Crab, Lemon, Chili and Ricotta Ravioli and Mushroom and Tomato Ravioli

That’s a whole lot of ravioli, but as Chgo John will confirm, if you’re going to make ravioli, you may as well make plenty!

Ravioli (7)

A previous ravioli making session confirmed that they’re much easier and more fun to make if you work with friends. A recent Sunday lunch with girlfriends was a hands on affair – cooking first, eating later, but all accompanied with laughter, wine and chatting.

Ravioli (1)

We made half a kilo of pasta (500g of flour with 5 eggs, salt and a splash of olive oil) and two fillings. Weights are approximate, but will make filling for about 25 ravioli per filling and you may find you have enough pasta left over for making a little batch of tagliatelle.

Lemon & Chilli Filling

  • About 200g fresh ricotta
  • Approx 200g cooked crab meat (white and dark)
  • 1 teaspoon of fresh grated ginger
  • The grated zest of a lemon
  • 1 small red chilli, deseeded (or not!) and very finely chopped
  • Salt and pepper

Mix all the ingredients together, taste and adjust seasoning and use to fill your ravioli. We served these with melted butter melted butter mixed with a little crème fraiche, lemon zest and fresh rosemary with parmesan.

Ravioli (11)

Mushroom Filling with Tomato Sauce

  • 1 dozen medium sized mushrooms and stalks very finely chopped and fired gently with 2 cloves of crushed garlic and 1 teaspoon of finely chopped rosemary until softened
  • About 125g mascarpone cheese
  • ¼ teaspoon of smoked pimentón
  • ½ ball of mozzarella, finely chopped
  • Salt and pepper to taste
  • About 2 cups of thick homemade tomato sauce
  • Fresh parmesan

Mix together the mushrooms, pimentón, mascarpone and mozzarella to form a paté type paste, season and adjust if necessary. Use to fill your ravioli and serve with tomato sauce and freshly grated or thinly sliced parmesan.

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63 thoughts on “Crab, Lemon, Chili and Ricotta Ravioli and Mushroom and Tomato Ravioli

  1. No you didnt! Actually one of the best nights I had last year was making ravioli with friends. It’s tedious, but if there are drinks and good music, it’s fun. I love love love that you did this. It looks amazing. I wish I could have been there!

  2. I want to like this a million times over – I can almost taste our decadent and scrumptious these are! I will dream of this post tonight.
    Have a wonderful weekend Tanya.
    🙂 Mandy xo

    1. Yummy!!! After these pictures I will have to have fresh pasta this weekend! I’m not sure if i’m brave enough to make my own dough, but maybe I’ll try. I love ricotta ravioli, very typical Sunday family lunch in Argentina, reminds me of my grannie. Cheers and have a great weekend!

      1. Never thought of this as something eaten in Argentina – you see, you learn something new every day through blogging! Making your own really is pretty simple if you have a pasta machine to roll it out nice and thin, but hard work if you don’t 😦

    1. I wouldn’t do it without my little roller machine, I have to be honest! But once you get going, just making ordinary pasta really doesn’t take long at all for a little batch.

  3. Now THAT is how to spend time with friends :). Food, wine, good company and something to do that produces a most satisfactory result (a pleasantly sozzled bevy of friends completely satiated with the whole experience 🙂 ). I spent yesterday researching how to make soba noodles. I must admit, your ravioli leave my soba for dead! You should have added LOTS of garlic. That way you get to enjoy your meal for 2 days! 😉

    1. We found that as the session went on the ravioli got a bit more mis-shapen….I blame the wine! AM curious now about the noodles – would never have thought of making my own. Do hope you give them a go and then share the benefit of your experience with us!

      1. I love the idea of shoving the dough into a garbage bag and treading vigorously on it for about an hour. My idea is to whack Regatta de blanc on Youtube (entire album) and leap around pogoing to The Police for the entire time. May as well have fun at the same time methinks ;). I will most certainly discuss my findings on the blog. I must admit, I found a MUCH easier recipe for udon from a very attractive Japanese lady and her grandmother that involved the curious step of microwaving the dough for 30 seconds which I guess negates the Regatta de Blanc? Methinks my Christmas bum might need a bit of Regatta de Blanc so I will save the microwave recipe till next time ;). I reckon it was a bad bottle of wine that made you fumble your ravioli. I would take the leftovers (ravioli, not wine… I am not stupid enough to imagine that there is any of THAT left over 😉 ) down to the bottle shop where you bought it and demand a refund in full “just LOOK what it did to my ravioli and I had GUESTS YOU KNOW!” 😉 You never know…delivered with enough chutzpah you might just get a free dozen (just to shut you up 😉 )

      2. Oh my that sounds like hard work – but sometimes it’s just what you need! That album takes me back to my teenage years…I think you’d need teenage energy for the noodle making 🙂 I could try that tick with the wine but somehow I think my face is too well known in all the places they sell wine round here…. 😦

      3. Time to head further afield Ms Chicca…where they know you not and the wine floweth freely (to those who are bolshie enough to try and press the point 😉 ). I can see me pogoing to “Dadoo doo doo…” can’t you? I would peter out halfway through but would rally the troupes for that last incredible drumming frenzy before I dropped to the floor in exhaustion…dough complete…narf7 deleted…energy spent, dough rent! 😉

      4. “De do do do, de da da da
        They’re meaningless and all that’s true ” like most of what I sing (I NEVER learn the words 😉 )

  4. What a beautiful combination of flavors. I love anything with citrus right now (especially in the dreary days of winter), but then the chili is there to give it some heat. The fresh Parmesan on the finished dish is a must. Lovely post…thank you!

  5. Love the fillings ~ you have given me a nudge ’cause have not made ravioli awhile – it is easy if you are in a mental state to relax and enjoy!!

  6. I would love to have grown up in Italy sitting round the table making pasta with the whole family. I gave up on ravioli moulds – I find it easier to roll them out and cut them on the kitchen table.
    Italy Unpacked on BBC4 was good tonight 😉

    1. We used to make it almost every day in the long summer holiday in Italy with my aunties and I have to say, that was my first experience with the ravioli mould ad we finished them up like you – cutting them out on the kitchen table! Much easier 🙂

    1. It’s really not that difficult and I found it easier not using the mould, just laying one sheet of pasta over the other with the filling inside and using a little glass to cut out circles – and it’s worth the effort, I promise you!

  7. Ha! Last time I tried to make ravioli I got mad as hell and it ended with me picking up the ball of dough and throwing it with far too much force than was necessary into the garbage can :p. This is very rare for me since I abhor food wastage but I. was. very. angry!

    Commercially made ravioli is so dire though – something like that you really need to make yourself. I love the sound of the crab, lemon and chilli filling – sounds fantastic!

  8. It’s taken me a while, Tanya, but I couldn’t let this post go without a response. This is a fantastic ravioli!!! Love the ingredients but, most of all, enjoyed learning that you gathered your friends to help. What a great way to spend an afternoon and wonderful dinner to make the occasion! Well done, Tanya! Thanks, too, for the shout-out. I just wish I could have joined in on the fun. 🙂

    1. It was you that inspired me to get making ravioli in the first placed – now I’m hooked! I found I had more success just cutting them out on the table (they were bigger too which was no bad thing!). You must be doing a lot of catching up/deleting right now 😉

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