Easy meets elegant with this crab tortellini recipe. Using Chef John's wonton technique means there's no making, rolling, or cutting pasta dough.


Ready-to-use wonton wrappers are one of my all-time favorite “cheater” grocery store items. All you need to do is mix up some filling, and you’re ready to fill, fold, and cook. In fact, the hardest part of the operation may be deciding what to call your cleverly covered creations.

I went with “tortellini” here, but these could’ve easily been called wontons, tortelloni, or dumplings, and they would be criticized for not being authentic all the same. Names aside, this is a trick all busy cooks need to have up their sleeve, and when it comes to the fillings and sauces, the possibilities are endless. Here's an easy butternut squash filling, for example.

I hope you find some crab, and make these as shown, but no matter what you end up with on the inside, I really hope you try the super easy, and almost foolproof cream sauce I finished my crab tortellini with. Actually, I should have said, “crème sauce,” since we’re using crème fraiche instead of heavy cream, which gives us the same look, and texture of regular cream, except adds an extra layer of nutty, fermented goodness to the flavor profile.

If you were going to make these ahead of time, I’d freeze them before the boiling step, just like the frozen ravioli or tortellini you get at the store. You can pop them in the boiling water frozen, and while they will take an extra minute or two, the rest of the recipe will unfold just the same. So, the next time you’re in the mood for a homemade, stuffed pasta, but would prefer not to mess around with making, rolling, and cutting dough, I really hope you give these a try. Enjoy!

Get the recipe for Chef John's Easy Crab Tortellini.

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