Crabmeat Ravioli


Tender crabmeat blended with parsnip crème, Chablis wine and a mild hint of spicy crushed red pepper.

At a Glance

Item Code



2/3 lbs

Case Count

160 each


2.5" Triangle

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Recipe Ideas

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Crabmeat Ravioli ‘alla Veneziana’

Ingredients (4 servings):

  • 32 ravioli
  • 1 lb raw Shrimp (p&d)
  • 1 tbsp yellow curry powder
  • 2 ea shallots (minced)
  • ½ cup dry white wine
  • 1 tbsp Italian parsley (chopped)
  • 1 ½ tbsp butter
  • 1 ½ cup heavy cream
  • TT fresh chives
  • TT salt and pepper


Sauté shallots in butter until golden then add shrimp and cook turning once. Remove shrimp, add wine and curry powder. Reduce almost completely. Add heavy cream and reduce by half, then season. Return shrimp in hot sauce. Blanch ravioli, strain and toss to coat, garnish with fresh chives.

About the Dish:

“Circa 1797 the Venetian Republic which existed over a millennia was known a world economic and trading power. Venice was the main point of exchange between Europe and the Far East and was the emporium of European spices. ‘alla Veneziana’ simply implies from Venice. Today region of Veneto holds the 2nd most amount of DOP certified products for export from the country Italy.”

Crabmeat Ravioli with Gulf Seafood and Mustard Greens

Ingredients (4 servings):

  • 32 ravioli
  • 8 ea oysters (shucked)
  • 8 ea bay scallops
  • juice of 1 lemon
  • 1 bunch mustard greens (blanched)
  • 1 red bell pepper, (sliced)
  • TT blackening seasoning
  • 8 oz cherry tomatoes (quartered)
  • TT extra virgin olive oil
  • TT fresh parsley
  • TT green onions (sliced)
  • TT salt


Season scallops with blackening seasoning, then sear on both sides, set aside and keep warm. In the same skillet used for the scallops, briefly sauté red peppers until edges start browning then add cherry tomatoes and mustard greens. Shuck oysters, squeeze lemon juice and drizzle with olive oil. Cook for 2 minutes, then season with salt. Plate accordingly with all components and garnish with green onions and fresh parsley.

About the Dish:

“Inspired by the bounty of the US Shellfish market this dish was inspired by southern Floridian offerings fished from the Gulf of Mexico.”

Crabmeat Ravioli with Parmigiano Reggiano Panna Cotta, Micro Salad and Caramelized Onion Reduction

Ingredients (4 servings):

  • 8 ravioli (appetizer)
  • 10 oz heavy cream
  • 5 oz whole milk
  • 5 oz vegetable stock
  • corn starch
  • 7 oz parmigiano reggiano
  • 4 tsp powdered gelatin
  • 2 ea onions (sliced)
  • ¼ cup sugar
  • 10 ea blackberries
  • ½ cup malbec
  • TT micro greens
  • 1 tbsp. shallot, shaved (garnish)
  • 2 ea campari tomatoes
  • 1 ea fresh thyme sprig, stemmed
  • 1 garlic clove, shaved
  • TT salt and pepper


Bloom gelatin in cold water according to package instructions. Heat the milk and cream and vegetable stock together in a double boiler. Thicken sauce slightly with cornstarch and emulsify with the Parmigiano Reggiano Cheese then incorporate into the steeped gelatin. Mold on a flat pan and cool, then cut shapes as desired. For the reduction caramelize the onions well in very light oil then add sugar, blackberries and red wine and reduce to a glaze. Strain through a fine sieve and press on solids. Allow to cool to ambient temperature. Season Campari tomatoes with thyme, garlic, salt, pepper and a pinch of sugar. Roast for at 400 for 30 minutes until golden brown. Cool at room temperature and reserve juices. Blanch ravioli, and toss in roasted tomato juices. Plate accordingly with micro greens salad, roasted tomatoes and garnish with reduction.

About the Dish:

“Panna Cotta is usually a cold dessert item found throughout Italy made with sugar, milk, cream and gelatin. It is believed to have originated in the northern Italian region of Piedmont.”

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