Forget takeout—nothing beats the cozy comfort of homemade crabmeat ravioli! Whether you’re craving a quick weeknight dinner or planning a special weekend feast, these 25 traditional recipes bring the taste of the sea right to your table. Get ready to roll up your sleeves and discover delicious, foolproof ways to impress your family and friends. Let’s dive in!
Classic Italian Crabmeat Ravioli with Tomato Cream Sauce
Kind of craving something cozy and impressive? You’re in luck—this homemade ravioli is easier than you think and totally worth the effort. Let’s dive into making these delicate pasta pockets filled with sweet crabmeat, all smothered in a rich tomato cream sauce.
Ingredients
Flour – 2 cups
Eggs – 2 large
Crabmeat – 8 oz
Ricotta cheese – ½ cup
Parmesan cheese – ¼ cup
Salt – 1 tsp
Black pepper – ½ tsp
Olive oil – 2 tbsp
Garlic – 2 cloves, minced
Crushed tomatoes – 1 cup
Heavy cream – ½ cup
Butter – 2 tbsp
Instructions
1. Combine 2 cups of flour and ½ tsp of salt on a clean surface, forming a well in the center.
2. Crack 2 eggs into the well and gradually mix with a fork until a dough forms. Tip: If the dough feels dry, add a teaspoon of water to help it come together.
3. Knead the dough for 5 minutes until smooth and elastic, then wrap in plastic and rest at room temperature for 30 minutes.
4. In a bowl, mix 8 oz of crabmeat, ½ cup of ricotta, ¼ cup of Parmesan, ½ tsp of salt, and ½ tsp of black pepper until well combined.
5. Roll the dough into a thin sheet using a pasta roller or rolling pin, aiming for about 1/16-inch thickness.
6. Place teaspoon-sized mounds of the crab mixture 2 inches apart on half of the dough sheet.
7. Fold the other half of the dough over the filling, pressing around each mound to seal and remove air pockets.
8. Cut the ravioli into squares using a knife or pastry cutter, ensuring edges are sealed tightly. Tip: Use a fork to crimp the edges for a secure seal and decorative touch.
9. Bring a large pot of salted water to a boil over high heat.
10. Add the ravioli and cook for 3-4 minutes until they float to the surface and the pasta is tender.
11. While the ravioli cooks, heat 2 tbsp of olive oil in a skillet over medium heat.
12. Sauté 2 minced garlic cloves for 1 minute until fragrant but not browned.
13. Add 1 cup of crushed tomatoes and simmer for 5 minutes, stirring occasionally.
14. Stir in ½ cup of heavy cream and 2 tbsp of butter, cooking for 2 more minutes until the sauce thickens slightly.
15. Drain the cooked ravioli and gently toss them in the skillet with the sauce to coat evenly. Tip: Reserve a tablespoon of pasta water to add to the sauce if it needs thinning for a smoother consistency.
16. Serve immediately while hot.
What a treat—each bite gives you tender pasta with a burst of sweet, savory crab filling, all wrapped in that velvety tomato cream sauce. Try topping it with extra Parmesan and a sprinkle of fresh basil for a pop of color and freshness that elevates the whole dish.
Lemon Butter Crabmeat Ravioli with Garlic Shrimp
Sometimes you just need a restaurant-worthy meal that feels fancy but comes together easily. This lemon butter crabmeat ravioli with garlic shrimp is exactly that—creamy, citrusy, and totally impressive.
Ingredients
Ravioli – 1 lb
Shrimp – 1 lb
Butter – 4 tbsp
Garlic – 4 cloves
Lemon juice – 2 tbsp
Heavy cream – ½ cup
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add the ravioli and cook for 4-6 minutes, or until they float to the top and are tender.
3. Drain the ravioli and set aside.
4. Pat the shrimp dry with paper towels to ensure a good sear.
5. Melt 2 tablespoons of butter in a large skillet over medium-high heat.
6. Add the shrimp and cook for 2-3 minutes per side, until pink and opaque.
7. Remove the shrimp from the skillet and set aside.
8. Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet.
9. Mince the garlic and add it to the skillet, cooking for 1 minute until fragrant.
10. Pour in the lemon juice and heavy cream, stirring to combine.
11. Season the sauce with salt and black pepper.
12. Simmer the sauce for 2-3 minutes, until it thickens slightly.
13. Return the cooked ravioli and shrimp to the skillet, tossing to coat in the sauce.
14. Serve immediately while hot.
The tender ravioli and juicy shrimp soak up that rich, garlicky lemon butter sauce beautifully. Try garnishing with fresh parsley or a sprinkle of red pepper flakes for an extra kick—it’s a dish that’ll have everyone asking for seconds.
Spicy Crabmeat Ravioli with Roasted Red Pepper Sauce
Aren’t you craving something that feels fancy but totally doable on a weeknight? This spicy crabmeat ravioli with roasted red pepper sauce is just that—it’s packed with flavor and comes together faster than you’d think. You’ll love how the creamy filling and zesty sauce balance each other out.
Ingredients
Wonton wrappers – 24
Crabmeat – 8 oz
Cream cheese – 4 oz
Jalapeño – 1, minced
Garlic – 2 cloves, minced
Heavy cream – 1 cup
Roasted red peppers – 1 cup, jarred
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. In a bowl, combine crabmeat, cream cheese, minced jalapeño, and half of the minced garlic.
2. Lay out a wonton wrapper and place 1 tablespoon of the crab mixture in the center.
3. Wet the edges of the wrapper with water using your finger.
4. Fold the wrapper over to form a triangle and press the edges firmly to seal.
5. Repeat steps 2-4 until all filling is used.
6. Bring a large pot of salted water to a boil over high heat.
7. Gently add the ravioli to the boiling water and cook for 3-4 minutes until they float to the top.
8. While ravioli cook, heat olive oil in a skillet over medium heat.
9. Add remaining garlic and sauté for 1 minute until fragrant.
10. Add roasted red peppers and cook for 2 minutes, stirring occasionally.
11. Transfer the pepper mixture to a blender and blend until smooth.
12. Return the sauce to the skillet and stir in heavy cream.
13. Bring the sauce to a simmer and cook for 5 minutes until slightly thickened.
14. Season with salt and black pepper.
15. Drain the cooked ravioli and toss gently with the sauce.
Tip: Don’t overcrowd the pot when boiling ravioli to prevent sticking.
Tip: For a smoother sauce, strain it after blending to remove any bits.
Tip: Use fresh lump crabmeat for the best texture and flavor.
Perfectly tender ravioli with a kick of spice from the jalapeño, all smothered in that velvety roasted red pepper sauce. Serve it with a sprinkle of fresh parsley or a side of garlic bread to soak up every last drop—it’s a meal that feels special without any fuss.
Herbed Crabmeat Ravioli with White Wine Alfredo
Tired of the same old pasta night? You’ve got to try this herbed crabmeat ravioli with white wine Alfredo—it’s fancy enough for date night but easy enough for a weeknight win. The creamy sauce and fresh crab filling will have everyone asking for seconds.
Ingredients
Pasta dough – 1 lb
Crabmeat – 8 oz
Fresh parsley – ¼ cup
Fresh dill – 2 tbsp
Ricotta cheese – ½ cup
Parmesan cheese – ½ cup
Butter – 4 tbsp
Heavy cream – 1 cup
Dry white wine – ½ cup
Garlic – 2 cloves
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Combine crabmeat, ricotta, parsley, dill, ¼ cup Parmesan, ½ tsp salt, and ¼ tsp black pepper in a bowl.
2. Lay out pasta dough and cut into 3-inch circles using a cookie cutter.
3. Place 1 tbsp filling in the center of half the circles.
4. Brush edges with water and top with another circle, pressing firmly to seal.
5. Bring a large pot of salted water to a boil over high heat.
6. Add ravioli and cook for 3-4 minutes until they float to the surface.
7. Melt butter in a skillet over medium heat.
8. Add minced garlic and sauté for 1 minute until fragrant.
9. Pour in white wine and simmer for 2 minutes to reduce by half.
10. Stir in heavy cream and bring to a gentle simmer.
11. Add remaining Parmesan, ½ tsp salt, and ¼ tsp black pepper, whisking until smooth.
12. Gently toss cooked ravioli in the sauce to coat evenly.
What a showstopper! The tender ravioli pockets burst with herby crab, while the white wine Alfredo adds a rich, silky finish. Serve it with a crisp salad and crusty bread to soak up every last drop of that luxurious sauce.
Spinach and Crabmeat Ravioli with Parmesan Cream
Just imagine biting into tender pasta pockets filled with savory spinach and sweet crabmeat. You’ll love how the rich Parmesan cream sauce brings it all together. It’s restaurant-quality but totally doable at home.
Ingredients
Flour – 2 cups
Eggs – 2 large
Spinach – 1 cup, cooked and squeezed dry
Crabmeat – 8 oz, picked over for shells
Parmesan cheese – ½ cup, grated
Heavy cream – 1 cup
Butter – 2 tbsp
Salt – ½ tsp
Instructions
1. Combine 2 cups flour and ½ tsp salt on a clean surface, making a well in the center.
2. Crack 2 eggs into the well and gradually incorporate the flour until a dough forms.
3. Knead the dough for 8 minutes until smooth and elastic, then wrap in plastic and rest for 30 minutes at room temperature.
4. Roll the dough into a thin sheet using a pasta machine or rolling pin, aiming for 1/16-inch thickness.
5. Mix 1 cup cooked spinach and 8 oz crabmeat in a bowl, ensuring no shells remain.
6. Place teaspoon-sized mounds of filling 2 inches apart on half the pasta sheet.
7. Brush water around each filling mound, then cover with the other half of the pasta sheet.
8. Press firmly around each mound to seal, then cut into individual ravioli with a knife or cutter.
9. Bring a large pot of salted water to a rolling boil at 212°F.
10. Cook ravioli for 3-4 minutes until they float to the surface.
11. Meanwhile, melt 2 tbsp butter in a saucepan over medium heat.
12. Add 1 cup heavy cream and simmer for 2 minutes until slightly thickened.
13. Stir in ½ cup grated Parmesan cheese until melted and smooth.
14. Drain the cooked ravioli and toss gently with the Parmesan cream sauce.
Oh, the creamy sauce clings perfectly to each delicate ravioli. The filling offers a lovely contrast of earthy spinach and sweet crab. Try garnishing with extra Parmesan and a sprinkle of fresh parsley for a beautiful finish.
Mushroom and Crabmeat Ravioli in a Herb Infused Broth
Sometimes you just need a bowl of comfort that feels fancy but comes together easily. This mushroom and crabmeat ravioli in herb-infused broth is exactly that—savory, satisfying, and perfect for a cozy night in.
Ingredients
Mushroom and Crabmeat Ravioli – 1 package
Chicken Broth – 4 cups
Fresh Thyme – 2 sprigs
Fresh Rosemary – 1 sprig
Garlic – 2 cloves, minced
Butter – 2 tbsp
Salt – ½ tsp
Black Pepper – ¼ tsp
Instructions
1. Pour 4 cups of chicken broth into a medium saucepan and place it over medium-high heat.
2. Add 2 sprigs of fresh thyme and 1 sprig of fresh rosemary to the broth. Tip: Using fresh herbs instead of dried will give the broth a brighter, more aromatic flavor.
3. Bring the broth to a gentle simmer, then reduce the heat to low and let it infuse for 10 minutes to allow the herbs to release their flavors.
4. While the broth infuses, mince 2 cloves of garlic.
5. In a separate large pot, bring water to a rolling boil for cooking the ravioli.
6. Carefully add 1 package of mushroom and crabmeat ravioli to the boiling water and cook according to the package instructions, usually about 4-5 minutes, until they float to the top. Tip: Avoid overcrowding the pot to prevent the ravioli from sticking together.
7. Once cooked, drain the ravioli thoroughly using a colander.
8. Remove the herb sprigs from the infused broth with a slotted spoon and discard them.
9. Stir 2 tbsp of butter and the minced garlic into the broth until the butter is fully melted.
10. Season the broth with ½ tsp of salt and ¼ tsp of black pepper, stirring to combine. Tip: Taste the broth before adding salt, as some broths are already salted.
11. Divide the drained ravioli evenly between two bowls.
12. Ladle the hot herb-infused broth over the ravioli in each bowl.
13. Serve immediately while hot. On your first bite, you’ll love the tender pasta pockets bursting with earthy mushroom and sweet crabmeat, all swimming in that fragrant, buttery broth. For a fresh twist, garnish with a sprinkle of chopped parsley or a squeeze of lemon juice right before serving.
Zesty Lime Crabmeat Ravioli with Avocado-Cilantro Sauce
Mmm, you’re going to love this fresh twist on pasta night. It’s packed with bright flavors and feels fancy without the fuss. Perfect for a summer dinner or impressing guests.
Ingredients
Wonton wrappers – 24
Lump crabmeat – 8 oz
Lime juice – 2 tbsp
Red onion – 2 tbsp, minced
Salt – ½ tsp
Black pepper – ¼ tsp
Avocado – 1, pitted and peeled
Cilantro – ¼ cup, chopped
Greek yogurt – ¼ cup
Water – 2 tbsp
Olive oil – 1 tbsp
Instructions
1. Combine crabmeat, lime juice, red onion, salt, and black pepper in a bowl.
2. Lay 12 wonton wrappers flat on a clean surface.
3. Place 1 tablespoon of crab mixture in the center of each wrapper.
4. Brush the edges of each wrapper lightly with water using your finger.
5. Top each filled wrapper with another wonton wrapper, pressing edges firmly to seal.
6. Bring a large pot of salted water to a boil over high heat.
7. Gently drop ravioli into boiling water and cook for 3 minutes until they float to the top.
8. Remove ravioli with a slotted spoon and drain briefly.
9. Blend avocado, cilantro, Greek yogurt, and water in a blender until smooth.
10. Heat olive oil in a large skillet over medium heat.
11. Add ravioli to the skillet and cook for 2 minutes per side until lightly golden.
12. Drizzle avocado-cilantro sauce over ravioli before serving.
Oh, the creamy sauce pairs perfectly with the tender ravioli and zesty crab filling. Serve it with a simple side salad for a complete meal, or enjoy it as is for a light yet satisfying dish. The contrast between the crispy edges and soft center makes every bite delightful.
Creamy Lobster and Crabmeat Ravioli with Vodka Sauce
Ready to impress your dinner guests? This creamy lobster and crabmeat ravioli with vodka sauce feels fancy but comes together surprisingly easily. You’ll love how the rich seafood filling pairs with that tangy tomato-cream sauce.
Ingredients
Lobster meat – 8 oz
Crabmeat – 8 oz
Ricotta cheese – 1 cup
Egg – 1
Wonton wrappers – 24
Butter – 2 tbsp
Garlic – 2 cloves, minced
Vodka – ¼ cup
Tomato sauce – 2 cups
Heavy cream – 1 cup
Parmesan cheese – ½ cup, grated
Salt – 1 tsp
Black pepper – ½ tsp
Instructions
1. Combine lobster meat, crabmeat, ricotta cheese, egg, ¼ tsp salt, and ¼ tsp black pepper in a bowl.
2. Lay 12 wonton wrappers on a clean surface.
3. Place 1 tbsp of filling in the center of each wrapper.
4. Brush the edges of each wrapper with water using your finger.
5. Top each filled wrapper with another wrapper, pressing edges firmly to seal.
6. Bring a large pot of salted water to a rolling boil.
7. Gently drop ravioli into boiling water and cook for 3-4 minutes until they float to the surface.
8. Remove ravioli with a slotted spoon and set aside.
9. Melt butter in a large skillet over medium heat.
10. Add minced garlic and cook for 1 minute until fragrant.
11. Pour in vodka and simmer for 2 minutes to cook off the alcohol.
12. Stir in tomato sauce and bring to a simmer.
13. Reduce heat to low and stir in heavy cream.
14. Add remaining ¾ tsp salt and ¼ tsp black pepper.
15. Simmer sauce for 5 minutes, stirring occasionally.
16. Add cooked ravioli to the skillet and toss gently to coat in sauce.
17. Sprinkle with parmesan cheese and serve immediately.
Velvety smooth sauce clings to each tender ravioli pocket, bursting with sweet seafood flavor. Try serving it with a simple arugula salad for contrast, or garnish with fresh basil for a pop of color.
Sun-dried Tomato and Crabmeat Ravioli with Basil Pesto
Very few dishes combine elegance and comfort like homemade ravioli. You’ll love how the sun-dried tomatoes and crabmeat create a savory filling that pairs perfectly with fresh basil pesto. It’s easier to make than you might think!
Ingredients
Flour – 2 cups
Eggs – 2 large
Salt – ½ tsp
Crabmeat – 8 oz
Sun-dried tomatoes – ½ cup, chopped
Basil – 1 cup
Pine nuts – ¼ cup
Garlic – 2 cloves
Olive oil – ½ cup
Parmesan cheese – ¼ cup, grated
Instructions
1. Combine flour, eggs, and salt in a bowl until a dough forms.
2. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
3. Wrap the dough in plastic and let it rest at room temperature for 30 minutes.
4. Mix crabmeat and sun-dried tomatoes in a bowl for the filling.
5. Roll the dough out thinly using a pasta machine or rolling pin.
6. Place teaspoon-sized mounds of filling 2 inches apart on half the dough sheet.
7. Brush water around each filling mound to help seal the ravioli.
8. Cover with the other half of the dough sheet, pressing around the filling to seal.
9. Cut into individual ravioli using a knife or pastry wheel.
10. Bring a large pot of salted water to a rolling boil.
11. Cook ravioli for 3-4 minutes until they float to the surface.
12. While pasta cooks, blend basil, pine nuts, garlic, olive oil, and Parmesan cheese into a smooth pesto.
13. Drain the ravioli gently, reserving ¼ cup of pasta water.
14. Toss ravioli with pesto and pasta water until coated.
15. Serve immediately while hot.
Oh, the tender pasta pillows burst with briny crab and tangy tomato notes. The creamy pesto clings beautifully to each ravioli, making every bite a delight. Try garnishing with extra basil leaves and a sprinkle of Parmesan for an Instagram-worthy presentation!
Truffle Oil Crabmeat Ravioli with Wild Mushroom Sauce
Craving something fancy but totally doable? You’re going to love this truffle oil crabmeat ravioli with wild mushroom sauce—it’s restaurant-level delicious without the fuss. Let’s get cooking!
Ingredients
– Crabmeat – 8 oz
– Wonton wrappers – 24 pieces
– Ricotta cheese – ½ cup
– Parmesan cheese – ¼ cup, grated
– Truffle oil – 1 tbsp
– Wild mushrooms – 1 cup, sliced
– Heavy cream – ½ cup
– Butter – 2 tbsp
– Salt – ½ tsp
Instructions
1. In a bowl, combine crabmeat, ricotta cheese, Parmesan cheese, and truffle oil.
2. Place 1 tbsp of the crabmeat mixture in the center of a wonton wrapper.
3. Moisten the edges of the wrapper with water using your finger.
4. Fold the wrapper in half to form a triangle, pressing the edges to seal tightly. (Tip: Press out any air bubbles to prevent bursting during cooking.)
5. Repeat steps 2-4 with remaining wrappers and filling.
6. Bring a large pot of salted water to a boil over high heat.
7. Add ravioli to the boiling water and cook for 3-4 minutes until they float to the surface.
8. While ravioli cook, melt butter in a skillet over medium heat.
9. Add wild mushrooms and sauté for 5 minutes until softened and lightly browned.
10. Pour in heavy cream and bring to a simmer, stirring occasionally.
11. Reduce heat to low and cook the sauce for 2 minutes until slightly thickened.
12. Drain the cooked ravioli using a slotted spoon.
13. Toss the ravioli gently with the mushroom sauce in the skillet. (Tip: Handle ravioli carefully to avoid breaking them.)
14. Season with salt and serve immediately. (Tip: Garnish with extra Parmesan for added flavor.)
You’ll adore the tender pasta pockets filled with savory crab and the rich, earthy sauce. Try serving it with a simple side salad to balance the decadence—it’s a meal that feels special every time.
Caramelized Onion and Crabmeat Ravioli with Balsamic Reduction
Sometimes you just need a dish that feels fancy but comes together without the fuss. This caramelized onion and crabmeat ravioli with balsamic reduction is exactly that—savory, sweet, and totally impressive. You’ll love how the flavors meld together in every bite.
Ingredients
Yellow onions – 2 large
Olive oil – 2 tbsp
Lump crabmeat – 8 oz
Wonton wrappers – 24
Egg – 1
Water – 1 tbsp
Balsamic vinegar – ½ cup
Butter – 2 tbsp
Instructions
- Thinly slice 2 large yellow onions.
- Heat 2 tbsp olive oil in a large skillet over medium-low heat.
- Add the sliced onions to the skillet.
- Cook the onions for 30 minutes, stirring every 5 minutes, until they are deep golden brown and caramelized. (Tip: Low and slow cooking is key for perfect caramelization without burning.)
- Remove the skillet from heat and let the onions cool for 10 minutes.
- In a medium bowl, combine the cooled caramelized onions and 8 oz lump crabmeat.
- In a small bowl, whisk together 1 egg and 1 tbsp water to make an egg wash.
- Lay out 12 wonton wrappers on a clean surface.
- Place 1 tbsp of the onion-crab mixture in the center of each wrapper.
- Brush the edges of the wrappers with the egg wash.
- Top each filled wrapper with another wonton wrapper, pressing the edges firmly to seal. (Tip: Press out any air pockets to prevent the ravioli from bursting during cooking.)
- Bring a large pot of salted water to a boil.
- Carefully add the ravioli to the boiling water.
- Cook the ravioli for 3-4 minutes, until they float to the surface and the wrappers are tender.
- While the ravioli cook, heat ½ cup balsamic vinegar in a small saucepan over medium heat.
- Simmer the vinegar for 8-10 minutes, until it reduces by half and thickens to a syrupy consistency. (Tip: Watch closely as it can go from reduced to burnt quickly.)
- Drain the cooked ravioli and toss with 2 tbsp butter.
- Drizzle the balsamic reduction over the ravioli before serving.
Velvety caramelized onions and sweet crabmeat create a rich filling, while the tangy balsamic reduction cuts through the richness beautifully. Serve these ravioli with a simple green salad for a complete meal, or enjoy them as an elegant appetizer at your next dinner party.
Asiago Cheese and Crabmeat Ravioli with Sage Brown Butter
Zesty and indulgent, this homemade ravioli combines creamy Asiago cheese with sweet crabmeat in a delicate pasta pocket. You’ll love how the sage brown butter sauce ties everything together with its nutty aroma. It’s easier to make than you might think!
Ingredients
Flour – 2 cups
Eggs – 2 large
Salt – ½ tsp
Asiago cheese – 1 cup, shredded
Crabmeat – 8 oz, drained
Unsalted butter – ½ cup
Fresh sage leaves – 10
Instructions
1. Combine 2 cups flour, 2 eggs, and ½ tsp salt in a bowl.
2. Knead the dough on a floured surface for 8 minutes until smooth and elastic.
3. Wrap the dough in plastic and let it rest at room temperature for 30 minutes.
4. Mix 1 cup shredded Asiago cheese and 8 oz drained crabmeat in a separate bowl.
5. Roll the rested dough into a thin sheet using a pasta machine or rolling pin.
6. Place teaspoon-sized mounds of the cheese-crab mixture 2 inches apart on half the dough sheet.
7. Fold the other half of the dough over the filling.
8. Press around each mound to seal, then cut into individual ravioli with a knife or cutter.
9. Bring a large pot of salted water to a rolling boil.
10. Carefully drop the ravioli into the boiling water and cook for 3-4 minutes until they float to the surface.
11. While the ravioli cook, melt ½ cup unsalted butter in a skillet over medium heat.
12. Add 10 fresh sage leaves and cook the butter for 5 minutes until it turns golden brown and smells nutty.
13. Drain the cooked ravioli and transfer them to the skillet with the brown butter.
14. Gently toss the ravioli in the butter sauce for 1 minute to coat evenly.
15. Serve immediately while hot.
Buttery and rich, the tender pasta pockets burst with savory cheese and sweet crab in every bite. The crispy sage adds an earthy contrast that makes this dish feel extra special. Try serving it with a simple arugula salad to balance the richness.
Conclusion
Overall, these 25 traditional crabmeat ravioli recipes offer incredible variety and authentic flavors for every home cook. We hope you try a few, share your favorites in the comments, and pin this roundup to your Pinterest boards for future inspiration!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
