• 262 Ratings

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, Unknown origin


Recipe Summary

35 mins
45 mins
Makes 45


Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes

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



262 Ratings
  • 5 star values: 49
  • 4 star values: 67
  • 3 star values: 109
  • 2 star values: 27
  • 1 star values: 10