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.
Martha Stewart Living, February 2011
- Prep Time 35 minutes
- Total Time 45 minutes
- Yield Makes 45
- <b>For the filling:</b>
- 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
- <b>For the ravioli:</b>
- All-purpose flour, for baking sheet
- 90 wonton wrappers (two 12-ounce packages)
- 1 large egg, lightly beaten, for egg wash
- Coarse salt
- <b>For the sauce:</b>
- 1 stick unsalted butter
- 2 teaspoons lemon peel, very finely chopped, plus 2 teaspoons fresh lemon juice
- Garnish: fresh chervil
- 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 circles using a 2 1/4-inch cookie cutter; transfer to baking sheet.
- 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 chervil.
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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