Elegant Crab & Shrimp Ravioli with Luxurious Saffron Cream Sauce
Indulge in the exquisite flavors of our Crab & Shrimp Ravioli, paired with a creamy saffron sauce that elevates this dish to gourmet status. While I enjoy crafting the ravioli using homemade ricotta and fresh pasta, feel free to simplify your effort by opting for high-quality store-bought alternatives. This dish is a celebration of seafood, showcasing succulent lump crabmeat and tender shrimp, enveloped in delicate pasta. The luscious saffron-infused cream sauce provides a rich yet light finish, allowing the natural sweetness of the seafood to shine. Perfect for special occasions or an impressive dinner party, this ravioli will quickly become a favorite that your guests will rave about!
4
Servings
N/A
Calories
20
Ingredients
Ingredients
All-purpose flour
1 1/2 cups (For pasta dough and dusting)
Large egg yolks
4 (Reserve the whites)
Sea salt
1/2 teaspoon (For dough and seasoning)
Olive oil
1 teaspoon (For dough)
Water
2-3 tablespoons (For dough)
Flour
4 tablespoons (For dusting)
Ricotta cheese
16 ounces (Homemade or store-bought)
Lump crabmeat
1 1/4 cups (Divided)
Large shrimp
20 (Raw, deshelled)
Butter
4 tablespoons (For sautéing shrimp and making sauce)
Garlic cloves
6 (Minced, divided)
Fresh parmesan cheese
1/2 cup (Plus 1/4 cup for garnish)
Fresh thyme
1 teaspoon (For filling)
Shallots
2 (Finely chopped)
Medium onion
1/4 (Finely chopped, optional)
Chicken stock
1 1/2 cups (For sauce)
Dry white wine
1 cup (For sauce)
Heavy cream
3/4 cup (For sauce)
Fresh parsley
1 tablespoon (For garnish)
Saffron
1/4 teaspoon (Soaked in 1 tablespoon water for 2 hours)
Instructions
1
1. Prepare your homemade ricotta cheese and refrigerate to cool.
2
2. On a clean, floured surface, create a mound of all-purpose flour and form a well in the center.
3
3. In that well, pour in the egg yolks, olive oil, sea salt, and a few tablespoons of water.
4
4. Gradually incorporate the flour into the egg mixture, using your fingers or a fork, until combined. Add additional water if the dough feels dry.
5
5. Knead the dough vigorously for about 10 minutes or until it achieves a smooth and elastic texture.
6
6. Wrap the dough in plastic wrap and let it rest for 30 minutes at room temperature.
7
7. Meanwhile, prepare the filling: In a skillet, melt butter and sauté minced garlic, then add the shrimp and cook until they are just opaque. Remove the shrimp, chop them finely and set aside.
8
8. In a mixing bowl, combine the ricotta, shrimp, lump crabmeat, parmesan cheese, thyme, salt, and pepper, gently mixing until well incorporated.
9
9. After resting, divide the dough in half. Roll out each half on a floured surface until very thin (about 1/16" thick).
10
10. Use a round cutter or glass to cut out 3-4" circles from the pasta sheets.
11
11. Brush the outer edge of each circle with the reserved egg whites, then place about 1 tablespoon of filling in the center of each circle.
12
12. Fold the dough over to create half-moons, pressing firmly to seal and ensuring there are no air pockets inside.
13
13. Bring a large pot of salted water to a rolling boil.
14
14. In a large skillet, sauté garlic and shallots in butter over medium-high heat for 2-3 minutes.
15
15. Sprinkle in the flour to create a roux, stirring well, then pour in the white wine and let it reduce for about 2-3 minutes.
16
16. Add the saffron (along with its soaking water), chicken stock, and heavy cream to the skillet. Stir and let simmer for 3-5 minutes until the sauce thickens slightly and becomes bubbly.
17
17. Gently boil the filled ravioli in salted water for 3-5 minutes until they float, indicating they are cooked through.
18
18. Carefully transfer the cooked ravioli into the skillet with the saffron cream sauce, tossing gently until the pasta is fully coated.
19
19. Plate the ravioli and finish with a sprinkle of fresh parmesan and freshly chopped parsley before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Elegant Crab & Shrimp Ravioli?
The dish features succulent lump crabmeat and tender shrimp paired with a rich, luscious saffron-infused cream sauce that highlights the natural sweetness of the seafood.
Can I use store-bought pasta for this recipe?
Yes, while homemade pasta is recommended for an authentic experience, you can simplify the recipe by using high-quality store-bought ravioli or pasta sheets.
How do I make the ravioli dough?
Create a well in a mound of all-purpose flour, add egg yolks, olive oil, sea salt, and water, then gradually incorporate the flour until a dough forms.
How long should I knead the pasta dough?
Knead the dough vigorously for about 10 minutes until it achieves a smooth and elastic texture.
Why does the dough need to rest?
Resting the dough for 30 minutes at room temperature allows the gluten to relax, making it much easier to roll out thinly.
How do I prepare the shrimp for the filling?
Sauté the shrimp in butter with minced garlic until opaque, then chop them finely before mixing with the other filling ingredients.
What ingredients are in the ravioli filling?
The filling consists of ricotta cheese, finely chopped cooked shrimp, lump crabmeat, parmesan cheese, fresh thyme, salt, and pepper.
How thin should the pasta sheets be rolled?
The pasta should be rolled out on a floured surface until it is very thin, approximately 1/16 of an inch thick.
What size should the ravioli circles be?
Use a round cutter or a glass to cut circles that are between 3 and 4 inches in diameter.
How do I ensure the ravioli stay sealed while boiling?
Brush the edges of each pasta circle with reserved egg whites and press firmly to seal, ensuring no air pockets are trapped inside.
How long do the ravioli need to boil?
Gently boil the ravioli in salted water for 3 to 5 minutes; they are ready when they float to the surface.
How do I prepare the saffron for the sauce?
Soak 1/4 teaspoon of saffron in one tablespoon of water for 2 hours before you start cooking the sauce.
What is the base of the luxurious saffron cream sauce?
The sauce is built from a roux of butter and flour, deglazed with white wine, and combined with chicken stock, heavy cream, and saffron.
Can I substitute the white wine in the sauce?
If you prefer not to use wine, you can substitute it with additional chicken stock and a squeeze of lemon juice for acidity.
What type of crabmeat is best for this recipe?
Lump crabmeat is recommended for its sweet flavor and chunky texture, which pairs perfectly with the shrimp.
How many servings does this recipe make?
This recipe is designed to provide 4 generous servings.
What garnishes are suggested for this dish?
Finish the plated ravioli with a sprinkle of fresh parmesan cheese and freshly chopped parsley.
Can I use store-bought ricotta?
Absolutely. While homemade ricotta is a great touch, high-quality store-bought ricotta works perfectly well.
What herbs are used in the ravioli filling?
Fresh thyme is used in the filling to provide a subtle earthy note that complements the seafood.
Should the shrimp be raw or cooked when added to the filling?
The shrimp should be sautéed until just opaque and then finely chopped before being added to the ricotta mixture.
Is there a specific way to handle the ravioli after boiling?
Carefully transfer the cooked ravioli directly into the skillet with the sauce and toss gently to coat.
Can I use a food processor to make the dough?
Yes, you can pulse the ingredients in a food processor until a dough forms, then finish kneading it by hand.
What kind of white wine should I use?
A dry white wine like Pinot Grigio or Sauvignon Blanc is ideal for the cream sauce.
What is the purpose of the roux in the sauce?
The roux, made from flour and butter, acts as a thickening agent to give the saffron cream sauce a velvety consistency.
How do I prevent air pockets in the ravioli?
When folding the dough over the filling, press outward from the center to the edges to push out any trapped air before sealing.
Is this dish suitable for special occasions?
Yes, the gourmet ingredients and elegant presentation make it a perfect choice for dinner parties or celebrations.
Can I use frozen shrimp?
Yes, just make sure to fully thaw and pat the shrimp dry before sautéing to avoid excess moisture in the filling.
What if I don't have a round cutter?
A large drinking glass with a 3-4 inch rim works as an excellent substitute for a pasta cutter.
Why is saffron included in the sauce?
Saffron adds a distinct floral aroma and a beautiful golden hue that makes the cream sauce look and taste luxurious.
How much filling should I put in each ravioli?
Place approximately 1 tablespoon of filling in the center of each pasta circle to ensure they can be sealed properly.