Crab Ravioli

Smiley face INGREDIENTS:

  • 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
  • Ravioli:
  • All-purpose flour, for baking sheet
  • 90 wonton wrappers (two 12-ounce packages)
  • 1 large egg, lightly beaten, for egg wash
  • Coarse salt
  • Sauce:
  • 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 skilletusing 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.