1 cup(s) (8 ounces) ricotta cheese
1 cup(s) (8 ounces) lump crabmeat, such as peekytoe
Coarse salt and freshly ground pepper
1/8 teaspoon(s) red pepper flakes
All-purpose flour, for baking sheet
90 (two 12-ounce packages) wonton wrappers
1 large egg, lightly beaten, for egg wash
1 stick(s) unsalted butter
2 teaspoon(s) lemon peel, very finely chopped
2 teaspoon(s) fresh lemon juice
Fresh chervil, for garnish
- Filling: Mix together ricotta, crabmeat, 1/2 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 1/4-inch cookie cutter; transfer to baking
- 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.