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


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.

philips spring kitchen_feature page header_625x256

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.

Notes... 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.
  • is this a very popular recipe in america?

    • This recipe isn’t only because I created it but a similar crab filling is used in a popular Chinese-American fried dumpling style appetiser called Crab Rangoon. It’s what I based the recipe on because I love Crab Rangoon and it’s one of the few foods I miss.

      • oh ok thanks so much for explaining that to me. i love your idea by the way! i didn’t realise that you created it. that is really amazing because i would buy this if i saw it on a menu somewhere. well done! :)


  • What an impressive dish. Thank you


  • It looks very good. A lot of work but the result looks magnificent!


  • Have never made ravioli before.
    Thanks for the reicpe.


  • A lovely recipe for Spring,a bit of work but well worth it! Thankyou.


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