What Sauce Do You Eat with Crab Ravioli? The Best Pairings for This Seafood Pasta

Crab ravioli filled with tasty

Even though I don’t make homemade pasta “every day,” it is well worth the extra work for meals like this.

Crab ravioli is a delicious pasta dish that combines the sweet flavor of crab meat with the comforting texture of pasta. This seafood-filled ravioli is creamy, rich and extremely tasty. However, what really brings this dish to the next level is pairing it with the right sauce. The sauce complements the flavors of the ravioli filling and adds another layer of texture and taste. So what sauce goes best with crab ravioli? Here are some of the most recommended options.

Classic Pairings for Crab Ravioli

Some of the most classic sauce pairings for crab ravioli include:

Lemon Butter Sauce

A lemon butter sauce is one of the most popular choices to serve with crab ravioli. The tangy, bright flavor of the lemon complements the sweetness of the crab meat perfectly. To make this sauce, simply melt some butter in a pan with fresh lemon juice, lemon zest, salt and pepper. The result is a decadent, velvety sauce that allows the crab flavor to really shine.

Creamy Alfredo Sauce

A luxurious alfredo sauce is another excellent match for crab ravioli. The richness of the cream and cheese enhances the flavor of the filling. To make an easy alfredo, simmer heavy cream with Parmesan garlic salt, pepper and nutmeg. Toss the hot cooked ravioli with the sauce so it clings nicely to each piece. The creamy texture pairs wonderfully with the delicate pasta.

Tomato Cream Sauce

For another classic pairing, consider making a tomato cream sauce. The sweetness of the tomato balances the brininess of the crab. To make it, sauté garlic in olive oil, then add crushed tomatoes, heavy cream, basil and red pepper flakes. Let it simmer until thickened. The resulting sauce has a slight acidic kick that complements crab ravioli wonderfully.

Simple, Foolproof Sauce Options

If you want an easy, no-fuss sauce for crab ravioli, you have several options:

Melted butter – This lets the natural sweetness of the crab filling shine.
Olive oil and garlic – Sauté chopped garlic in olive oil, then toss with the ravioli.
Marinara sauce – Choose a high-quality jarred marinara to serve on the side or spoon lightly over the ravioli.
Pesto – The basil and pine nuts pair nicely with the creamy filling.

These easy sauce ideas complement crab ravioli without overpowering it. They’re simple, unfussy and delicious.

Creamy and Indulgent Sauces

In addition to alfredo, there are several other creamy, luxurious sauces that work nicely with crab ravioli:

Vodka cream sauce – This pink sauce gets its flavor from vodka, tomato and cream.
Lobster bisque – For an upscale pairing, top crab ravioli with this rich, decadent bisque.
Truffle cream – The earthy flavor of truffle and mushrooms is a sophisticated match for crab.
Cheesy mornay sauce – A cheesy white sauce made with Gruyère, Parmesan and béchamel.

Go as light or as rich as you want – crab ravioli stands up well to these velvety, indulgent sauces.

Fresh and Bright Sauce Ideas

To add a pop of color and brightness, consider these fresh sauces for crab ravioli:

Lemon cream – Brightens up the dish with tangy citrus flavor.
Basil pesto – Fresh basil pairs nicely with the sweet crab filling.
Arugula pesto – Adds a pleasant peppery note.
Sun-dried tomato sauce – Sweet, intensely flavored tomatoes.
Green herb sauce – Blend parsley, basil, oregano, garlic, olive oil and lemon.

The vibrancy of these sauces accentuates the sweetness of the crab ravioli filling.

Spicy Sauces for Some Heat

If you like a touch of spice, crab ravioli stands up well to these zesty sauces:

Fra diavolo – A spicy tomato sauce flavored with chili pepper.
Cajun cream – Adds heat through Cajun seasoning and cayenne pepper.
Spicy vodka sauce – Vodka, tomatoes and red pepper flakes provide a kick.
Arrabbiata – A marinara-style sauce made with red pepper flakes.
Spicy marinara – Marinara enhanced with crushed red pepper and chili powder.

The subtle sweetness of crab meat balances beautifully with these fiery sauces.

Unique Flavor Combinations

Beyond the classic pairings, don’t be afraid to get creative with these unique sauces for crab ravioli:

Brown butter and sage
Creamy corn sauce – Sweet corn and crab is a delightful combo.
White wine cream sauce – Sauvignon blanc or pinot grigio add acidity.
Orange ginger sauce – Sweet citrus and heat.
Artichoke sauce – Chunky artichokes and crab meat is a textural delight.

Crab ravioli is a great canvas for experimenting with fun, unexpected sauces.

Making Your Own Sauce

For the ultimate flavor control, consider whipping up your own homemade sauce to serve with the crab ravioli.

Try making:

A velvety cream sauce with lump crab meat
A rich tomato bisque
A lemon chive butter sauce
A seafood sauce with shrimp, scallops and crab

Homemade allows you to customize the sauce to perfectly suit your tastes and the flavors of the filling.

Complementary Side Dishes

In addition to a delicious sauce, don’t forget to round out the dish with some tasty accouterments:

Steamed asparagus
Garlic bread or focaccia
Leafy green salad
Roasted mushrooms
Bruschetta

These side dishes add color, texture and flavor that pair nicely with crab ravioli entrée.

Crab Ravioli Sauces to Avoid

While crab ravioli is very versatile, there are a few sauces that are less than ideal matches:

Heavy, chunky marinara – Can make the dish too heavy. Opt for a lighter tomato sauce instead.
Sweet sauces like ranch or sweet and sour – Clash with the natural sweetness of crab.
Cheese sauces besides alfredo – The subtle crab flavor may get drowned out.
Watery or thin sauces – Don’t cling well to the ravioli.

Stick to sauces that complement, rather than overwhelm, the distinctive taste of the crab filling.

Cooking the Ravioli Perfectly

Before topping your crab ravioli with sauce, make sure to cook it properly. Undercooked pasta results in a gummy, unappetizing texture.

To cook crab ravioli to tender perfection:

Use plenty of salted water – This helps evenly cook the pasta. Bring to a boil before adding ravioli.
Gently stir at first to prevent sticking.
Boil for 2-3 minutes only, just until the pasta floats and is al dente – Don’t overcook.
Remove ravioli immediately with a slotted spoon or mesh strainer. Don’t dump in a colander as they may break.
Add directly to the warm sauce so the ravioli doesn’t get soggy.

Properly cooked pasta ensures your ravioli tastes as delicious as it looks sauced and plated.

Final Thoughts

Crab ravioli is elegant, tasty and fun to eat. The key is choosing a sauce that complements the sweetness of the crab filling. Classic pairings like lemon butter or alfredo are never wrong. But part of the joy of crab ravioli is trying creative, unexpected sauces too. Make the sauce the star and let it shine against the richness of the crab. With so many sauce possibilities, you could enjoy crab ravioli three times a week and never get bored. This versatile pasta dish is a true crowd pleaser.

what sauce do you eat with crab ravioli

Homemade Ravioli with a Dill & Saffron Sauce

There is nothing quite like homemade ravioli!

Even though store-bought food is easy to use and has gotten a lot better in recent years, nothing beats making your own pasta and stuffing.

Along with mushroom ravioli and spinach and ricotta cheese ravioli, this crab and ricotta ravioli recipe is also very tasty.

Whilst it does take a little patience it is simple, especially with a little practice!

The sauce for this dish is a little bit indulgent, but also supremely simple. It is a butter and white wine based sauce that gets its flavour from dill and saffron.

The saffron not only delivers a wonderful flavour but also a magical golden colour too.

Yes, it is expensive, but we are all worth a treat every now and then, right?

Should you decide that making ravioli is too much work for you, you should check out my simple crab linguine recipe. And if you are after something a little different to pasta, you must try my crab cakes recipe.

Can I roll out pasta with a rolling pin?

Yes, although it is a skill that I have yet to master. Pasta, particularly pasta for ravioli need to be both thin and evenly rolled.

Is a ravioli form or mould essential?

No, not really, but this is my preferred method. It might take a little longer than making them by hand and using a roller to cut them out. However, I always struggle with getting a consistent size and shape which matters when cooking them.

Can I use whole eggs?

Yes, I like to use both whole eggs and egg yolks when I make hens egg pasta because it makes it taste more rich. A good rule of thumb is to use 100g of pasta flour for every egg, but I like to weigh the egg (without the shell) and multiply that number by 1. 75. This dates back to the time when we kept chickens and ducks and their wildly varying egg sizes.

What is “00” flour?

“00” flour is very finely milled which makes it perfect for making pasta.

Can I make this in advance?

I would not cook the ravioli in advance but they can be formed a few hours in advance. Though, I believe they taste better after being chilled for a few hours before being cooked.

Can substitute the saffron with anything?

No saffron is unique in its flavour, do not substitute it with anything, just omit it. The dish still tastes amazing!.

Can I use fresh crab?

Yes, I definitely do. I use canned crab because the amount is better for a recipe for two ravioli. If you want to make this bigger, use dressed crab instead of lobster. The mix of brown and white meat tastes great.

This crab ravioli recipe is a light meal that I eat by itself, but I like to serve it with bread and a salad.

My go-to bread would usually be some focaccia, if I were to make some I would pair it with this tomato focaccia!

It goes well with a simple green salad, but my sweet and salty samphire salad tastes even better with the crab!

I only recommend brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section.

Stovetop.
20cm or 8″ saucepan.
24cm or 10″ frying pan.
Weighing scales and or measuring cups and spoons.
Chopping board.
Kitchen knife.
I use an Imperia 9-inch hand-cranked pasta machine to roll out the pasta.
Ravioli mould, I use a 12-hole (dome-shaped) Imperia ravioli tray.
Mixing bowls.
Kitchen paper.

what sauce do you eat with crab ravioli

Crab Ravioli with Saffron Sauce RecipePrep Time:

While the idea of making crab ravioli with a dill and saffron sauce might sound very fancy and hard, if you are patient and know what you’re doing, you can do it in about an hour. And if you practice, you will get even faster!

1 Egg + 1 Egg yolk
135g (1 Cup + 1 Tbsp) “00” Flour

145g (100g Drained Weight) Tin Crab Meat
75g (¼ Cup) Ricotta Cheese
Dash White Pepper
¼ Tsp Coarse Sea Salt
3 Tbsp Fresh Dill

35g (2 Tbsp) Butter
1 Small (15g) Shallot
100ml (⅓ Cup + 1 Tbsp) White Wine
Pinch Saffron
3 Tbsp Fresh Dill

Place the flour on a work surface and make a hole in the middle of it.
Crack the eggs into a bowl and lightly whisk them.
Add the eggs to the well in the flour and mix them in with a fork. Once the eggs stop running around and the mixture gets thick, use your hands to mix it in. Make a dough and knead it for 10 to 15 minutes, until it is smooth and silky.
Set the pasta aside for 30 minutes while you wrap it in cling film.
Add the crab from the can to a small bowl with the ricotta cheese, white pepper, and coarse sea salt. Make sure the crab is well drained.
For the filling, cut the dill into small pieces and mix it well.
Cover a second small bowl with kitchen paper and put the filling in it. No matter how much you drain the crab and ricotta, they will still be too wet to fill the pasta. This lowers the amount of water, and you can do it up to 20 minutes before you fill the pasta.
Take the shallot for the sauce and peel it. Then, cut it in half and dice it as small as you can.
Cut the dill for the sauce into very small pieces.
I like to use a pasta machine to make the pasta as thin as possible. Separate the pasta into two halves and wrap the other half up. Begin by making it as thick as possible and running it through the machine three to four times, folding it back up on itself each time to make it fit. Then make the pasta thinner by going through it two or three times without folding each time. Repeat with the other half of the pasta dough.
If you want to know what I use, look at the “equipment used” section. Next, dust a ravioli mold with a little flour.
Make sure not to overfill the mold when you add the filling. The amount you need will depend on the mold. You need to make sure that you can add a second layer of pasta without getting air stuck or a “lump”!
Wet the pasta around the filling with your fingers, then place it on top of the second sheet of pasta, making sure not to trap any air. It comes with a small rolling pin that helps me cut and seal the ravioli. Do it again if you need to. This recipe makes 18 ravioli in the mold I use, which is 1 5 trays. Set the ravioli aside.
First, add ½ tablespoon of salt to every 2 liters of water in a medium (20 cm or 8″) saucepan. Then, bring the water to a boil.
Set the pan on medium-low heat and add the butter when it’s hot. The pan should be 24 cm (10″) in diameter.
When the butter starts to foam a little, add the diced shallot and let it soften for three to four minutes without changing the color of the shallot.
Boost the heat to medium, add the wine, and cut it in half.
As soon as the wine is almost gone, add the ravioli to the pot of boiling water and cook for 90 seconds.
Add the saffron and dill to the sauce and stir while the ravioli cooks.
Finally, take the ravioli out of the water and add it to the pan with the sauce. Toss it around for 15 to 30 seconds to coat it.

Calorific details are provided by a third-party application and are to be used as indicative figures only.

The Best Sauce For Lobster Ravioli

What sauce goes with shrimp & crab ravioli?

There are many options sauces that go with shrimp and crab ravioli. A simple garlic butter sauce would be a good option. You could also make a cream sauce using heavy cream, chicken broth, and parmesan cheese . Another option would be to make a tomato-based sauce using diced tomatoes, tomato paste, garlic, and onion.

What to serve with crab ravioli?

I served these crab ravioli with a simple lemon juice and butter sauce, but you could also simply use browned butter or a light cream sauce as well. I’d keep it light and not too strong, plus lemon hints are a good match too. These crab ravioli have such a tender, light filling and there’s really no match for freshly made pasta.

What wine goes well with crab ravioli?

The right wine can complement the flavor of your sauce and enhance the overall taste of your crab ravioli. Here are a few wine pairing suggestions: A light white wine, such as Pinot Grigio, pairs nicely with simple tomato-based sauces. A full-bodied white wine, such as Chardonnay, complements creamy sauces well.

What is the best sauce for lobster ravioli?

1. Lemon Brown Butter Sauce 2. Tomato Cream Sauce 3. Crab Alfredo Sauce 4. Garlic Caper Sauce 5. Coconut Milk Alfredo Sauce 6. Vodka Cream Sauce 7. Sage Butter Sauce 8. Lemon Garlic Cream Sauce 9. White Wine Lobster Ravioli Sauce 10. Sherry Cream Sauce 11. Orange Butter White Wine Sauce 12. Saffron Cream Sauce 13. Parmesan Tomato Sauce 14.