Crab Ravioli with Shallot Cream


The cream, shallots and touch of mustard in the sauce match the simple elegance of the crab. Chinese wonton skins, available in most supermarkets, make an instant and delicate wrapping. Plus:  Pasta Recipes and Tips 

Crab Ravioli with Shallot Cream
Photo: © Emma Lee


  • 1/2 tablespoon unsalted butter

  • 1/2 tablespoon all-purpose flour, plus more for dusting

  • 1/4 cup half-and-half or whole milk

  • 1/2 pound lump crabmeat, picked over

  • 1 large scallion, white part only, minced

  • 1 teaspoon minced fresh tarragon

  • 1/2 teaspoon Dijon mustard

  • Salt and freshly ground white pepper

  • 48 wonton wrappers

Shallot Cream

  • 2 tablespoons unsalted butter

Shallot Cream

  • 1 large shallot, minced

Shallot Cream

  • 1 cup heavy cream

Shallot Cream

  • 1/2 cup clam broth

Shallot Cream

  • 2 teaspoons Dijon mustard

Shallot Cream

  • 1 tablespoon minced fresh flat-leaf parsley

Shallot Cream

  • Salt and freshly ground white pepper


  1. Melt the butter in a medium nonreactive saucepan over moderate heat. Add the flour and cook, whisking for 30 seconds, Add the half-and-half and cook, whisking constantly until very thick, about 1 minute. Remove from the heat and let cool. Fold in the crabmeat, scallion, tarragon and mustard; season with salt and pepper. Divide the crabmeat filling into equal portions.

  2. On a work surface, lightly brush 3 wonton wrappers with water. Place 1 portion of the crab filling in the center of each. Cover with a second wonton wrapper, press out any air pockets and seal. Using a 2 1/2-inch round or fluted biscuit cutter, trim the excess dough. Transfer the ravioli in a single layer to a baking sheet lined with plastic wrap. Repeat with the remaining wrappers and filling.

  3. Melt the butter in a large nonreactive skillet. Add the shallot and cook over low heat, stirring, until softened but not browned, about 4 minutes. Add the cream and clam broth and bring to a boil over high heat. Off the heat, whisk in the mustard and parsley and season with salt and white pepper. Cover and set aside.

  4. Cook the ravioli in a large pot of boiling salted water, stirring occasionally, until they rise to the surface, about 3 minutes. Using a slotted spoon, transfer the ravioli to a colander to drain. Add the drained ravioli to the shallot cream and toss gently over low heat. Serve immediately.

Make Ahead

The ravioli can be dusted with flour and refrigerated for up to 1 day.

Suggested Pairing

Pair with Turley's Landmark Overlook Chardonnay, from California.

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