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Crab Ravioli with Lemon Butter

These zesty melt-in-your-mouth ravioli combine a classic ricotta filling with lump crabmeat. The fresh acidity of lemon adds to the delicacy of this dish.

  • Prep:
  • Total Time:
  • Yield: Makes 45
Crab Ravioli with Lemon Butter

Source: Martha Stewart Living, February 2011


  • For the filling:
  • 1 cup ricotta cheese (8 ounces)
  • 1 cup lump crabmeat, such as peekytoe (8 ounces)
  • Coarse salt and freshly ground pepper
  • 1/8 teaspoon red-pepper flakes
  • For the ravioli:
  • All-purpose flour, for baking sheet
  • 90 wonton wrappers (two 12-ounce packages)
  • 1 large egg, lightly beaten, for egg wash
  • Coarse salt
  • For the sauce:
  • 1 stick unsalted butter
  • 2 teaspoons lemon peel, very finely chopped, plus 2 teaspoons fresh lemon juice
  • Garnish: fresh chervil


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

  2. 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 circles using a 2 1/4-inch cookie cutter; transfer to baking sheet.

  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. 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.

  5. Repeat with second batch of ravioli. Garnish with chervil.

Cook's Note

Uncooked ravioli can be frozen for up to 3 months (boiling time may be a few minutes more with longer freezing).

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