Maryland Blue Crab Ravioli

Another wonderful birthday gift was the Kitchenaid Ravioli Maker! Last Christmas I got the Pasta Roller attachment and together I can see myself making lots of fun stuffed pasta, cheese, sausage, beef, squash, pumpkin, crab, shrimp, potato, etc. My oh my the possibilities are endless :) More than once my Dad has said to me "So....when you make stuffed shells, you should make them with some crab in them!" Well one deal with the ravioli maker was that I make something delicious for Christmas Eve and I took my Father's advise and here I am spending my day altering a famous family crab dip recipe for a ravioli stuffing. That man is going to love me extra on Christmas Eve because this recipe is to.die.for.



Maryland Blue Crab Ravioli: makes approx 150-170 1.5" ravioli

2-3 Homemade Pasta Mix
1lbs Blue Crab Backfin Meat (Fresh!)
8oz 1/3 Less Fat Cream Cheese
1C Shredded Cheddar
1/2C Sour Cream
1tsp Worcestershire Sauce
1/4tsp Garlic Powder
1/2tsp Old Bay

Set the cream cheese out for 20-30 minutes to soften, then beat the cream cheese with the sour cream, cheddar cheese, Worcestershire sauce, garlic powder and Old Bay. Gently go through the crab meat removing any shells that you find and then fold the crab into the cheese mix. Place in the refrigerator while you make the pasta.

Make the pasta into sheets according to my Homemade Pasta Recipe. Once you have the sheets made either use a ravioli maker or if you are really ambitious you can cut small rounds out of the dough and hand stuff each piece of pasta with a healthy dollop of the cheese and crab mix.

Now you have the choice....to freeze or to eat right away! I'm not going to lie, I totally had 1...or 5 right away, but I did freeze the majority of them for use later. To freeze place the individual raviolis on a lightly floured cookie sheet in a single layer and place in the freezer until frozen, then remove to a zip lock bag removing as much air as possible from the bag.

When you are ready to eat them, bring a large pot of salted water to a boil then cook the ravioli for a few minutes in the boiling water until they float and are cooked through. It should only take 5-6 minutes max. Drain carefully and then toss in your favorite sauce and serve! (tonight I just used some tomato sauce, a TB of cream cheese with a pinch of garlic powder, basil and salt and pepper).
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WW: Points will vary depending how much pasta you make - I rolled mine so it was down to a level 5 thickness on my kitchenaid and used approximately 2.25 batches of homemade pasta, however if you roll it thinner/thicker it will take more/less pasta than mine did. I also had some whoopsies as I learned the tricks to running my ravioli maker so I know all of the filling didn't end up in the ravioli. For me, based on the amount of pasta I used, it is approximately .75PP / ravioli.