I stumbled upon crab ravioli in Sam’s Club about a year ago. I created a creamy tomato sauce to accompany it. It was “divine”! I posted it on social media, and a fabulous foodie friend tagged me in a post where she made the same dish FROM SCRATCH, after being inspired by my post. She posted the pics to prove it. I was shocked, not that she recreated the meal, but that she made the ravioli from scratch. Of course, I fessed up and told her I had bought mine pre-made, and we laughed online a bit about the whole ordeal. I had not thought much of it again, until I wanted some crab ravioli and Sam’s Club was no longer carrying it! I pretty much just scratched it off my list of foods I would ever cook, until I remembered that it could be made from scratch. I figured it would be way more complicated than my “fast and fabulous” self would like to indulge in. After a bit of online research I conducted, while browsing through grocery store, looking for a reason to use crab (per my son’s suggestion), I realized it wasn’t that bad after all! Just a few ingredients were needed, which include wonton wrappers (I just think they are so cool to cook with).
Sooooo, lump crab, ricotta cheese, wonton wrappers (the round ones), were all in my basket now. I needed sauce ingredients next. I got a big can (though I prefer fresh) of diced tomatoes (one of those Italian brands because it just seems more authentic), and some heavy whipping cream. With a little cajun seasoning I already had on hand, I figured this dish would be FABULOUS! With a tub of spinach in tow, I headed to checkout and hurried home to get started!
I mixed equal parts of crab and ricotta cheese, seasoned it to taste with salt, black pepper, and a dash of Old Bay seasoning. I used wax pepper to layout my wontons and spoon on the ravioli mixture. One teaspoon full in the middle is all that was needed.
Next I used an egg wash (also known as a raw egg slightly scrambled) around the edges of the wonton wrapper, and placed another wonton wrapper on top, sealing it by running my finger around the edges of the top and bottom wonton wrappers.
Yes, that’s my hubby in the background on his phone!
Once they were all done, I placed them gently into a large pot of heavily salted, and rapidly boiling water for 2-3 minutes, until they floated up top. I removed them with a slotted spoon, draining off as much water as I could. Then off into my already simmering sauce they went!
My sauce was created by sautéing fresh chopped garlic in a little olive oil, adding that big can of diced tomatoes along with a cup of heavy whipping cream, and some Old Bay seasoning. I stirred it all together, bought it to a boil, them turned in on med-low heat to simmer for about 10 minutes. I sautéed a little spinach on the side and served my Cajun Creamy Crab Ravioli dish right up!
Here’s the recipe! Let me know in the comments what you think and if you plan to try it out!
- 1 cup lump crab
- 1 cup ricotta cheese
- Old Bay seasoning
- wonton wrappers (about 30)
- 1 egg PLUS 2 teaspoons of water
- Cajun Cream Sauce
- Extra Virgin Olive Oil
- 2 garlic cloves, minced
- 1 can of diced tomatoes
- 1 cup heavy whipping cream
- 3 teaspoons Old Bay seasoning
- Start boiling a large stock pot of salted water.
- In a large skillet, saute garlic in olive oil over medium high heat.
- Add can of tomatoes, cream, and seasoning and stir.
- Bring to a boil and then simmer on low to medium heat for 10 minutes or more.
- Combine crab and ricotta in bowl, along with seasonings.
- Lay out 15 wonton wrappers on wax paper.
- Spoon one teaspoon of crab and cheese mixture onto wonton.
- Slightly scramble egg and water in bowl with fork.
- Using the back of a spoon or your finger dipped in the egg wash, rub the egg wash around the edge of the wonton wrapper.
- Take a wonton wrappers without the stuffing, and place it on top of the stuffed wrapper.
- Use your fingers to seal the edges all the way around.
- Repeat until all the crab and cheese ravioli mixture is used.
- Place the ravioli in boiling water for about 2-3 minutes, or until ravioli floats.
- Remove from water with a slotted spoon and place ravioli in sauce.
- Serve and enjoy!