Homemade WontonCrab Ravioli with Lemon Butter Sauce | My Curated Tastes
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Homemade WontonCrab Ravioli with Lemon Butter Sauce | My Curated Tastes

Homemade WontonCrab Ravioli with Lemon Butter Sauce

Homemade crab stuffed ravioli are made with wonton skins and served with a light lemon butter sauce. Easy to make and delicious to eat, this is a great take on heavier made stuffed pastas.
5 from 1 vote
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Course Dinner
Cuisine General
Servings 2 Served
Calories 92 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • 1 Package Wonton skins (you’ll need 24 to make 12 ravioli)
  • 8 Oz. Lump crabmeat (remove any shells)
  • ¼ Cup of Ricotta cheese
  • Juice of ½ lemon
  • 1/8 Tsp. Calabrian chili flakes
  • Salt & Pepper to taste
  • 1 Tbsp. Chopped fresh parsley
  • 1 Egg
  • Flour to dust board


  • 2 Tsp. Olive oil
  • 1 Tbsp. Unsalted butter
  • 1 Tbsp. Finely chopped shallots (about one small)
  • Juice of lemon
  • Zest of one lemon
  • Salt & Pepper to taste
  • 1 Tbsp. Chopped Italian parsley


  • Boil a pot of salted water. Make sure the water is not rapidly boiling or it can tear the ravioli.
  • Mix the ingredients for the ravioli in a small bowl. Beat the egg with a little water in a second bowl. You’ll be using this to seal the wontons.
  • Lay out half the wonton skins on a cutting board or kitchen counter that’s been lightly dusted with flour. Put about a teaspoon of the filling in the middle of each wonton. Brush the perimeter of each wonton skin with a little of the egg mixture. Top with a second wonton. Make sure you make a tight fold over the filling so there isn’t a lot of air. Press down along all the edges to make sure they are sealed. You can also use a fork to press the edges together. Put them on a baking sheet as you complete the ravioli assembly. Put them into the refrigerator for about 20 minutes.
  • Cook the ravioli in the simmering water for about two to three minutes. Carefully drain the ravioli. You’ll finish the ravioli’s cooking in the sauce.
  • Melt butter and oil in a saucepan. Add shallots, salt and pepper and lemon juice until the shallots are soft.
  • Add the drained ravioli and gently spoon the sauce over them. Plate the ravioli and top with chopped parsley and lemon zest.


Calories: 92kcalCarbohydrates: 0.4gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 98mgSodium: 109mgPotassium: 34mgFiber: 0.2gSugar: 0.1gVitamin A: 323IUCalcium: 17mgIron: 0.4mg
Keyword dinner, healthier choice, pasta, seafood
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