Name: Crab Ravioli with Saffron Dill Sauce Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 Egg + 1 Egg yolk; 135g (1 Cup + 1 Tbsp) “00” Flour; 145g (100g Drained Weight) Tin Crab Meat; 75g (¼ Cup) Ricotta Cheese; Dash White Pepper; ¼ teaspoon Coarse Sea Salt; 3 tablespoon Fresh Dill (finely chopped for filling); 35g (2 Tbsp) Butter; 1 Small (15g) Shallot (finely diced); 100ml (⅓ Cup + 1 Tbsp) White Wine; Pinch Saffron; 3 tablespoon Fresh Dill (finely chopped for sauce)

If you’re craving something special but still want that warm, home-cooked feel, I’ve got you covered with this **Crab Ravioli with Saffron Dill Sauce Recipe**. It’s one of those dishes that effortlessly combines elegance with comfort, and honestly, every time I make it, my family goes crazy! Plus, I’ll walk you through each step so you’ll nail it whether you’re a seasoned cook or trying ravioli for the first time.

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Why You’ll Love This Recipe

Fresh, Homemade Pasta: Making pasta from scratch gives you that silky texture you just can’t get from store-bought.
Delicate Crab Filling: The ricotta and crab mix with fresh dill creates a perfectly balanced filling.
Saffron Dill Sauce: It’s subtle but incredibly flavorful, elevating the ravioli without overpowering them.
Impress Without Stress: I’ll share tips that make the whole process easy and fun, even if you think homemade pasta is intimidating.

The dish shows several round, yellow ravioli with crinkled edges spread out evenly. They are covered by a glossy sauce that looks golden and slightly oily, with small bits of green herbs sprinkled on top and thin red threads scattered over the ravioli. The overall texture looks soft and lightly shiny, hinting at a fresh homemade pasta with a rich sauce covering. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Before you dive in, gather fresh and quality ingredients. I always suggest using “00” flour for pasta if you can find it, and fresh dill really makes a difference in this recipe – it ties the crab and saffron flavors together beautifully.

Egg: The base for your pasta dough, bringing richness and helping with elasticity.
“00” Flour: Super fine flour, essential for that smooth and tender pasta texture.
Tinned Crab Meat: Drained well, it adds a sweet, delicate seafood flavor without being over-the-top.
Ricotta Cheese: Creamy and mild, it balances the crab filling perfectly.
White Pepper: Use white pepper here to keep the filling light and pure in flavor.
Coarse Sea Salt: Enhances all the flavors, especially for the filling and pasta water.
Fresh Dill: You’ll use this twice—the herb is crucial for that hint of brightness in filling and sauce.
Butter: The base of your sauce, giving it richness and mouthfeel.
Shallot: Adds a gentle sweetness to the sauce without overpowering the delicate crab.
White Wine: Helps lift the sauce and adds nuanced acidity.
Saffron: The star spice in the sauce, infusing it with its signature aroma and golden hue.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Crab Ravioli with Saffron Dill Sauce Recipe is. Over time, I’ve played around with it to suit different tastes or dietary needs—don’t hesitate to make it your own!

Substitute the Crab: When I’m in the mood for something different, I swap crab for lobster or shrimp for a similar seafood vibe but different texture.
Dairy-Free Version: I once replaced ricotta with a cashew cream for a dairy-free option, and it turned out surprisingly luscious.
Herb Variations: You can experiment with parsley or chives alongside dill to tweak the flavor profile.
Spice it Up: Add a pinch of chili flakes to the saffron sauce for a gentle kick that wakes up the taste buds.

How to Make Crab Ravioli with Saffron Dill Sauce Recipe

Step 1: Crafting the Pasta Dough

Start by piling your “00” flour on your clean work surface and making a well in the center. Crack your egg and egg yolk into a bowl and give it a gentle whisk. Pour the eggs into the flour well and use a fork to start mixing the flour in from the edges. At first, the egg will be quite runny, so once it starts to thicken and doesn’t run away when you move the fork, dive in with your hands. Knead the dough by folding and pressing for about 10-15 minutes until it feels smooth and silky. This is where patience is key—the texture will make all the difference in your ravioli.

Step 2: Preparing the Filling

Drain the crab meat really well to avoid soggy ravioli—trust me, I learned this the hard way! Toss the crab with ricotta, a dash of white pepper, coarse sea salt, and chopped fresh dill. To handle that slight wetness in the filling, I line a small bowl with kitchen paper and gently transfer the filling inside, letting it rest for up to 20 minutes. This trick reduces extra moisture, preventing your ravioli from getting soggy once cooked.

Step 3: Rolling Out the Pasta

Divide your pasta dough in half, wrap one half up while you work with the other. Use a pasta machine or rolling pin to roll it out as thin as you can—ideally thin enough to see your hand silhouette through it when held up to the light. I like to start at the widest setting on the pasta machine, fold, and pass it 3-4 times to get that perfect smoothness, then gradually reduce the thickness. Keep dusting your surface and pasta lightly with flour to stop sticking. Thin pasta means tender ravioli that aren’t tough or doughy.

Step 4: Shaping the Ravioli

Use a ravioli mould dusted with flour to prevent sticking. Lay one pasta sheet over the mould and gently spoon your crab filling into each cavity—don’t overfill or the ravioli won’t seal properly. Moisten the edges around the filling with water using your fingers, then carefully place the second sheet of pasta on top. Press down firmly to seal and use a small rolling pin or your fingers to cut and seal the ravioli edges well—this keeps them from bursting in the water later. This recipe makes about 18 ravioli with the kind of mould I use.

Step 5: Cooking & Making the Saffron Dill Sauce

Bring a saucepan of well-salted water to a boil (about half a tablespoon for every 2 liters of water). While waiting, melt the butter slowly in a pan over medium-low heat. Add the finely diced shallot and cook gently for 3-4 minutes, making sure it softens but doesn’t brown. Pour in the white wine and allow it to reduce by half, concentrating those lovely flavors. Stir in the saffron and fresh dill then keep warm.

Cook the ravioli in the boiling water for just 90 seconds—yes, it’s super quick, so keep an eye on them. When they float up and look tender, scoop them carefully with a slotted spoon, drain, and gently add directly into the saffron sauce pan. Toss everything together for 15-30 seconds to coat the ravioli in sauce.

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Pro Tips for Making Crab Ravioli with Saffron Dill Sauce Recipe

Perfect Pasta Dough: Don’t rush kneading—properly kneaded dough makes shaping easier and ravioli silkier.
Drain Crab Thoroughly: Excess moisture in the filling is the number one cause of soggy ravioli.
Roll Pasta Thinly: Thin sheets cook evenly and give you that tender pasta that melts in your mouth.
Avoid Air Pockets: Press gently to remove air when sealing ravioli to prevent bursting during cooking.

How to Serve Crab Ravioli with Saffron Dill Sauce Recipe

A white plate holds a serving of round ravioli with a ridged edge, coated in a yellow sauce that glistens and pools slightly on the plate. The ravioli are evenly spread out in a single layer, topped with finely chopped green herbs and thin strands of red saffron. The plate sits on a white marbled surface beside a white textured napkin with a silver fork and knife resting on it. The overall look is fresh with a mix of yellow, green, and red against the white plate and background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually finish with an extra sprinkle of fresh dill and a few thin strips of lemon zest on top. It adds a lovely fresh aroma and a pop of brightness that complements the saffron in the sauce perfectly. If you like a touch of crunch, some toasted pine nuts scattered over the plate never hurt anyone!

Side Dishes

Light, simple sides work best here. I love a crisp arugula salad dressed with lemon vinaigrette or some sautéed green beans with garlic and olive oil. A chunk of crusty artisan bread is essential too—you’ll want something to soak up every last bit of that buttery saffron sauce.

Creative Ways to Present

For special occasions, I’ve plated the ravioli on large white dishes in a circular pattern, drizzled with sauce and dotted with tiny edible flowers or microgreens for a real wow factor. It’s a lovely way to impress guests without spending hours fussing in the kitchen.

Make Ahead and Storage

Storing Leftovers

Leftover cooked ravioli keep best in an airtight container in the fridge for up to 2 days. I recommend storing the sauce separately to maintain freshness and prevent the ravioli from getting soggy overnight.

Freezing

If you want to freeze, I suggest freezing the raw ravioli on a baking sheet lined with parchment, spaced apart, for about 30 minutes. Once frozen solid, transfer them to a sealed bag. They’ll keep for up to 2 months and you can cook them straight from frozen by adding a minute or two to the boiling time.

Reheating

Reheat leftover cooked ravioli gently in a pan with a splash of water or reserved sauce over low heat. Microwave works too, but keep the time short to avoid drying them out. Adding a little extra fresh butter or cream helps revive that rich texture.

FAQs

Can I use fresh crab instead of tinned crab meat?

Absolutely! Fresh crab will add a wonderful natural sweetness and texture. Just make sure it’s cooked, picked clean of shells, and well drained to avoid making the filling too wet.
What if I don’t have a ravioli mould?

No worries! You can shape ravioli by hand on a floured surface by placing spoonfuls of filling on one pasta sheet and covering with another, then pressing edges firmly and cutting with a knife or cookie cutter.
Can I make the pasta dough ahead of time?

Yes, you can make the dough a day ahead and keep it wrapped tightly in the fridge. Bring it to room temperature before rolling out to make it easier to work with.
Is saffron necessary for the sauce?

Saffron adds a unique, delicate flavor and color that makes this sauce special, but if you don’t have it on hand, a pinch of turmeric can mimic the color, although flavor will be different.
How do I know when the ravioli are cooked?

They’re ready when they float to the surface, usually about 90 seconds, and the pasta feels tender but not mushy. Test one by cutting to check the filling is hot.

Final Thoughts

This Crab Ravioli with Saffron Dill Sauce Recipe has become one of my go-to dishes when I want to treat myself or impress a crowd without ordering takeout. The homemade pasta feels rewarding, the crab filling is delicately flavorful, and the sauce brings it all together beautifully. I hope you’ll enjoy making it as much as I enjoy sharing it—it’s a little project that pays off big time on the dinner table.