Crab Ravioli Filling With Lemon Caper Butter Recipes

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CRAB RAVIOLI WITH LEMON BUTTER



Crab Ravioli with Lemon Butter image

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.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 45m

Yield Makes 45

Number Of Ingredients 14

For the filling:
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
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

Steps:

  • 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.

CRAB RAVIOLI



Crab ravioli image

These crab ravioli are delicately, but deliciously flavored little parcels. They might take a little time, but it's well worth it.

Provided by Caroline's Cooking

Categories     Main Course

Time 1h3m

Number Of Ingredients 12

6 oz crab (170g, or a little more as needed)
1/2 cup ricotta (115g, or a little more as needed)
1/2 lemon zest
1 egg
2 egg yolks
1/2 tsp salt
1 cup flour (140g)
1/2 tbsp olive oil
1/4 cup stock (120ml)
2 tbsp white wine
2 tbsp lemon juice (approx 1/2 lemon)
1/2 tbsp butter

Steps:

  • To make the pasta, put the egg, egg yolks and salt in a food processor and pulse until broken up and mixed. Add approximately half the flour and the olive oil then pulse a few times to combine. Add the rest of the flour and pulse a few more times to mix and until the dough comes together, away from the sides into a ball.
  • Remove the dough to a floured surface and knead with floured hands for about 5 minutes. It should be slightly soft but not sticky. Note it will be firmer than a typical pasta dough.
  • Wrap in plastic/cling film and allow to rest at room temperature for around 30min. At this stage, you can keep the dough in the fridge for a day or two until ready to use.
  • Mix together the crab, ricotta and lemon zest until well blended and chill until ready to make the ravioli.
  • When ready, divide the dough into 4 pieces and cover the pieces you aren't working with with a damp cloth or the cling film to save them drying out. Prepare some trays by dusting them with flour.
  • As you work with each piece, flatten it out slightly, dust with flour then put it through your pasta roller on the widest settings a few times (about 2-3 should be fine) until smooth. Dust with flour in between if at all sticky. Then move up the settings rolling once or twice at each settings until you get to the thickness you would like - I usually go to around 6 on my pasta maker. It should be very thin but not breaking up.
  • If using a ravioli mould, lay the sheet of pasta over a ravioli mould then press down the frame to make indents. Fill each with a teaspoon of filling.
  • Lightly dampen around the edges of each ravioli with a little water then roll another pasta layer to place on top, or fold over the rest of the piece you have if it is long enough, trying to avoid any air getting in each one. Press down with a rolling pin to seal then trim the excess pasta from around the side of the mould and add to a piece to use later. Carefully remove each ravioli from the mould and lay them on the floured trays.
  • If not using a mould, you can make them by laying the first piece of pasta out, dotting teaspoons of filling out evenly in lines with gaps between, dampening between then laying another layer on top. Then gently press in the areas between the filling to seal and cut.
  • Repeat with the rest of the pasta and filling. Once all the pasta has been used and you are ready to cook, place a few ravioli at a time in a shallow pan of boiling water for around 2-3 minutes until they rise up to the top, then remove with a slotted spoon and cook the rest in batches.
  • As the ravioli are cooking, put all of the sauce ingredients in a small pan and bring to a simmer. Simmer for a few minutes as the ravioli are cooking then pour over the top of the cooked ravioli. Top with a little parmesan.

Nutrition Facts : Calories 569 kcal, Carbohydrate 52 g, Protein 34 g, Fat 22 g, SaturatedFat 9 g, Cholesterol 351 mg, Sodium 1529 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

CRAB RAVIOLI FILLING WITH LEMON-CAPER BUTTER



Crab Ravioli Filling With Lemon-Caper Butter image

from tastes of the pacific northwest by fred brach and tina bell. Use your own favorite ravioli dough recipe for this one. VERY rich recipe.

Provided by Chef GreanEyes

Categories     Crab

Time 1h20m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 11

prepared ravioli, dough
1/4 cup fresh breadcrumb
5 tablespoons whipping cream
8 ounces cooked crabmeat
1 tablespoon butter, softened
2 egg yolks
salt
1 cup butter
2 tablespoons lemon juice
2 tablespoons capers, rinsed and squeezed dry
1 tablespoon minced parsley

Steps:

  • Filling: soak bread crumbs in 2T of the cream. Mix the bread crumbs, crab, butter and remaining cream. Beat egg yolks and then beat into mixture. Salt to taste.
  • Make sheets of pasta, placing dabs of the filling every three inches or so on the bottom sheet, spread a top sheet over and cut with a ravioli cutter or a sharp knife. Make the ravioli about 2 inches square.
  • To a large pot of boiling water add ravioli a few at a time, return to boil, lower heatand simmer until pasta is just tender, about 10 minutes. Remove with slotted spoon and drain.
  • Lemon-Caper Butter: Melt butter over lowest heat. Add other ingredients and warm until just heated through.
  • Divide raviioli among warm serving plates. Spoon on warm Lemon Caper Butter and serve immediately.

CRAB RAVIOLI IN CREAMY TOMATO SAUCE



Crab Ravioli in Creamy Tomato Sauce image

Provided by Sandra Lee

Categories     appetizer

Time 46m

Yield 8 servings

Number Of Ingredients 9

1 (6-ounce) can lump crabmeat (recommended: Bumble Bee)
1/2 cup ricotta cheese
1 teaspoon Italian seasoning
1 (12-ounce) package wonton wrappers
1 egg, beaten
1 cup milk
1 (1.3-ounce) package creamy tomato sauce mix (recommended: Knorr)
2 tablespoons butter
Chopped parsley, for garnish

Steps:

  • Drain crabmeat, reserving liquid. In a small bowl, combine crabmeat, cheese, and Italian seasoning. Brush a wonton wrapper with the beaten egg. Place about 1/2 teaspoon crab mixture in the center, and fold wrapper diagonally to create a triangle. Press edges to seal. Transfer to a flour-dusted baking sheet. Repeat until all of crab filling has been used; this should make about 32 ravioli.
  • Bring a large pot of salted water to boil. Meanwhile, in a large saucepan, combine milk and reserved drained crab liquid over medium-high heat. Whisk in sauce, add butter, and bring to a boil. Reduce heat and simmer, stirring frequently, for 3 minutes. Keep sauce warm over low heat while you boil the ravioli. In batches of 8, drop ravioli into boiling water. Cook for 2 minutes, or until ravioli rise to the surface. With a slotted spoon, carefully transfer ravioli to sauce. Repeat until all ravioli are cooked. Divide ravioli equally among 8 plates. Sprinkle with parsley and serve.

CRAB RAVIOLI



Crab ravioli image

Making your own pasta for ravioli takes more effort but it's worth it. Fill with a delicious crabmeat and ricotta filling and serve with a lemon butter sauce

Provided by Elena Silcock

Categories     Dinner, Lunch, Pasta, Starter, Supper

Time 40m

Yield 2 as a main course or 4 as a starter

Number Of Ingredients 10

150g 00 pasta flour
1 large egg and 2 yolks, lightly beaten
½ tbsp olive oil
150g white and brown crabmeat
100g ricotta
½ lemon , zest (use the rest in the sauce)
1 tbsp tarragon , leaves picked, finely chopped
1 tbsp dill , finely chopped
40g unsalted butter
½ lemon , zest and juice

Steps:

  • First make the pasta. Put the flour in a food processor with almost all of your egg mixture, oil and a pinch of salt. Blitz to large crumbs - they should come together to form a dough when squeezed (if it feels a little dry gradually add a bit more egg). Tip the dough onto a lightly floured surface, knead for 1 min or until nice and smooth - don't worry if it's quite firm as it will soften when it rests. Cover with cling film and leave to rest for 30 mins.
  • To make the filling, mix all of the ingredients together, season and leave in the fridge until needed.
  • Cut away ¼ of the dough (keep the rest covered with cling film) and feed it through the widest setting on your pasta machine. (If you don't have a machine, use a heavy rolling pin to roll the dough as thinly as possible.) Then fold into three, give the dough a quarter turn and feed through the pasta machine again. Repeat this process once more then continue to pass the dough through the machine, progressively narrowing the rollers, one notch at a time, until you have a smooth sheet of pasta. On the narrowest setting, feed the sheet through twice.
  • Put the pasta sheet on a lightly floured surface, then spoon teaspoons of the filling 4cm apart on the bottom half of the sheet. Using your fingers, pat water around each blob of filling. Fold the top half over the fillings and carefully squeeze around, making sure to remove any air pockets.
  • Cut between each ravioli using a pasta cutter or sharp knife, then pinch around the edges of each ravioli to make sure it is well sealed. Keep on a lightly floured baking tray while you repeat the process with the remaining dough and filling.
  • Bring a large pan of salted water to the boil. In a large, non-stick pan, melt the butter over a medium heat and cook for 2-3 mins until brown and nutty. Take off the heat and whisk in a splash of the pasta water and the lemon juice. Cook the ravioli for 2-3 mins, remove with a slotted spoon and immediately toss in the brown butter sauce. Serve topped with the lemon zest and a crack of black pepper.

Nutrition Facts : Calories 715 calories, Fat 37 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 34 grams protein, Sodium 0.91 milligram of sodium

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