Mother’s Day Crab Ravioli With Lemon Butter

4

Ravioli is pretty delicious anyway, but add some crab, and you turn a nice dish into something worthy enough for a special occasion – the perfect way to treat your mother on Mother’s Day!

 

Preparation time: 35 minutes

Cooking time: 10 minutes

Total time: 45 minutes

Servings: 4

 

Your ingredients:

1 cup of high quality crab meat

1 cup of ricotta cheese

1 teaspoon of coarse salt

1/8 teaspoon of freshly ground pepper

1/8 teaspoon of red-pepper flakes

1 large egg Sprinkle of all-purpose flour

24 ounces of wonton wrappers (about 90 individual wrappers)

2 teaspoons of lemon peel

2 teaspoons of fresh lemon juice

4 tablespoons of unsalted butter

2-3 sprigs of fresh parsley or chervil

 

 

How to make your Mother’s Day Crab Ravioli With Lemon Butter

 

1) In a bowl, mix the crab meat, ricotta, 1/2 teaspoon of salt, the freshly ground pepper, and the red-pepper flakes.

2) Crack the egg into a small bowl, beat lightly, and set aside.

3) Sprinkle a baking sheet with the flour and arrange about half of the wanton wrappers on the floured surface. Keep the remaining wrappers under a damp paper towel to stop them from drying out.

4) Place a teaspoon full of the crab meat mixture in to the center of each wanton.

5) Brush the edges of the wanton wrappers with the lightly beaten egg.

6) Top each wrapper with a reserved wrapper (the ones under the damp paper towel) and press the edges to seal.

7) Cut out squares from each wanton using a cookie cutter (or cut into any shape your like!) Transfer to a baking sheet.

8) Finely chop your lemon peel and juice a lemon (you only need to make 2 teaspoons of juice). 

9) Boil a large pot of water with the remaining 1/2 teaspoon of salt, and add half of your ravioli. Cook for 2-3 minutes, until they rise to the top.

10) While the first batch is cooking, in a large skillet over medium heat, melt the butter until it is frothy.

 


11) Use a slotted spoon to transfer the first batch of ravioli into the skillet, and add 2 tablespoons of the cooking liquid.

12) Add a teaspoon of the lemon peel and a teaspoon of the lemon juice to the ravioli and stir. Transfer to a plate and repeat for the second batch of ravioli.

13) Snip some fresh parsley or chervil with kitchen shears directly on top of the ravioli and serve.

 

Comments

Daniel adams#1

Ravioli is pretty delicious anyway, but adding some crab is a new idea. I told my wife to cook this recipe and she get surprised because she did not add any crab to Ravioli before. The good news is her opinion has completely changed after she taste the delicious of Ravioli with some crab.

Etta Grace#2

Crab with ricotta cheese is a delicious combination! I have tried this recipe and ended up cutting down on the pepper by half and it suited my tastes perfectly. Using real butter instead of a butter alternative makes it rich and yummy.

Sonja H#3

I lived in Italy for many years, had pasta every day for lunch, but never came across crab ravioli. Love all kind of pasta and without a doubt I will try your recipe. I am sure it will be delicious and can’t wait to enjoy it with my family.

SherKev#4

This looks amazing and the instructions are laid out perfectly. I may have to leave out the red pepper flakes and I hope that does not alter the taste too much. Etta, did you cut down on both the black pepper and red pepper flakes?

Please note: comments must be approved before they are published.

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