Crab Rangoon Ravioli
No, this is not a crab and cream cheese wonton in a ravioli, how odd would that be? Think of Crab Rangoon filling in a ravioli, how awesome does that sound? Inspired by a conversation with the recipe author at Spend With Pennies.
Ingredients
For the Filling
- 125 grams Cream cheese, (4 oz)
- 140 grams crab meat, see For the Filling Step 1 (5 oz)
- 1-2 spring onions, thinly sliced, white and green
- ¼ teaspoon garlic powder
- 1 teaspoon Worcestershire sauce
- pasta sauce of your choice, for serving
For the Egg Pasta Dough
- 1½ cups all purpose flour
- 2 eggs, chicken or duck
- ¼ teaspoon salt
- ¼ teaspoon sugar
Instructions
For the Egg Pasta Dough
- In a large bowl, add the flour and mix in the salt and sugar. Make a well in the center and crack in the eggs. Use your fingers to slowly mix the eggs and flour together until it forms a ball, it will come together. Knead the dough for just a few minutes, adding flour if it starts to get sticky. Wrap the dough in plastic wrap and place in the fridge while you prep the filling.
For the Filling
- For the crab, you can use canned (drained), fresh picked, or even imitation. If using imitation, just cut each crab stick into ¼ inch pieces and use your hands to break them apart, very easy.
- Mix up the filling in a bowl, room temp, you want the filling to be good and soft as you are going fill some raviolis with this. Cover and set the filling aside.
To Assemble the Ravioli
- Feel free to make your ravioli in squares, rounds, or half moons, your preference. For this recipe, I will use a 3 inch dumpling press.
- Take your dough from fridge and cut into quarters. Using 1 piece of dough, flour a work surface and roll out the dough with a rolling pin, get it as thin as you can.
- When the dough is rolled out, cut circles just a bit larger than the press.
- Take a circle and flip it over and place on the press, push down in the center to fit the press, then press along the edges to make sure dough it tight on the press.
- Take about a teaspoon of filling and place in the center of the press. Use a brush and brush one side of the edge of the press with water.
- Fold the press in half and squeeze to crimp the edge, any of the dough that comes out from the press, just scrape off with a knife. Open the press and remove the ravioli and place on a lightly floured plate.
- Take the leftover dough, form into a ball, roll out and repeat the steps. I used 2 pieces of dough from the original ball and made 15 ravioli.
To Cook and Serve
- Use any sauce you like, prepare your sauce or used jarred, your preference. A tomato pasta sauce, or an Alfredo sauce.
- When your sauce is simmering, go ahead and cook the ravioli.
- Heat a pot of salted water to boiling. Add some ravioli using a slotted spoon without over crowding the pot, and cook for 4 to 5 minutes, remove with a slotted spoon to a plate.
- Ladle on your sauce, and enjoy.
Notes
The Cream cheese will cost about 60 Baht/125 grams. The imitation crab will cost about 50 Baht/140 grams. (When I buy fresh crab, I will price this once I pick 140 grams.) Figure 3 servings, this is about $1.08 per serving.
I made these on 18 Feb 2018, the sauce I used for the ravioli resulted in a non-photo worthy ravioli dish, however, the flavor of the ravioli with the Crab Rangoon filling and is a terrific filing for ravioli 🙂