Dungeness Crab Ravioli with Meyer Lemon Cream Sauce Recipe

This Dungeness Crab Ravioli sounds super fancy thanks to the Meyer lemon cream sauce but, with the help of some wonton wrappers, they're easy to make.

4.5 from 2 votes

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Prep Time 40

Cook Time 20

Total Time 1

Course Appetizer, Dinner, Lunch, Main, Noodles, Sauces

Cuisine American, Italian

Servings

Calories 403 kcal

Equipment

1 Medium Nonstick Frying Pan
Wooden Spoon
1 Pastry Brush Set
1 Biscuit Cutters
1 Rimmed Baking Sheets

Ingredients

3 tablespoons unsalted butter divided
3 medium shallots minced and divided
1/4 cup fresh chives divided plus more for garnish
1 tablespoon fresh Italian parsley finely chopped (optional)
1 tablespoon Dijon Mustard divided
kosher salt
Freshly ground black pepper
1/2 pound cooked crab meat (preferably Dungeness) picked over to remove any shells
48 wonton wrappers
1 garlic clove thinly sliced
1 1/2 heavy cream
Zest of Meyer lemon plus more for garnish

Instructions

Make The Crab Filling: Melt 1 tablespoon of the butter in a medium nonstick frying pan over medium heat. Add one third of the minced shallots and cook until just translucent; remove from the heat and let cool.
Stir in the crabmeat, 1 tablespoon of the chives, all the parsley, and 1 teaspoon of the mustard; season with salt and pepper. Taste and adjust seasoning as desired. Divide the crabmeat filling into 24 equal portions.
3 tablespoons unsalted butter, 3 medium shallots, 1/4 cup fresh chives, 1 tablespoon Dijon Mustard, kosher salt, Freshly ground black pepper, 1/2 pound cooked crab meat, 1 tablespoon fresh Italian parsley
Fill The Wonton Ravioli: On a clean dry work surface, use a pastry brush to lightly brush 8 wonton wrappers with water. Place 1 portion (about 2 teaspoons) of the crab filling in the center of each wonton. Cover with a second wonton wrapper, press out any air pockets and seal tightly.
Using a 3-inch round or fluted biscuit cutter, trim the excess dough. Transfer the ravioli in a single layer to a baking sheet lined with plastic wrap. Repeat with the remaining wrappers and filling.
48 wonton wrappers
Make The Cream Sauce: Melt the remaining 2 tablespoons of butter in a medium nonstick frying pan. Add the remaining shallot and cook over medium heat, stirring, until soft. Stir in the remaining 2 tablespoons of chives and all the cream and bring to a simmer over medium-high heat.
Stir in the thinly sliced garlic, remaining mustard, and lemon rind and simmer over low heat until sauce coats the back of a spoon, about 8 to 10 minutes. Remove from heat, season with salt and pepper and set aside.
3 tablespoons unsalted butter, 3 medium shallots, 1/4 cup fresh chives, 1 tablespoon Dijon Mustard, 1 garlic clove, Zest of Meyer lemon, 1 1/2 heavy cream
Cook The Ravioli: Bring a large pot of heavily salted water to a boil. Lower heat to medium-high then cook the ravioli in batches (about 8 to 10 at a time) in simmering water until they start to rise to the surface, about 1 to 2 minutes. Using a slotted spoon, gently remove the ravioli to a colander to drain.
Add the drained ravioli to the cream and reheat, stirring gently, over low heat. As needed, add a few tablespoons of the cooking water to help the sauce coat the pasta. Serve immediately garnished with lemon zest and chives.

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Nutrition

Calories: 403kcalCarbohydrates: 56gProtein: 20gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 86mgSodium: 880mgPotassium: 308mgFiber: 2gSugar: 2gVitamin A: 476IUVitamin C: 6mgCalcium: 111mgIron: 4mg

Keyword crab pasta, dungeness crab recipe, meyer lemon pasta