• Makes 80
  • 2 hours
  • Difficulty Medium
  • 12 Ingredients


This is a delicious creamy ravioli with a nice fresh sauce that isn’t too heavy. It takes a bit of effort to put together but the result is well worth it.

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Ingredients (makes 80 ravioli, depending on size)

  • 2 blocks Cream cheese, softened
  • 1 can Imitation crab meat
  • 3 Shallots, thinly sliced
  • 1 Garlic clove, minced
  • 2 tsp Worcestershire sauce
  • 1 tsp Soy sauce
  • 900g Fresh pasta sheets (Created using the Philips Pasta & Noodle Maker)
  • 100g Butter
  • 4 Shallots, thinly sliced
  • 3 Cups Thickened cream
  • 2 Lemon rinds
  • 2 Garlic cloves, minced


  1. Mix together the cream cheese, crab, shallots, garlic, Worchestershire sauce and soy sauce.
  2. Working with one pasta sheet at a time cut into pieces 8cm wide working down the length of the sheet. Add roughly 2 tsp of the filling mixture of each piece, about halfway up, fold the piece of pasta in half and use a fork to seal the edges all the way around.
  3. Once the ravioli is sealed lay on a lightly floured surface while completing the rest of the ravioli.
  4. Boil water in a large stock pot.
  5. While waiting for the water to boil melt butter in a large sauce pan over medium heat, use whisk to move butter to prevent burning.
  6. Once the butter has melted add the shallots and cook until softened, about 5 minutes.
  7. Add thickened cream and simmer for 3 minutes.
  8. This is a good point to add the ravioli to your water if the water has begun boiling. The pasta should be cooked for 6-8 minutes and then removed with a slotted spoon to drain.
  9. While pasta is cooking add lemon rind and garlic to sauce, reduce heat to low and simmer for 8-10 minutes until sauce thickens enough to coat the back of a spoon.
  10. Remove sauce from heat and sprinkle with a dash of salt and pepper.
  11. Add 6 ravioli to each bowl and spoon about 1/4 cup of the sauce over the top and enjoy.


The filling can be made up a day ahead of time to save a few minutes on the day. The ravioli can also be frozen and cooked later. Because this does make so much I like to use half as actually ravioli with the sauce recipe cut in half and turn the rest into fried ravioli, which is a great appetiser.

  • I.ve never heard of imitation crab meat. Will have to look that up. Looks amazing I need a good pasta dinner


  • What a lovely different recipe, I’d love to try this out for a special occasion. Thank you!


  • I don’t know about the crab meat.


  • Looks very fancy and delicious. Never heard of crab ravioli before. Looks like something in a high end restaurant, well done!


  • have only ever eaten crab once…but this looks great


  • This looks so posh and tasty. I can’t wait to try it.


  • I’m not huge on seafood, but i like pasta, might have to give it a go


  • oooh this looks so yummy , I just know that my family will not be leaving any leftovers with this recipe


  • I should not be looking at this while I’m hungry. Divine. I’ve never made my own ravioli, but the crab mix sounds to die for. This is normally something I’d order out, rather than prepare at home. Mouth watering.


  • These spring recipes look so delicious – I wish someone would cook them for me.


  • This is a lot of work but with this tasty crab filling is probably worth it. Will bring back memories of seafood in the USA the last time I was there.


  • A creamy and yummy looking ravioli.


  • This must be tasty and yummy. Good share.


  • A great recipe which looks delicious; thanks!.


  • Sounds delicious but a lot of work. Thank you


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