Crab & Corn Raviolo with Citrus-Ginger Butter Sauce

Oversized handmade ravioli filled with crab, corn and creamy ricotta bathed in a zesty ginger butter sauce and toasted pine nuts. A beautiful appetizer or put a few on a plate and garnish with a little more crab for a signature main course.

  • Prep Time: 30m
  • Cook Time: 15m
  • Total Time: 45m


  • For the Raviolo
  • 8 ounces Crabmeat
  • 1 cup Ricotta
  • 1/2 Lemon, Zest and Juice
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 1 Small Shallot, minced
  • 1/2 cup Fresh Corn
  • 1 tablespoon Unsalted Butter
  • 1 Clove Garlic, minced
  • 2 Sheets of Pasta Dough
  • 1 egg, lightly beaten
  • 2 tablespoons Chives, minced
  • Citrus- Ginger Butter Sauce
  • 8 tablespoons (1 Stick) Unsalted Butter
  • 1/4 cup Dry White Wine
  • 1/4 cup Low Sodium Chicken Stock
  • 1 1/2 tablespoons Ginger, grated
  • 1 Small Shallot, minced
  • 1 Clove Garlic, crushed
  • 1/2 Lemon, Juice and Zest
  • 1/2 Lime, Juice and Zest
  • 2 tablespoons Orange Juice
  • Salt and Pepper to taste
  • 1/4 cup Toasted Pine Nuts


  1. For the Raviolo
  2. Sauté the shallot, corn and garlic in the butter over medium heat until corn is soft and fully cooked. Add the lemon juice and zest, salt & pepper. Allow to cool. Combine the ricotta with the corn mixture. Fold in the crab. Refrigerate for 30 minutes. Place a sheet of pasta on a lightly floured work surface, using a large round cutter (or empty can with tops removed), cut six circles. Cut the second sheet the same way. Place the six discs of pasta on the floured work surface and brush the edges with the egg. Place about 3oz of the filling in the center and cover with another piece of pasta. Seal the edges well, pressing out any excess air. Refrigerate until ready to use.
  3. Citrus- Ginger Butter Sauce
  4. Melt 2 tablespoons of the butter in a sauté pan over medium heat. Add the shallot, garlic and ginger and cook until shallots are soft and translucent. Add the wine and stock reduce by 2/3rd. Add the citrus zest and juice, reduce by ½. Add the remaining butter 1 tablespoon at a time, whisking to incorporate. Season to taste.
  5. To Plate
  6. Cook the ravioli in salted boiling water until they float and are heated through, about 3 minutes. Add to the sauce and gently sauté to coat. Sprinkle toasted pine nuts and chives on top.

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