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Crab Ricotta Fried Ravioli

Crab Ricotta Fried Ravioli. A versatile recipe that you can make as a pasta dish or fried as party finger food.

Crab Ricotta Fried Ravioli photo of ravioli in a white plate with lemon and marinara sauce

Crab Ricotta Fried Ravioli.

This fried ravioli is a versatile recipe in that it can be served as an entree or as a hors d’oeuvre. As an entree, simply boil the ravioli for about 7 minutes and serve with marinara sauce and freshly grated parmesan.

For hors d’oeuvres, fry the ravioli in canola oil and serve with roasted fennel marinara as a dipping sauce. Find that recipe here.

Crab Ricotta Fried Ravioli. close up photo

Crab Ricotta Fried Ravioli.

Here in Newfoundland I use snow crab for this recipe. Any crab will do though, even frozen if that’s what you have on hand.

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If you like the recipe you will want to check out this entire collection of great Party Food Ideas for New Year’s Eve.

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Crab Ricotta Fried Ravioli photo of ravioli in a white plate with lemon and marinara sauce

Crab Ricotta Fried Ravioli

Prep Time: 1 hour
Cook Time: 5 minutes
Additional Time: 2 hours
Total Time: 3 hours 5 minutes

Crab Ricotta Fried Ravioli, A versatile recipe that you can make as a pasta dish or fried as party finger food.


For the pasta

  • 2 ¼ cups durum semolina
  • 1 cup all purpose flour
  • 3 large eggs, room temperature
  • 1 egg + 2 tbsp water beaten together ( to seal ten ravioli, see instructions)

For the filling

  • 1 pound snow crab (cooked & cleaned) (approximately)
  • ¾ cup ricotta cheese (see note)
  • Pinch salt and pepper
  • 1 tbsp chopped dill


To prepare the pasta.

  1. Combine flour and durum semolina and make a well in the center.
  2. Crack your eggs into the well and using a fork to beat the eggs, slowly begin to incorporate the flour into the eggs until everything is combined into a very stiff dough. The dough should be slightly stiffer than play dough.
  3. Knead for 5 -10 minutes on a bread board, cover in plastic wrap and allow to rest for 20 minutes , then knead again and allow to rest again.
  4. You can use a pasta machine to roll the dough into sheets about 1/8 inch thickness or just a regular rolling pin on a well floured surface.
  5. Cut out the pasta in circles or squares, about 2 1/2 to 3 inches wide
  6. Brush the bottom circle of pasta with an egg wash of 1 egg + 2 tbsp water beaten together.
  7. Spoon filling by the teaspoonful onto the bottom sheet of pasta.
  8. Slowly lay this second sheet over the filling, attempting not to leave air pockets around the filling.
  9. Press down firmly between the filling pockets to seal before cutting out individual ravioli squares.

!To prepare the ravioli

  1. Place ricotta in a small mesh sieve or strainer and allow to stand in the fridge for a couple of hours. Discard the liquid and stir the ricotta into the crab, salt, pepper and dill.
  2. If frying the ravioli as hors d'oeuvres, simply deep fry them in canola oil at 350 degrees F until golden brown, just a few minutes.
  3. If serving as a meal, boil the ravioli for about 7 minutes in salted water. Serve with Marinara sauce and freshly grated parmesan.
  4. For hors d’oeuvres, fry the ravioli for a couple of minutes in canola oil until evenly golden brown on both sides. Serve with roasted fennel marinara sauce for dipping. Find that recipe here.
  5. makes about 2 dozen ravioli.


Note: Drain the ricotta first, because it takes a couple of hours.

Nutrition Information



Serving Size


Amount Per Serving Calories 120Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 47mgSodium 153mgCarbohydrates 16gFiber 1gSugar 0gProtein 9g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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Le Chef Secret

Saturday 17th of November 2007

Thanks for reading Janet and yes, I do use frozen snow crab all the time in my recipes.

Have you ever tried using a little of the smoked fish in chowder? It is really good as long as you don't use too much so that the smoke overpowers the delicate flavours of the other seafood.

Your dip sounds great. If you are on Facebook you can add the recipe to the Rock Recipes group there. If not you can email it to me at and I'll post it for you.

BTW, are you a transplanted Newfoundlander? Do you work as a chef?

Janet Carew

Saturday 17th of November 2007

Delighted that I found your blog.

I get requests to turn out a recipe from NL every so often.

I stocked up on smoked cod, smoked char, cod tongues and crab meat frozen in butter size blocks when in Sin Jawn's in August and now I must use imminently.

My question is...can I use that kind of crab in your recipes? Do you have any recipes that would combine a couple of my frozen seafood items?

I created a great smoked cod and mascarpone spread with herbs so far (happy to share the recipe) - and the 'Fortune Bay' scallops were a hit just sauteed.

Wish I had some partridge berries and bakeapples to try in your other recipes. Maybe the family will do a Xmas care package...

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