A Rich, Spiced Reinvention of Singapore’s Favorite Crab Dish in Delicate Handmade Parcels

Inspired by the bold intensity of black pepper crab and the refinement of Italian handmade pasta, this dish transforms a hawker hero into a dinner party showstopper. Delicate sheets of pasta encase a sweet, creamy crab filling, while the glossy, spicy sauce clings lovingly to each fold. Finished with aromatic butter, toasted pepper, and a touch of citrus, this ravioli is layered, surprising, and deeply comforting. It’s the kind of dish that shows just how elegant local flavor can be.

Ingredients

Serves 4 (makes 20–24 ravioli)

For the pasta dough

• 200g 00 flour (1⅓ cups)
• 2 large eggs
• Pinch of salt

For the crab filling

• 200g crab meat, fresh or pasteurized (7 oz)
• 2 tbsp mascarpone or cream cheese
• 1 tsp lemon zest
• 1 tsp chopped chives or spring onions
• Salt and white pepper, to taste

For the black pepper sauce

• 2 tbsp butter
• 1 tbsp neutral oil
• 4 cloves garlic, minced
• 1 small shallot, finely chopped
• 1 tbsp coarsely ground black pepper
• 1 tsp soy sauce
• 1 tsp oyster sauce
• 100ml chicken stock (⅓ cup + 1 tbsp)
• 1 tsp sugar
• Splash of cream or milk, optional for richness

To finish

• Fresh chervil or microgreens
• Lemon oil or yuzu zest (optional)
• Grated parmesan (optional)

Instructions

Begin by preparing the pasta dough. On a clean surface or in a bowl, make a well in the flour, crack in the eggs, and add a pinch of salt. Mix with a fork, gradually incorporating flour until a shaggy dough forms. Knead for 8–10 minutes until smooth and elastic. Wrap and let rest for 30 minutes at room temperature.

While the dough rests, prepare the crab filling. Combine crab meat, mascarpone, lemon zest, and chives in a bowl. Season gently with salt and white pepper, then chill until firm.

Roll the dough into thin sheets using a pasta machine or rolling pin. Place teaspoons of the filling onto one sheet, cover with another, and press gently to seal, eliminating air pockets. Cut into squares or rounds, and seal edges with a bit of water if needed. Set aside on a floured tray.

To make the black pepper sauce, heat butter and oil in a sauté pan. Sauté the garlic and shallot until fragrant and golden. Add the black pepper, stirring for a few seconds to toast, then deglaze with stock, soy sauce, oyster sauce, and a touch of sugar. Simmer until slightly thickened. Whisk in a splash of cream if desired for a silkier finish.

Boil the ravioli in salted water for 2–3 minutes or until they float and are tender. Gently toss them in the warm black pepper sauce, coating evenly.

Plate the ravioli and drizzle with extra sauce, top with microgreens, a touch of lemon oil, or a dusting of parmesan if you like a fusion finish.

Cooking Tips

Use freshly picked crab meat if possible—the sweetness balances beautifully against the peppery sauce. The black pepper should be coarsely cracked for texture and aroma, not pre-ground. Be gentle when assembling the ravioli—press around the filling to remove air and avoid splitting during cooking. The sauce should be punchy but balanced; add a splash of cream or milk to mellow it slightly without muting the heat. For an extra luxe finish, top with ikura or a dollop of crab bisque butter.