairy-Free Filling Option: Use cashew ricotta or silken tofu blended with nutritional yeast instead of traditional ricotta cheese to accommodate dairy-free dietary needs while keeping a creamy filling consistency.
• Protein-Packed Seafood Variation: Incorporate finely chopped shrimp or lobster meat into the filling for an enhanced seafood experience and additional protein content, creating a luxurious maritime-inspired ravioli.

Pairings That Compliment Crab Ravioli

• A chilled Pinot Grigio or Sauvignon Blanc will perfectly complement the delicate crab and rich butter sauce, cutting through the richness while enhancing the seafood's subtle flavors.
• Create a light side salad with peppery arugula, shaved parmesan, and a bright lemon vinaigrette to balance the creamy ravioli and provide a refreshing contrast.
• Serve warm, crusty sourdough bread to soak up the sage butter sauce, adding a delightful textural element and allowing guests to enjoy every last drop of the flavorful sauce.

Proper Storage Tips for Crab Ravioli

• Refrigerate: Store leftover ravioli in an airtight container for up to 3 days. Separate layers with parchment paper to prevent sticking.
• Freeze: Place uncooked ravioli on a baking sheet, freeze until solid, then transfer to freezer bags. Keep frozen for 1 month. Freeze cooked ravioli in sauce for maximum flavor preservation.
• Reheat Stovetop: Warm gently in a skillet with a splash of water or additional sage butter sauce over low heat. Stir carefully to prevent tearing delicate pasta.
• Microwave Caution: Reheat in short 15-second intervals, stirring between each to distribute heat evenly. Add a tablespoon of water to maintain moisture and prevent drying out.

Striped Crab Ravioli With A Sage Butter Sauce Recipe

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• Total Time: 1 hour 10 minutes
• Yield: 4 1x

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Description

Italian chefs master this striped crab ravioli with sage butter sauce, creating delicate pasta parcels filled with sweet crab meat. Silky sauce and handcrafted pasta invite diners to savor coastal Mediterranean flavors with elegant simplicity.

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Ingredients

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• 2 cups all-purpose flour (plus more for dusting)
• 2 eggs
• 4 egg yolks
• 1 tsp kosher salt
• 1½ tsp squid ink
• 1 cup lump crabmeat
• 1 cup ricotta
• 4 tbsps unsalted butter
• 8 sage leaves
• 1/2 lemon (juiced)
• salt (to taste)
• pepper (to taste)

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Instructions

1. Create a flour mound on a clean work surface, forming a central well. Crack eggs and add salt into the well, using a fork to gradually incorporate flour until a wet dough forms.
2. Use a bench scraper to fold remaining flour into the dough, rotating 45 degrees with each fold to create a firm consistency.
3. Knead the dough by pressing with the heel of your hand, turning 45 degrees repeatedly until achieving a smooth, elastic texture. Check for air bubbles by cutting the dough; continue kneading if needed. Adjust moisture by wetting hands or adding flour.
4. Divide dough into three equal pieces. Combine two pieces and cover with plastic wrap. Mix squid ink into the remaining portion, kneading until fully incorporated. Rest both dough sections for 30 minutes.
5. Prepare a floured parchment-lined baking sheet for pasta sheets.
6. Mix ricotta, crabmeat, salt, and pepper in a bowl, then set aside.
7. Divide plain dough into three sections, keeping two covered.
8. Roll out one dough section into a ½-inch thick rectangle. Pass through pasta attachment’s widest setting three times.
9. Fold dough ends to meet in the middle, then fold in half. Roll and pass through attachment again, repeating the folding process.
10. Gradually reduce pasta attachment width, creating thin sheets. Place on parchment paper and cover to prevent drying.
11. Repeat the rolling process with remaining plain dough sections.
12. Cut squid ink dough into 14-inch segments. Create stripe pattern by feeding through fettuccini attachment and layering on plain pasta sheets.
13. Continue thinning pasta sheets until nearly translucent, approximately 1/16-inch thick.
14. Cut pasta sheets into 3-inch diameter circles using a cookie cutter.
15. Assemble ravioli by placing filling in pasta disk centers. Brush edges with water, top with another disk, ensuring stripe alignment. Press edges to seal.
16. Bring a large, salted water pot to boil.
17. Create sage butter sauce by melting butter over medium-high heat until golden-brown. Add sage leaves and remove from heat. Stir in lemon juice.
18. Cook ravioli in boiling water for 2 minutes until they float. Transfer to sage butter sauce, gently coating, and serve immediately.

Notes

• Select high-quality crabmeat for a rich, sweet flavor that elevates the entire dish’s taste profile.
• Keep pasta sheets covered with plastic wrap or damp towel to prevent drying during preparation, which can cause cracking and uneven texture.
• Consider gluten-free flour alternatives like almond or rice flour for those with wheat sensitivities, ensuring the pasta maintains a smooth, elastic consistency.
• Allow extra time for kneading squid ink pasta dough, as the ink can make the mixture slightly more challenging to incorporate uniformly compared to plain pasta.

• Prep Time: 1 hour
• Cook Time: 10 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Boiling
• Cuisine: Italian

Nutrition

• Serving Size: 4
• Calories: 390 kcal
• Sugar: 1 g
• Sodium: 260 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.2 g
• Carbohydrates: 30 g
• Fiber: 1 g
• Protein: 18 g
• Cholesterol: 195 mg