Crab Ravioli Filling With Lemon-Caper Butter

Recipe by Chef GreanEyes
READY IN: 1hr 20mins
YIELD: 4-6


  • prepared ravioli, dough
  • Crab Filling
  • 14
    cup fresh breadcrumb
  • 5
    tablespoons whipping cream
  • 8
    ounces cooked crabmeat
  • 1
    tablespoon butter, softened
  • 2
    egg yolks
  • Lemon-Caper Butter
  • 1
    cup butter
  • 2
    tablespoons lemon juice
  • 2
    tablespoons capers, rinsed and squeezed dry
  • 1
    tablespoon minced parsley


  • 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.