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Crab Stuffed Ravioli with a Duxelle of Mushrooms, Shallots, Red Peppers, and Pistachios

January 24, 2012 by Mary Anne Rittenhouse 15 Comments

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Mary Anne here. When I sent Mariel the pix for this recipe, I unabashedly called it the best creation yet! Now that’s pretty big talk, considering I’ve been cobbling together culinary inspirations for more than 25 years, but seriously folks – this recipe rocks!

It was born on the eve of this weekend’s snow blast when I had to hit the grocery store to restock my barren cupboards. While I was perusing the produce aisle – amidst the melee of shoppers in pre-storm panic mode – my eye alighted upon packages of wonton wrappers, something I haven’t used in quite some time. In the past, I’ve made dumplings and spring rolls wrapped with these easy-to-handle-skins, but having given up most deep-fried dishes for “healthier” fare, I’d all but forgotten about the multitude of uses for these rockin’ and rollin’ wrappers.

For whatever reason, crab seemed like the perfect foil for my burst of ravioli inspiration and initially I planned to top it off with some of my Vodka Sauce. But wait – there in the very next bin were fresh Cremini ‘shrooms and so this recipe – which initially was slowly percolating – roiled into a full-blown boil. All I can say is if you’re trying to impress the in-laws or some fancy guests, this baby’s for you.

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Crab Stuffed Ravioli with a Duxelle of Mushrooms, Shallots, Red Pepper, and Pistachios
Serves 4

Tip: Uncooked ravioli can be prepared the day before. Keep in the fridge, in a single layer on a baking sheet lined with waxed paper. Cover carefully with plastic wrap. If planning ahead and freezing all or part of the batch, place the baking sheet in the freezer. Once the raviolis have frozen, place in a sealed plastic bag and keep frozen until ready to use. Boil the frozen ravioli until it floats to the top, about 6 or 7 minutes.

Ingredients:
For the ravioli:
48 won ton wrappers (a 12-oz. package) – $2.69
1 egg, lightly beaten – stock
¼ cup grated Parmesan or Asiago cheese – stock
2/3 cup part-skim ricotta cheese – $2.29
1 Teaspoon Old Bay seasoning – stock
1 Tablespoon fresh parsley, chopped – $0.99
salt and pepper to taste – stock
½ lb. fresh lump crab meat – $6.99
For the Duxelle:
2 Tablespoons olive oil – stock
5 Tablespoons sweet butter, divided – stock
2 medium-large shallots, minced – $0.49
8 oz. Cremini or other fresh, wild mushrooms, sliced, and roughly chopped – $1.52
1 large red Bell pepper, diced – $1.58
1/3 cup cooking sherry – stock
salt and pepper to taste
1/3 cup fresh parsley, chopped – included above
1/3 cup shelled pistachios, coarsely chopped – $1.89
Grand Total Assuming a Well-Stocked Pantry: $18.44
Total Per Serving: $4.61

Directions:
1. Prepare the ravioli filling by combining the egg, cheeses, Old Bay, parsley and salt and pepper to taste. Fold in the crabmeat until thoroughly combined.

2. Sprinkle the work surface with either flour or corn meal. Place half of the won ton wrappers on the surface. Cover the other half with plastic wrap until ready to use.

3. Place 1 Tablespoon of crab filling in the center of each won ton. Lightly brush the edges of the wrapper with ice water, all the way to the filling.

4. Top with a second won ton and using your fingers, press down around the filling to push out any air.

5. Using a 2 ¾ – inch biscuit cutter (optional), cut out around the centered filling to create a round ravioli. Press together the edges of the trimmed dough to ensure a good seal.

6. Store the prepared ravioli as directed in the tip above.

7. Prepare the Duxelle sauce. In a large sauté pan, heat the olive oil and 3 Tablespoons of the butter over medium-high flame.

8. Add the shallots and sauté for 2 or 3 minutes until golden.

9. Add the mushrooms and red pepper and sauté, stirring frequently for about 6 minutes or until the mushrooms are golden.

10. Add the cooking sherry and bring to a boil. Continue cooking until most of the liquid has evaporated, about 2 or 3 minutes.

11. Stir in the parsley, pistachios, and the remaining 2 Tablespoons of butter. Cook, stirring until the butter has melted. Season with salt and pepper.

12. Meanwhile, bring a large pot of water to a boil. Add a splash of olive oil. Add the ravioli and lower flame, cooking the pasta over a gentle boil for 5 minutes (if fresh, not frozen pasta.) The ravioli will float to the top when it’s done. Using a slotted spoon, carefully transfer the ravioli to a colander.

13. Divide the pasta evenly between 4 plates and top with the mushroom and red pepper duxelle. Sprinkle with additional parsley if desired.

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Filed Under: Entrees, Pasta, Recipe Index, Recipes Under $20, Seafood, Starters, Super Sundays Tagged With: cooking, dinner, entertaining, fall, family, food, Pasta, Recipes Under $20, Seafood, Super Sundays

About Mary Anne Rittenhouse

The mother in this mother-daughter duo, Mary Anne is a registered nurse who has also worked for over two decades as a professional caterer

Comments

  1. Amanda @ Once Upon a Recipe says

    January 24, 2012 at 10:56 am

    I’ve seen a few recipes around the interwebs lately that use wonton wrappers to make ravioli and have been meaning to try it myself. This just flew to the top of my list – looks fantastic!

    Reply
    • feastonthecheap says

      January 24, 2012 at 10:04 pm

      That’s so funny. I had totally forgotten about working with these little gems, but now I’m already planning some more recipes to wrap and roll! Thanks so much for stopping by. Cheers!

      Reply
  2. Sarah says

    January 24, 2012 at 11:56 am

    I have a new-found obsession with making my own ravioli, and these look too good to pass up! I cannot wait to try this recipe. Thanks for sharing!

    Reply
    • feastonthecheap says

      January 24, 2012 at 10:03 pm

      Let me know how you like it!

      Reply
  3. DessertForTwo says

    January 24, 2012 at 4:29 pm

    Gah! Gorgeous photo! 🙂

    Reply
    • feastonthecheap says

      January 24, 2012 at 10:02 pm

      🙂

      Reply
      • Judy says

        February 3, 2012 at 10:35 am

        You really found a way to make this whole process eaiesr.

        Reply
  4. agnes lepore aliberto says

    January 24, 2012 at 9:21 pm

    WOW -this IS one of Mary Anne’s VERY BEST recipes. Perfect for crab lovers, pleasing to the eye, & a pleasure for the palate . Thanks Mary Anne- I’m making this for MOI !

    Reply
    • feastonthecheap says

      January 24, 2012 at 10:02 pm

      Thanks, Mrs. A. I really loved this concoction!! xoxo

      Reply
  5. Charlotte Lord @ Weekends So Sweet says

    January 25, 2012 at 1:41 am

    Ravioli with wonton wrappers = brilliant!

    Reply
  6. Mandy - The Complete Cook Book says

    January 25, 2012 at 6:23 am

    This is the recipe of the year!
    🙂 Mandy

    Reply
  7. TraceyJoy says

    January 25, 2012 at 12:18 pm

    that pic made me want to bite the screen, wanton wrappers love it. you are so good and creative, gotta try this

    Reply
  8. Rhonda says

    January 26, 2012 at 11:49 am

    I’m loving this and I gotta say, if you say it’s the best I believe you. Adding it to my list of absolutely must make!

    Reply
  9. Sandy says

    August 15, 2012 at 10:51 am

    We live in an area where the blue crabs are abundant. I always use the picked meat for crab cakes…Decided to try something different and found this wonderful recipe. It became a project for my granddaughter and me and I must tell you that it was a huge success at the dinner table. Lovely recipe and the hubby was very pleased. I have pasta attachments but the wonton wrappers were a great time saver and this recipe is a keeper for special occasions…thank you!

    Reply
    • feastonthecheap says

      August 15, 2012 at 3:21 pm

      So glad you liked it Sandy! It’s become one of my favorites and since having the baby, my mom has made it for me MANY times. It’s my new top request!

      Reply

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