Crab Ravioli Filling With Lemon-Caper Butter

Name: Crab Ravioli Filling With Lemon-Caper Butter
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 59 milliliters fresh breadcrumb; 1 Tbsp butter, softened; 2 Tbsps capers, rinsed and squeezed dry; 227 grams cooked crabmeat; 2 egg yolks; 2 Tbsps lemon juice; 1 Tbsp minced parsley; 4 servings prepared ravioli, dough; 4 servings salt; 5 Tbsps whipping cream

Crab Ravioli Filling With Lemon-Caper Butter is a pescatarian main course. This recipe covers 17% of your daily requirements of vitamins and minerals. One serving contains 545 calories, 28g of protein, and 25g of fat. This recipe serves 4. This recipe is typical of Mediterranean cuisine. If you have salt, lemon juice, ravioli, and a few other ingredients on hand, you can make it. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing From preparation to the plate, this recipe takes around 1 hour and 20 minutes.

Ingredients

Servings:

59milliliters

fresh breadcrumb 1Tbsp

butter, softened 2Tbsps

capers, rinsed and squeezed dry 227grams

cooked crabmeat 2

egg yolks 2Tbsps

lemon juice 1Tbsp

minced parsley 4servings

prepared ravioli, dough 4servings

salt 5Tbsps

whipping cream

Recommended wine: Chianti, Trebbiano, Verdicchio

Ravioli can be paired with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Badian a Coltibuono Cultusboni RS Chianti Classico ( half-bottle) with a 4.3 out of 5 star rating seems like a good match. It costs about 11 dollars per bottle.