Cauliflower and Crab Ravioli Recipe

Name: Cauliflower and Crab Ravioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons unsalted butter; 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for drizzling; 2 garlic cloves, minced; 1 small head of cauliflower (1 pound), cut into 1-inch florets; 2 tablespoons water; 1 cup heavy cream; 1/2 pound lump crabmeat, picked over; Salt and freshly ground white pepper; 8 Fresh Pasta Sheets with Parsley; 1/2 cup freshly grated Parmesan cheese

Servings: persons

1
Bring a large pot of water to a boil.
2
In a large, deep skillet, melt the butter in 2 teaspoons of the olive oil.
3
Add the minced garlic and cook over moderate heat until fragrant, about 2 minutes.
4
Add the cauliflower florets and cook over moderately high heat, stirring, just until lightly browned, about 3 minutes.
5
Add the water, cover and cook until the cauliflower is tender, about 4 minutes.
6
Add the heavy cream and simmer until slightly thickened, about 6 minutes.
7
Add the crabmeat and stir gently to heat through.
8
Season with salt and pepper and keep warm.
9
Add salt and the remaining 1 tablespoon of oil to the boiling water and cook the pasta sheets until just tender, about 1 minute.
10
Drain and return to the pot.
11
Lightly drizzle the sheets with olive oil and, using 2 large spoons, toss lightly to coat.
12
Place 1 pasta sheet on each of 4 warmed plates.
13
Spoon the creamed crab and cauliflower onto the pasta sheets and sprinkle with half of the Parmesan cheese.
14
Cover with the remaining pasta sheets and sprinkle with the remaining Parmesan.
15
Serve right away.

456

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 teaspoons unsalted butter, 1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for drizzling, 2 garlic cloves, minced, 1 small head of cauliflower (1 pound), cut into 1-inch florets, and more.

Yes, Cauliflower and Crab Ravioli falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cauliflower and Crab Ravioli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions