Crab Ravioli With Lemon Butter

I love all kinds of pasta and I love Crab. Together they are a winning combination. Add a salad, roll, glass of wine and Mama Mia you have a wonderful, tasty dinner.

 

Filling

  • 1 cup Ricotta cheese
  • 1 cup lump crabmeat
  • coarse salt and pepper
  • pinch of red pepper flakes
  • 2 pkg. wonton wrappers (90 pieces required)
  • 1 large egg, lightly beaten

Mix together the ricotta, crabneat, pinch of salt and pepper and red pepper flakes. Set aside.

Lightly flour a baking sheet and arrange 45 wrappers on a work surface. Keep the remaining 45 wrappers under a damp towel so they won’t dry out. Mound 1 tsp. of the crabmeat in the center. Brush the edges with eggwash and put the remaining wrappers on top.  Press the edges to seal. Cut out the circles with a 2 1/4 inch cookie cutter.

Bring a large pot of water to the boil and add a few of ravioli at a time, cooking until they rise to the top (about 3 minutes).

 

Sauce

  • 1 stick unsalted butter
  • 2 tsp. lemon zest
  • 2 tsp. fresh lemon juice

Melt 4 tbsp. of butter in a skillet. Add the ravioli as well as 2 tbsp. of the boiling water. Add the lemon zest and peel and stir to cover.

Serve with a salad, roll and a glass of Chardonnay – well chilled, of course.

Seconds anyone?

 

 

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