Crabmeat Ravioli

Menu Part: 
Cuisine Type: 

These are tender and delicate ravioli. They are filled with a delightful crab-meat mixture. A tangy lemon-basil sauce is a perfect complement for the pasta squares.


Crabmeat filling:
1⁄2 cup olive oil
2 onions, finely chopped
2 summer squash, finely chopped
2 zucchini, finely chopped
Salt and pepper, to taste
4 tsp. mixed fresh herbs
2 bunches green onions, finely chopped
2 lb. lump crabmeat
1 cup dried bread crumbs

8 lb. semolina flour
2 lb. all-purpose flour
2 tbsp. salt
12 eggs and enough water to total 32 oz. of liquid

Lemon-basil butter sauce:

1⁄2 cup white wine
1⁄2 cup rice wine vinegar
2 tbsp. lemon juice
2 shallots, minced
2 lb. butter, cut into cubes
1⁄4 cup heavy cream
Salt and pepper, to taste
4 tbsp. fresh basil, chopped


1. To make filling, heat olive oil in a large saucepan. Add onion and cook until soft, about 5 min. Add squash and zucchini and cook 5-7 min. more.

2. Add salt, pepper, herbs, and green onions to mixture and remove from heat; pour into colander and drain liquid. Once mixture has cooled, add crabmeat and bread crumbs. Season to taste.

3. To make dough, combine all ingredients and form into a ball. Put dough through a pasta maker and roll into 4 even sheets.

4. Lightly egg wash two pasta sheets and place crabmeat filling 21⁄2 -in. apart. Cover filling with the remaining sheets of pasta and cut into equal pieces. Press edges together and place on dusted cookie sheet.

5. To make sauce, combine white wine, vinegar, lemon juice, and shallots. Place over  medium heat and reduce until syrupy.

6. Add cream and reduce by half. Adjust heat to low and whisk in one cube of butter at a time. Strain and season with salt, pepper, and basil.

7. Place ravioli in boiling water, cook for 3-4 min., and drain. Top with Lemon-basil sauce and serve.

Source: Recipe from Chef Haley Gabel

More From FoodService Director

Ideas and Innovation
bus advertising jagermeister

Because many locals use the bus system, we paid for some full bus wraps to advertise [job openings within] our dining services program. The buses go all over campus where students can see them, and to apartments where the public can see them. To top it off, the cost wasn’t much more than newspaper rates.

Managing Your Business
line kings girl goat open kitchen

Open kitchen concepts satisfy guests’ curiosity and desire for transparency. But there are some caveats. Here’s how to create a positive experience for both staff and customers when the walls are down.

Train to serve

With the back-of-house up front, everybody gets hospitality training. “Our cooks understand the food and what they’re doing incredibly, but translating that to guests requires [soft] skills that need to be honed,” says Marie Petulla, co-owner of two restaurants in Southern California.

Dress for a mess

At Girl & The Goat in Chicago, chef-owner Stephanie...

Ideas and Innovation
regions hospital exterior

One of our new concepts, YumMarket, is a play off our YumPower brand that we have out in the community. We use YumPower in K-12 schools, and there’s a kiosk in a nearby minor league ballpark. We feature only better-for-you choices, such as fresh-made pizzas, sandwiches and healthy grain salads. We want people to know we are taking care of people here the same way we are in the overall community.

Ideas and Innovation
herb garden wall

In high-volume operations, few look at herb gardens as the end-all-be-all budgeting solution. But that doesn’t mean there isn’t a return on the investment. The value, operators say, is in the message herb gardens and herb walls send—that an operation uses ingredients that are fresh, sustainable and healthy. Here’s how the growing areas have paid off at three operations.

A cafeteria wall at Miles River Middle School in South Hamilton, Mass., houses three rows of hydroponic lettuce spearheaded by an interdisciplinary group of health, science, math, technology and foodservice employees...

FSD Resources