Citrus-touched Crab Ravioli Recipe

Pick through the lump crab meat to remove any shell pieces. Gently pat the crab dry with paper towels to remove excess moisture.

In a medium bowl, combine ricotta, mascarpone, and the egg yolk. Whisk until smooth and slightly fluffy.

Fold in the crab meat gently (do not overwork; keep some texture), then add lemon zest, orange zest, chopped chives, parsley, Dijon, olive oil, salt, and black pepper. Stir to combine and taste; adjust salt, pepper, or lemon zest as needed. Chill the filling for at least 20 minutes to firm up slightly, or up to 2 hours.

If using store-bought wrappers, skip to Rolling & Assembling. To make fresh dough: on a clean work surface, mound flours and make a well in the center. Crack the eggs into the well, add olive oil and salt.

Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms. Knead the dough for 8–10 minutes until smooth and elastic. If dough is sticky, add a little flour; if too dry, wet your hands with water and continue kneading.

Wrap dough in plastic and let rest at room temperature for 30 minutes. Divide into 2–4 portions to roll.

If using fresh dough, dust your work surface lightly with flour and roll or run each portion through a pasta machine to about 1.5–2 mm thickness (setting 6–7 on many machines) to create long sheets. Keep sheets covered with a damp towel to prevent drying.

Beat the reserved egg for an egg wash. Lay a sheet of pasta on the work surface. Place teaspoonfuls of the chilled crab filling about 1"–1½" (2.5–4 cm) apart in rows. Lightly brush the pasta around each mound with egg wash.

Lay a second pasta sheet over the top, pressing gently around each mound to seal and expel air. Use a ravioli cutter, pastry wheel, or knife to cut between the mounds into individual ravioli. Press the edges with a fork to crimp and ensure a tight seal. Transfer finished ravioli to a lightly floured tray and cover with a kitchen towel.

If using store-bought wrappers, place a wrapper on the work surface, brush edges with egg wash, place ~1 tsp filling in the center, top with another wrapper and seal as above.

In a wide skillet over medium heat, melt the unsalted butter. Swirl occasionally; let it foam and then turn golden brown and develop a nutty aroma (watch closely — takes 3–5 minutes). Remove from heat for a moment if it starts to brown too quickly.

Return skillet to low heat. Add the white wine (if using) and let it reduce for 1 minute. Stir in lemon juice and orange juice. Add the chopped capers and allow the sauce to come together for 30 seconds.

Stir in chopped tarragon and basil (if using). Season with salt and pepper. Keep the sauce warm on the lowest heat while you cook the ravioli.

Bring a large pot of water to a gentle rolling boil and add the coarse sea salt. Cook ravioli in batches so they have room to move: fresh ravioli will take 2–4 minutes; fresh-made pasta will float and the dough should be tender but not falling apart. If using frozen ravioli, cook 3–5 minutes longer (follow wrapper instructions).

Using a slotted spoon, transfer cooked ravioli directly to the skillet with the warm citrus brown-butter sauce. Toss gently to coat, spooning sauce over each piece. Let ravioli finish cooking in the sauce for 30–60 seconds so they absorb flavor.

Plate the ravioli, spoon extra sauce over top, and garnish with microgreens or extra chives and a light dusting of grated lemon zest. Serve immediately.