Cooking with Rena Lee

Tips: Make ahead, uncooked ravioli can be frozen for up to 3 months (boiling time may be a few minutes more).

Prep Time: 35 min
Cook Time: 45 min

Yield:45

INGREDIENTS:

	FOR THE FILLING
1 cup	ricotta cheese
1 cup	lump crabmeat, such as peekytoe
	coarse salt and freshly ground pepper
1/8 tsp	red-pepper flakes
	FOR THE RAVIOLI
	all-purpose flour, for the baking sheet
90	wonton wrappers (two 12 oz packages)
1	large egg, lightly beaten, for egg wash
	coarse salt
	FOR THE SAUCE
1 stick	unsalted butter
2 tsp	lemon peel, very finely chopped
2 tsp	fresh lemon juice
	fresh chervil, to garnish

DIRECTIONS:

Make the filling: Mix together ricotta, crabmeat, 1/2 tsp salt, 1/8 tsp 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 tsp 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 1/4in 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, 2-3 minutes.
Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 tbsp butter, and heat until just bubbling and frothy.
Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 tbsp cooking liquid. Add 1 tsp chopped lemon peel and 1 tsp juice, and swirl to combine. Transfer to plates.
Repeat with second batch of ravioli. Garnish with chervil.