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Hear Me Out: Crab. Rangoon. Ravioli.

This sophisticated dish, inspired by the iconic, crispy appetizer, is the real deal.

Crab rangoon are crispy, pocket-sized dumplings of cream cheese and crabmeat. Ravioli are pasta stuffed with a savory filling and boiled. Sounds like a match made in heaven, right?

Hear me out. Crab. Rangoon. Ravioli. 

Notes From the Test Kitchen

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These crab rangoon ravioli are incredibly easy to make. Preparing ravioli can be a daylong project, but not in this case, since we substituted store-bought wonton wrappers for fresh pasta. The wrappers are like instant ravioli squares! 

With so few ingredients, the filling comes together in no time: cream cheese, crabmeat (the real stuff, not the imitation crab that's commonly used in restaurant versions), scallion whites, salt, and pepper. Done.

Let’s talk assembly. The key to successful crab rangoon ravioli is using water as your “glue.” I made simple triangle ravioli by folding the square wrappers in half over the filling. (You could also make half-moons with round wrappers.) If you’re new to making ravioli, this part might take a little time. And that’s OK. Just be sure to keep the wrappers you aren’t using covered in plastic wrap so that they don’t dry out. Pro tip: Find a ravioli partner! Put your spouse/sibling/date/child to work.

A butter sauce seemed like a good fit here, but I wanted to elevate it. Browned butter? Sure. Crisping up some more crabmeat in browned butter? Keep going. Add some fresh ginger and lemon for floral freshness? Bingo. 

After one bite of this crab rangoon ravioli, I was hooked. With a creamy, slightly sweet filling inspired by the flavors of one of my favorite appetizers, this is a sophisticated dish worthy of main course status.

Crab Rangoon Ravioli

Serves 2 as a main dish or 4 as an appetizer

  • 4 ounces cream cheese, softened 
  • 8 ounces lump crabmeat, picked over for shells, divided
  • 2 scallions, white and green parts separated and sliced thin
  • ¼ teaspoon table salt, plus salt for cooking ravioli
  • ¼ teaspoon pepper
  • 16 wonton wrappers, divided 
  • 4 tablespoons unsalted butter, cut into 1-tablespoon pieces
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon lemon juice
  • Toasted sesame seeds


1. Combine cream cheese, 6 ounces crabmeat, scallion whites, salt, and pepper together in small bowl; set aside. 

2. Place up to 4 wrappers flat on counter. (Keep remaining wrappers covered with plastic wrap.) Place 1 tablespoon filling in center of each wrapper. Using pastry brush or your fingertip, moisten edges of wrappers with water. Fold wrappers in half over filling to make triangles. Starting near filling, press out any air pockets, then pinch edges of wrappers firmly to seal. Place each ravioli on its side and gently press to ensure it lies flat against counter. Repeat with remaining wrappers and filling to form 16 ravioli. (Filled ravioli can be placed in single layer on rimmed baking sheet, covered tightly with plastic wrap, and refrigerated for up to 12 hours.)

3. Bring 6 quarts water to boil in large pot. Add ravioli and 1 tablespoon salt. Cook until ravioli are tender, about 4 minutes. Using spider skimmer or slotted spoon, transfer ravioli to warmed bowls or plates.

4. While ravioli cook, melt butter in 10-inch skillet over medium heat. Add ginger and remaining 2 ounces crabmeat. Continue to cook, swirling skillet constantly, until butter is dark golden brown and has nutty aroma, 3 to 4 minutes longer. Off heat, add lemon juice. Top crab rangoon ravioli with sauce. Serve sprinkled with scallion greens and sesame seeds.

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