Crab Stuffed Ravioli with Champagne Cream

Name: Crab Stuffed Ravioli with Champagne Cream
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 large eggs; 1/2 teaspoon salt; 1 cup lump crab meat; 1/4 cup ricotta cheese; 2 tablespoons fresh parsley, chopped; 1 teaspoon lemon zest; Salt and pepper, to taste; 1 cup heavy cream; 1/2 cup Champagne or sparkling wine; 1 tablespoon butter; 1 tablespoon shallots, minced; Salt and pepper, to taste; Fresh chives, for garnish

Highlighted under: International Culinary Magic

I absolutely love crafting fresh pasta at home, and this Crab Stuffed Ravioli with Champagne Cream is one of my favorite creations. The combination of sweet crab meat and the rich, bubbling sauce is simply divine. I was surprised by how easy it is to whip up, and the flavor is truly restaurant-quality. This dish is perfect for special occasions or a romantic dinner at home, and it’s sure to impress any guest with its elegant presentation and luxurious taste.

Created by

Lucinda Price

Last updated on 2026-01-10T02:01:15.778Z

Creating this dish brought back wonderful memories of dining at a seafood restaurant, where I first tried crab ravioli. I wanted to recreate that experience at home, so I spent some time experimenting with different fillings and sauces. The bubbly Champagne cream was an idea that came to me while trying to elevate the flavor profile, and it worked perfectly well with the sweetness of the crab.

One tip I discovered is to be gentle while mixing the crab filling; overworking it can make the crab tough. So, I hand-folded my ingredients to keep that delicate texture. This dish stands out not just for its flavor, but for its visual appeal as well, making it the star of any dinner party.

Why You'll Love This Recipe
Decadent crab filling that bursts with flavor
Luxurious Champagne cream sauce elevates the dish
Freshly made pasta that adds a personal touch

Mastering Fresh Pasta

Making fresh pasta is a labor of love that rewards you with incredible flavor and texture. When kneading the dough, be sure to work until it is smooth and elastic; this should take about 10 minutes. You’ll know it’s ready when you can press it with your finger and it springs back. If the dough feels too sticky, sprinkle a little more flour, but avoid overdoing it, as too much flour can result in tough pasta.

Resting the dough for 30 minutes is crucial as it allows the gluten to relax, making it easier to roll out. If you’re pressed for time, you can refrigerate the dough for up to two days, just be sure to cover it well to prevent it from drying out.

Creating a Luxurious Filling

For the crab filling, using fresh lump crab meat is key to achieving a vibrant and savory taste. Ensure that you pick through the crab meat for any shells to avoid any unpleasant surprises. The mixture should be just moist enough to hold together but not too wet; if it feels too loose, you can add a touch more ricotta to bind it without overwhelming the delicate crab flavor.

The addition of lemon zest brightens the filling and pairs beautifully with the crab. When incorporating the ingredients, be gentle to preserve the tender texture of the crab. I often use my hands for this part; it gives me a better feel for the consistency.

Perfecting the Champagne Sauce

Reducing the Champagne is vital for intensifying its flavor before adding the cream. This process not only enhances the taste but also creates a lovely balance with the richness of the cream. Once the liquid reduces by half, it should appear syrupy and glossy—this is the stage where it will impart that celebratory essence to your sauce.

When you add the cream, whisk continuously to prevent it from curdling. Simmering gently will help thicken the sauce, but avoid boiling, which could lead to an unpleasant texture. If at any point your sauce becomes too thick, you can add a bit of chicken stock to loosen it up without losing flavor.

Ingredients

Gather these fresh ingredients for a delicious homemade experience.

For the Ravioli

2 cups all-purpose flour
3 large eggs
1/2 teaspoon salt
1 cup lump crab meat
1/4 cup ricotta cheese
2 tablespoons fresh parsley, chopped
1 teaspoon lemon zest
Salt and pepper, to taste

For the Champagne Cream Sauce

1 cup heavy cream
1/2 cup Champagne or sparkling wine
1 tablespoon butter
1 tablespoon shallots, minced
Salt and pepper, to taste
Fresh chives, for garnish

Ensure all ingredients are fresh for the best flavor!

Instructions

Follow these steps for a delightful homemade pasta experience.

Make the Pasta Dough

On a clean surface, mound the flour and create a well in the center. Crack in the eggs and add salt. Using a fork, gradually mix the flour into the eggs until a rough dough forms. Knead for about 10 minutes until smooth, then wrap in plastic and let rest for 30 minutes.

Prepare the Filling

In a bowl, combine the crab meat, ricotta, parsley, lemon zest, and season with salt and pepper. Gently mix to combine and set aside.

Roll Out the Pasta

After resting, divide the pasta dough into four portions. Roll out each portion using a pasta machine or a rolling pin as thin as possible, about 1/16 inch thick.

Assemble the Ravioli

Cut pasta sheets into squares. Place a teaspoon of filling in the center of half the squares. Moisten the edges with water, place a second square on top, and press to seal. Ensure no air pockets remain.

Cook the Ravioli

Bring a large pot of salted water to a boil. Cook the ravioli in batches for about 3-4 minutes or until they float. Remove with a slotted spoon and set aside.

Make the Champagne Cream Sauce

In a saucepan, melt the butter over medium heat, then sauté the shallots until translucent. Add the Champagne and let it reduce by half. Stir in the cream, season with salt and pepper, and simmer until thickened.

Serve

Plate the ravioli and drizzle with the Champagne cream sauce. Garnish with fresh chives and serve immediately.

Enjoy your homemade crab stuffed ravioli with a glass of Champagne!

Pro Tips

For a more flavorful sauce, consider adding a splash of lemon juice or a pinch of cayenne pepper for heat.

Storage and Make-Ahead Tips

If you plan to prepare the ravioli in advance, you can refrigerate the uncooked filled pasta for a day, or freeze them for up to three months. Just ensure they are laid out in a single layer on a baking sheet to freeze initially. Once frozen, transfer them to a sealed bag to save space. Cooking from frozen is incredibly easy; just add a minute or two to the cooking time.

The Champagne cream sauce can be made a day ahead and stored in the refrigerator. Reheat it gently over low heat, whisking frequently to reincorporate the ingredients. This not only saves you time but allows the flavors to meld even more!

Serving Suggestions

For a visually striking presentation, serve the ravioli on a large, flat plate. Drizzle the Champagne cream sauce artfully around the pasta, and don’t forget to add a sprinkle of fresh chives for that pop of color and mild onion flavor. A side of lightly sautéed asparagus or a simple green salad complements the richness of the dish beautifully.

Pairing this dish with a chilled glass of the same Champagne used in the sauce offers a lovely continuity of flavors and an elevated dining experience. If you prefer a non-alcoholic option, a sparkling apple cider can mimic the effervescence and lightness typical of Champagne.

Variations and Customization

While this recipe shines with crab, feel free to adjust the filling to suit your dietary preferences. Cooked lobster, shrimp, or even a mixture of sautéed mushrooms can serve as fantastic alternatives. Just ensure that the alternative fillings are prepared with the same care, balancing moisture and flavor.

If you want a slightly lighter sauce, consider substituting part of the heavy cream with a high-quality chicken or vegetable broth. This will maintain the richness while dialing back the heaviness, allowing the delicate flavors of the ravioli to shine through.

Questions About Recipes

→ Can I use frozen crab meat?

Yes, frozen crab meat can be used. Just ensure it's fully thawed and drained before using.

→ Is it necessary to make my own pasta?

While homemade pasta enhances the dish, you can use store-bought fresh pasta for convenience.

→ How do I store leftover ravioli?

Store any uncooked ravioli in the freezer or cooked ravioli in an airtight container in the fridge for up to 3 days.

→ What can I substitute for Champagne in the sauce?

You can use a non-alcoholic sparkling juice or a white wine if desired, but the flavor may vary slightly.