Crab Ravioli with Lemon Butter



This was the main meal for my mother’s day lunch, it came out so rich and delicious. I know it is a bit of a “cheater” way to use wonton wrappers, but I just didn’t have the time to learn and make pasta from scratch. It also tasted great! This recipe was a real success and I would use it again.


Crab Ravioli with Lemon Butter

Serves 5

45 minutes


1 cup ricotta cheese (8 ounces)

1 cup lump crabmeat

Coarse salt and freshly ground pepper

1/8 teaspoon red-pepper flakes

All-purpose flour, for baking sheet

45 wonton wrappers (one 12-ounce packages)

1 large egg, lightly beaten, for egg wash

Coarse salt

1 stick unsalted butter

2 teaspoons lemon peel, very finely chopped, plus 2 teaspoons fresh lemon juice

fresh chives, chopped


Make the filling: Mix together ricotta, crabmeat, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the red-pepper flakes.

Make the 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 ravioli shape desired.

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.

Meanwhile, make the 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 chives.


Inspired by Martha Stewart


3 responses to “Crab Ravioli with Lemon Butter

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