Food & Cooking Recipes Appetizers Crab Ravioli with Lemon Butter 3.5 (262) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Total Time: 45 mins Yield: 45 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. Ingredients For the filling: 1 cup ricotta cheese (8 ounces) 1 cup lump crabmeat, such as peekytoe (8 ounces) Coarse salt and freshly ground pepper ⅛ 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 Directions 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). Rate it Print