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Sauce for crab ravioli?

linza Aug 5, 2003 10:34 AM

Stumbled upon some Maryland crab ravioli but I'm not sure what sort of sauce to serve it with - any suggestions or recipes from the hounds?


  1. l
    linza Aug 5, 2003 09:00 PM

    Thanks everyone! Sauteed some finely minced shallots with wine added a bit of tomato and cream to cook down and thicken. Finished by whisking in some butter. Served with some steamed asparagus for a very tasty meal.

    The crab ravioli was even wonderful plain (the chef had to do a taste test)!

    1. r
      russkar Aug 5, 2003 02:27 PM

      Saute' Chopped Shallots in butter
      Add and Flame 2oz of Vodka (off the burner)
      Add two cups Manufactured Cream
      Red pepper flakes
      3oz Marinara
      Simmer for half an hour

      1. a
        adam Aug 5, 2003 01:38 PM

        what about a reduced creamy sherry sauce?

        3 Replies
        1. re: adam
          ocdreamr Aug 5, 2003 02:35 PM

          and dust a little Old Bay over the top of the plate. Cream, sherry & old bay are all part of a classic cream of crab

          1. re: ocdreamr
            Christina D Aug 6, 2003 09:48 AM

            Excellent idea!! It gets an endorsement from this native MD hound. Although, make sure to go easy on the Old Bay. It can take over the whole dish.

            1. re: Christina D
              ocdreamr Aug 6, 2003 10:25 AM

              I agree on the old bay, that's why I said just a dusting on the plate, think nutmeg on custard & that's what I'm getting at.

        2. 2
          2chez mike Aug 5, 2003 01:03 PM

          A saffron cream sauce made with a reduction of shrimp stock.

          A nice touch would be garnish the plate of ravioli with some pan seared scallops.

          1. e
            Ellen Aug 5, 2003 11:24 AM

            A light tomato cream sauce would also work. Quickly saute some fresh chopped tomatoes in a little olive oil and white wine, add cream and reduce. Sprinkle with fresh basil or parsley, S&P to taste. Enjoy!

            1 Reply
            1. re: Ellen
              Allison Aug 5, 2003 08:06 PM

              I second the tomato cream sauce - the tomato balances out the richness of the crab and cream. I would suggest topping the dish with a bit of fresh diced tomato and basil chiffonade - perhaps a little lemon zest for freshness. Sounds fantastic!

            2. g
              GG Mora Aug 5, 2003 11:06 AM

              To my mind, crab ravioli calls for a creamy sauce on the white/light side. A simple dab of creme fraiche (maybe cheeseandchocolate -- see post further down -- could spare a little) with a few capers and a few good grinds of black pepper....Beurre blanc (try a basil beurre blanc?)....reduce a little Pernod with a few minced shallots, dose in a little heavy cream & let that reduce, season with S&P....Beurre noisette and a squeeze of lemon with some snipped chives....ummmmm somebody stop me......

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