Easy Crab or Spinach Ravioli

Posted by Teri

It’s that time of year to start planning your summer barbeques. This zesty, melt-in-your mouth ravioli is one of my favorites — so easy to make and sure to impress! Using last year’s leftover dungeness crab, I make a big batch of ravioli and freeze them individually on a baking sheet before freezing them in a ziplock. To reheat I just throw them into a pot of boiling water for 3-5 minutes. As a variation to the crab filling I also use fresh spinach (see below).

Ingredients 

All-purpose flour, for baking sheet

90 wonton wrappers (two 12 oz. packages)

1 large egg, lightly beaten, for egg wash

Coarse salt

Crab Filling:

1 cup ricotta cheese (8 oz.)

1 cup lump crabmeat (8 oz.)

Coarse salt and fresh ground pepper

1/8 tsp red pepper flakes (this varies every time-depending on my mood)

Lemon Sauce for Crab Filling:

1 stick of butter (yep, the real thing)

2 tsp. lemon peel, grated

2 tsp. fresh lemon juice

 

1. Make filling: mix together ricotta, crabmeat, ½ tsp. salt, red pepper flakes.
2. Make the Ravioli: Lightly flour a baking sheet. Working in batches, arrange 4-6 wonton wrappers on a work surface; keep remaining wrappers covered with a damp paper towel. Brush wonton with egg wash. Mound 1 tsp crab filling in the middle of each wonton and top with another wonton. Press edges down all around wonton in a circular shape to seal. Cut out circles using a 2 ¼ -inch cookies cutter; transfer to baking sheet. Ravioli can be covered with plastic wrap and placed in refrigerator (up to 1 hour).
3. Bring a large pot of salted water to a boil (add a dollop of olive oil), working in batches, cook ravioli until they rise to the top, 2 to 3 minutes.
4. Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 Tbsp butter, and heat until just bubbly and frothy. Transfer ravioli to skillet using a slotted spoon, along with about 2 Tbsp cooking liquid. Add 1 tsp grated lemon peel and 1 tsp lemon juice. Transfer to plates.
5. Garnish: chopped fresh chervil, chives, or green onion

 Serving size: 4-5 ravioli per person

 

Alternate  Spinach Filling:

1 package frozen spinach (thawed and drained) or fresh (cooked, cooled and drained)

1 c. ricotta cheese, ½ c. grated parmesan cheese. Mix well.

 
Tomato Sauce for Spinach Filling (can also use the Lemon Sauce):

Sauté chopped onion in ¼ c. olive oil, add chopped tomatoes, bring to a boil, salt and pepper to taste.

Place large spoon full of tomato sauce onto individual plates, top with ravioli. 

If you’ve got an easy “go to” summer recipe to share, I’d love to hear it!

 

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