Photo: Korea Ministry of Food and Drug Safety

Ravioli with Cream Sauce

Name: Ravioli with Cream Sauce
Cuisine: South Korea
Ingredients: 17.5 g onion; 2.1 g garlic; 70 g shrimp meat; 17.5 g crab meat; 4.2 g cooking oil; 17.5 g cream; 4.9 g Parmesan cheese; 2.1 g butter; 100 g bread flour; 38.5 g egg; 40 g water; 3.5 g spinach; 3.5 g beet

라비올리 크림소스

Side dish · Stir-fried

Side dishesCourse

736kcal · per serving

Not spicySpice

No porkGluten-free

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Recipe

Ravioli with Cream Sauce

Not spicyNo porkNo meat or alcoholGluten-freeContains: egg, dairy, shellfish

Ingredients Tap an ingredient to check it off

Servings1

onion양파
17.5 g
garlic마늘
2.1 g
shrimp meat새우살
70 g
crab meat게살
17.5 g
cooking oil식용유
4.2 g
cream크림
17.5 g
Parmesan cheese파마산치즈
4.9 g
butter버터
2.1 g
bread flour강력분
100 g
egg달걀
38.5 g
water물
40 g
spinach시금치
3.5 g
beet비트
3.5 g

Nutrition per serving

736kcal

101.2gCarbs

29.6gProtein

16.9gFat

242mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Chop the onion, garlic, shrimp, and crab meat. Stir-fry the garlic and onion in a pan, add the shrimp and crab meat, stir-fry, and let cool.
Blanch the spinach and blend it to extract the juice. Grind the beet and strain it for juice. Mix each juice with flour and egg to make differently colored ravioli doughs.
Roll out the ravioli dough to 0.1mm thickness.
Cut the dough into 5x5cm squares, place the stir-fried shrimp filling in the center, fold in half into a triangle, and seal the edges.
Boil the ravioli in boiling water.
Add cooking oil to a pan and stir-fry the chopped onion, then add the cream and reduce. Add the ravioli, Parmesan cheese, and beet.

💡 TipMake low-sodium ravioli by not adding salt to the ravioli dough.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.