Crab Ravioli With Lemon Caper Butter Sauce



  • 1 tablespoon olive oil
  • 1 shallot, minced fine
  • 2 cloves garlic, minced fine
  • 1/4 cup dry white wine
  • 1/4 cup lemon juice
  • 1 cup Darigold Butter, softened
  • 2 tablespoons capers
  • 1 tomato skinned, seeded and diced
  • 2 tablespoons Parmesan

PASTA (Purchased spinach pasta or as below)

  • 3/4 cup spinach leaf, cleaned, stemmed and tightly packed
  • 1-3/4 cups semolina flour
  • 3 eggs
  • 1 teaspoon olive oil
  • pinch salt
  • Blanch spinach in boiling water until bright green and tender. Drain and refresh with cold water. Dry spinach; mince fine and set aside.
  • Place flour in large bowl; make well in center. Combine spinach, eggs, olive oil and salt; pour into center of well and work flour into egg mixture to form dough.
  • Knead dough until smooth and elastic. Cover and let rest for 30 minutes.


  • 1/4 cup fresh bread crumbs
  • 5 tablespoons Darigold Whipping Cream
  • 12 ounces Dungeness crab meat
  • 1 tablespoon softened Darigold Butter
  • 2 tablespoons grated Parmesan cheese
  • pinch salt, pepper and nutmeg
  • 2 egg whites
  • Soak bread in whipping cream. Combine with crab meat, butter, cheese and seasonings.
  • Whip egg whites in separate bowl until foamy; fold into crab mixture. Chill until ready to assemble.
  • Roll pasta out very thin or use a pasta machine.
  • Cut pasta into 18 rectangles (5" x 3").
  • Place one rounded teaspoon of crab mixture in center of each pasta rectangle; brush long edges of pasta with water. Fold in half over crab. Twist ends in opposite directions to lock filling in place. Cover with towel until ready to cook.


  1. Cook raviolis in boiling salted water until tender (about 3 to 4 minutes).
  2. Place a spoonful of Lemon Caper Butter Sauce on heated serving plate.
  3. Place three cooked raviolis on each plate.
  4. Garnish with fresh herb.


Makes 6 servings.