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Crab Ravioli with Lemon Butter

Crab Ravioli with Lemon Butter


1 cup (8 ounces) ricotta cheese

1 cup (8 ounces) lump crabmeat, such as peekytoe

Coarse salt and freshly ground pepper

1/8 tsp red pepper flakes


All-purpose flour, for baking sheet

90 (two 12-ounce packages) wonton wrappers

1 large egg, lightly beaten, for egg wash

Coarse salt


1 stick unsalted butter

2 tsp. lemon peel, very finely chopped

2 tsp. fresh lemon juice

Fresh chervil, for garnish


Filling: Mix together ricotta, crabmeat, ½ teaspoon salt, 1/8 teaspoon pepper, and the red pepper flakes. Ravioli: Lightly flour a baking sheet. Working in batches, arrange 45 wonton wrappers on a work surface; keep remaining wrappers covered with a damp paper towel. Mound 1 teaspoon crab filling in the center of each. Brush edges of wrappers with egg wash, and top each with another wrapper. Press edges to seal. Cut out circles using a 2 ¼-inch cookie cutter; transfer to baking sheet. Bring a large pot of salted water to a boil. Working in 2 batches, cook ravioli until they rise to the top, 2 to 3 minutes. Sauce: Heat a large skillet over medium heat. Melt 4 tablespoons butter, and heat until just bubbling and frothy. Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 tablespoons cooking liquid. Add 1 teaspoon chopped lemon peel and 1 teaspoon juice, and swirl to combine. Transfer to plates. Repeat with second batch of ravioli. Garnish with chervil.

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