I’m always looking for new things to make with my Philips pasta maker, and ravioli is one of our favorite things.
I had some crab that I picked up from Fabian Seafood last fall (aka “the shrimp truck”. If you’ve never tried them and you’re in one of the areas they deliver, I would highly recommend giving them a try. Outstanding seafood!) I thought it would be delicious in some ravioli!
This is a double batch of the filling (I saved and froze for re-use or possibly serving on steak).
- Ricotta cheese
- Blue crab (SO good!)
- Better Than Bullion Lobster base. Or you could go with Crab Base. I just used what I had. I use this in place of salt to increase the seafood flavor and it is amazing!
- Reggianito Cheese or Parmesan
For the noodles I used the Philips Pasta maker (the dumpling cutter). I used the Durum Noodle Recipe but did end up adding some extra water than was called for, for flexibility.
Add a couple of tablespoons of filling at normal intervals and put the top on.
Then press using a ravioli maker.
Boil in water for about 4 to 5 minutes until they float.
Then I like to pan-fry with some olive oil and garlic.
I served these with some diced red peppers and more Reggianito cheese.
If you like this recipe you’ll also like:
- Philips Pasta Maker Lobster and Shrimp Ravioli
- Philips Pasta Maker Seafood Newburg
- Philips Pasta Maker Squid Ink Pasta
- Philips Pasta Maker Shrimp and Scallop Scampi
Philips Pasta Maker Cheesy Crab Ravioli
- Philips Pasta Maker
For the Pasta
- 400 grams semolina flour
- 100 grams all-purpose floud
- 180 grams water plus more if your semolina is too dry
For the filling
- 8 ounces crab meat
- 8 ounces Ricotta cheese
- 4 ounces Parmesan or Reggianto Cheese
- 4 cloves garlic crushed (2 in the filling and 2 in the finishing pan)
- 1 tablespoon Better Than Bullion Lobster base
- Olive oil for final pan cooking
- Add all ingredients to Philips pasta maker and run the double-batch cycle. Using the dumpling sheet, cut sheets of pasta.
- Mix the filling ingredients. Spoon about a large tablespoon onto pasta sheet in intervals. Brush open spaces with water, and place a top sheet over. Press pasta together with your fingers, then using a Ravioli stamp. Cut. Boil ravioli for about 4 minutes and drain. Heat some olive oil over medium heat in a large skillet and add 2 cloves garlic. Add ravioli and toss.
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