Crab Ravioli with Lemon Butter

You need to login or register to bookmark/favorite this content.



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
Coarse salt


1 stick(s) unsalted butter
2 teaspoon(s) lemon peel, very finely chopped
2 teaspoon(s) fresh lemon juice
Fresh chervil, for garnish


  1. Filling: Mix together ricotta, crabmeat, 1/2 teaspoon salt, 1/8 teaspoon pepper, and the red pepper flakes.
  2. 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
  3. 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.
  4. 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.
  5. Repeat with second batch of ravioli. Garnish with chervil.

Original Source:


Leave a reply


We'd love to hear from you! Please do not hesitate to send us any feedback or questions. Thanks for visiting ChefKey!


©2017 ChefKey Inc. Social Media Never Tasted So Good!

Log in with your credentials

Forgot your details?