Kicked up Homemade Ravioli


I came across a Crab Rangoon recipe the other day on the internet. Having not cooked in a week or so, I wanted to kick it up by making homemade ravioli. A Crab Rangoon Homemade Ravioli. With a few suggestion from my co-worker Dwight, another foodie, this recipe was made even better. At first it started out as a baked ravioli. After Dwight’s input, I decided to serve in a crab cream sauce.

I enjoy taking my favorite recipes and making them my own. It also gives me the opportunity to use those
kitchen appliances
and gadgets
that have been sitting around.20131018_142817

INGREDIANTS: 4 – 6 servings

Favorite pasta recipe

Ravioli filling:

16 oz lump crab meat (fresh is better)

2 pkg cream cheese (8oz)

1 cup sliced green onions (a little extra for sauce)

2 cloves minced garlic (a little extra for sauce)

2 tbls Worchester sauce (w/o)

2 tsp soy sauce


2 cans Hunt’s tomato sauce (14.5 oz) basil, garlic & oregano

1 jar roasted red peppers (7 oz)

2 cups heavy cream

1 tsp ground red pepper, more or less

Italian seasoning

Grated Parmesan Cheese.  




Soften cream cheese in microwave. In a bowl, combine ravioli filling ingredients. Try not to break up crab meat.  Set aside. Surprisingly, the Crab Rangoon recipe makes nice ravioli filling.

Puree roasted red peppers and tomato sauce. In a skillet, sauté some sliced green onions and minced garlic. Add pureed sauce, 1/2 cup heavy cream, a little Italian seasoning sugar and salt to taste. Cover and simmer while rolling out pasta.


Using a ravioli maker gadget or without, place a tbls of ravioli filling in center, cover and seal with another sheet of pasta (remember, try and get the air out before sealing.


Cook pasta at a slow boil. Say 4 to 5 minutes and add to sauce. In a baking dish, add Crab Rangoon ravioli; I added some fresh mozzarella I had in the refrigerator, bake at 350 for 15 – 20 minutes.


 This was how it started. It was good, but wanted to make it better. After talking with Dwight, he recommended  more of a cream sauce. With his suggestion. I made a crab cream sauce. Having some leftover crab mixture, I added it to 1 1/2 cups heavy cream along with some minced garlic and grated Parmesan cheese.  Added the baked ravioli and simmer till hot. Next time I will skip baking the homemade ravioli and just add them to the cream sauce.


 I’m so glad I got to pull out the Pasta Roller Mixer Attachments and other kitchen gadgets. This started with a simple Crab Rangoon recipe and turned out being a Crab Rangoon Ravioli. Next will be a Lobster ravioli with fresh lobster.

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