CRAB RAVIOLI WITH LEMON BUTTER

By ajiann

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
• Vs 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

Details

Servings 45
Preparation time 45mins
Cooking time 80mins

Preparation

Step 1

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 cov¬ered 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 cir¬cles using a 2¼-inch cookie cut¬ter; transfer to baking sheet.
3. Bring a large pot of water to a boil. Working in batches, cook ravioli i rise to the top, 2 to 3 a
4. Meanwhile, make if Heat a large skillet ow heat. Melt 4 tablespoons and heat until just buI frothy. Transfer first b ravioli to skillet using spoon, along with aboi spoons cooking liquid 1 teaspoon chopped lei and 1 teaspoon juice, ai to combine. Transfer t 5. Repeat with second of ravioli. Garnish with