Crab Ravioli Filling with Lemon Caper Butter
Indulge in the delicate flavors of homemade *Crab Ravioli Filling with Lemon Caper Butter*, a restaurant-worthy dish perfect for a special occasion or gourmet weeknight dinner. This recipe combines the sweetness of tender lump crab meat with creamy ricotta and nutty Parmesan cheese, elevated by zesty lemon, fresh parsley, and a touch of garlic. Encased in tender pasta and simmered to perfection, the ravioli are then topped with a luscious lemon caper butter sauce—rich, tangy, and herb-infused. Every bite is a symphony of freshness and indulgence. Ready in under an hour, this recipe is ideal for impressing dinner guests or treating yourself to a luxurious seafood pasta experience.
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Recipe Information
Ingredients
- 8 ounces Lump crab meat
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Lemon zest
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Garlic, minced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 tablespoons Unsalted butter
- 3 tablespoons Lemon juice, freshly squeezed
- 2 tablespoons Capers, drained and rinsed
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Olive oil
Instructions
In a medium bowl, gently combine the lump crab meat, ricotta cheese, grated Parmesan, lemon zest, parsley, minced garlic, salt, and black pepper. Stir just until mixed, being careful not to break apart the crab meat too much. Set the filling aside.
If preparing fresh ravioli dough, roll out the pasta and cut it into sheets. Place small spoonfuls (about 1 teaspoon) of the crab filling onto one sheet, leaving at least 1 inch between each mound. Brush water lightly around the filling and top with another sheet of pasta. Seal the edges and cut into individual ravioli. Repeat until all the filling is used.
Bring a large pot of salted water to a gentle boil. Cook the ravioli for about 3-4 minutes or until they float to the top. Remove with a slotted spoon and set on a plate.
To make the lemon caper butter sauce, melt the butter in a skillet over medium heat. Add the olive oil, lemon juice, capers, and fresh thyme. Stir for 1-2 minutes until the sauce is fragrant and slightly emulsified.
Plate the cooked ravioli and drizzle with the lemon caper butter sauce. Garnish with extra parsley and Parmesan cheese, if desired. Serve immediately.
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.8 g | 132% | |
| Saturated Fat | 55.2 g | 276% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 435 mg | 145% | |
| Sodium | 3430 mg | 149% | |
| Total Carbohydrate | 21.3 g | 8% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 1.9 g | ||
| Protein | 85.3 g | 171% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1664 mg | 128% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1210 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
