Crab and Mushroom Ravioli
Crab and Mushroom Ravioli

Photo Credit

Quentin Bacon

This Recipe

  • Skill Level: Intermediate
  • Serves: 6
  • Start to Finish: Less than 45 minutes

Nutrition Facts

Amount per serving:
Total Calories: 323
  • 998mg Sodium
  • 47g Carbs
  • 5g Fiber
  • 7g Fat
  • 2g Saturated Fat
  • 4g Sugars
  • 17g Protein

Store-bought wonton wrappers let you make homemade raviolis without the hassle of kneading and rolling pasta dough. Stuffed with sweet crabmeat and plump shiitakes, this is a pasta dish you can't go wrong with for date night or just a weekday dinner.


  • 2 tablespoons olive oil, divided
  • 1/2 pound (about 4 cups) brown, shiitake, or oyster mushrooms, stems discarded and caps finely chopped
  • 4 cloves garlic, finely minced
  • 4 cups chopped baby spinach
  • 1 1/2 teaspoons salt, divided
  • 3/4 cup part-skim ricotta cheese
  • 4 to 6 ounces fresh or canned crabmeat
  • 1/4 cup dry-packed sun-dried tomatoes, finely chopped
  • 1 package (12 ounces) circular wonton skins*
  • 2 cups prepared marinara sauce
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup thinly sliced basil leaves



1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, about 4 minutes until beginning to brown. Add garlic and stir about 1 minute until fragrant. Add spinach and 1/2 teaspoon salt and cook, stirring often, until wilted, about 1 minute. Turn off heat and let cool slightly. Stir in ricotta, crabmeat, and sun-dried tomatoes.
2. Place a small bowl of water next to your work surface. Place all but 2 wonton wrappers on a plate and cover with a damp paper towel to keep them from drying out.
3. Place about 1 tablespoon filling in center of each wrapper. Use your finger to wet exposed part of wrapper with water (not just edges). Cover with another wonton wrapper, pressing together to seal.
4. Bring a large pot water to a boil and add 1 teaspoon salt. Add about half the raviolis, stir gently, and return to a gentle simmer. Once raviolis float to surface, cook an additional 3 to 4 minutes. Remove using a frying spider or slotted spoon, place on a plate, and set aside. Repeat with remaining raviolis. Serve topped with marinara sauce, Parmesan, and basil.

*If you can’t find circle-shaped wonton wrappers, buy square ones and cut out circles using a 2 3/4-inch round cookie cutter.

Recipe adapted from Pretty Delicious by Candice Kumai, Rodale Books, 2011

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