We’ve been enjoying the final days of blue crab season here in Maryland, as it will be coming to a close in the next month or so. It’s actually the best time of year for them, as crabs are at their fattest and heaviest late in the year, right before they burrow into the mud for a long winter’s nap. While  my favorite thing to do with them is steam them, and eat them as is – often we’re left with a plethora of meat that we’ve picked to use up. I usually go with our standard favorites – crab cakes or crab dip (which reminds me, I was featured on our local news recently making the crab dip – check it out here!) but I wanted to do something a little fancier.

I’d been wanting to try my hand at homemade ravioli, so I thought why not stuff it with crab? I just took my basic ricotta pasta filling and gently folded the crab meat into it. The sauce takes only a few minutes to throw together. I more or less did an alfredo sauce, adding in some saffron and a bit of tomato paste at the last minute, to give it a gorgeous pink hue. It was insanely good, and definitely a cut above our standard weekly fare. I think I may have to treat us to a pound of crabmeat come December to make these for New Year’s Eve dinner. A special dinner, indeed!


  1. Posted October 8, 2012 at 10:26 AM | Permalink

    You did amazing on the news segment! I’m definitely craving crab now.

  2. Posted October 8, 2012 at 11:23 AM | Permalink


    We are lucky to have blue crab year round here in Texas, I think I have some crabmeat destined for this ravioli.

  3. Posted October 8, 2012 at 5:07 PM | Permalink

    I love crab filling in ravioli!

  4. Maryellen
    Posted October 9, 2012 at 8:16 AM | Permalink

    Wow! Looks yummy! Just came to the site to see if you had a Chicken Pot Pie recipe. 🙂

  5. Posted October 9, 2012 at 2:37 PM | Permalink

    Oh my! This looks like it would make a truly lovely dinner!

  6. wes woodward
    Posted October 11, 2012 at 2:35 PM | Permalink

    Thank you so much it was fantastic. Do you have any more using Saffron? Thank you
    Wes Woodward

    • Laura
      Posted October 12, 2012 at 6:57 AM | Permalink

      Wes, so glad you enjoyed the ravioli. Sadly, I don’t have any more recipes using saffron. That’s something I’ll have to work on remedying! Thanks for the comment!

  7. Julian Child
    Posted December 13, 2017 at 5:05 PM | Permalink

    Am having a dinner party, Saturday, and was excited to use this recipe but, unfortunately, there is no indication as to how many raviolis it makes or how many it should serve. I don’t know if I can make these as a main or side dish.

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