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Squid Ink Crab Ravioli

Prep Time:

1-2 hours

Cook Time:

3-5 minutes


16 Large Raviolis


Slightly challenging


1 bl squid ink pasta dough

1 lb crab (I prefer Dungeness if available)

1 cup ricotta

Zest of 1 lemon

1 Tbs chopped parsley

1 shallot, diced

1 tbs chopped garlic

1 tsp kosher salt

1 tsp cracked black pepper


1.     Mix all ingredients thoroughly until fully incorporated

2.     Roll out pasta dough to desired thickness into two 1-2 food strips (I go to #5 on a pasta machine)

3.     Place 1-2 oz dollops onto pasta sheet, and cover with second pasta sheet.

4.     Squeeze air out of pockets and cut into squares or rounds with cutter.

5.     Boil in salted water for 3-4 minutes

6.     Plate with desired sauce

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