Lemon butter crab ravioli

Name: Lemon butter crab ravioli
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 250 g pack Dell Ugo Cromer Crab and Crayfish Raviolo; 50 g salted butter; 1 unwaxed lemon, zest of all, juice of 1/2 (to taste); 1 pinch chilli flakes (optional); 1 tbsp chopped dill; 1 handful wild rocket leaves

A simple yet decidedly sophisticated supper that’s ready in just 10 minutes.

4 out of 5 stars(4) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook5 mins
Total time10 mins

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Ingredients

250g pack Dell Ugo Cromer Crab and Crayfish Raviolo
50g salted butter
1 unwaxed lemon, zest of all, juice of 1/2 (to taste)
1 pinch chilli flakes (optional)
1 tbsp chopped dill
1 handful wild rocket leaves

Method

Bring a large pan of salted water to the boil. Add the ravioli and simmer for 4 minutes.
Meanwhile, heat the butter in a small frying pan over a medium-high heat. Once foaming, add the lemon zest and cook for 1 minute, then add the lemon juice, to taste, and chilli flakes (if using); bubble for 1-2 minutes more.
Using a large slotted spoon, carefully lift the ravioli from the hot water, gently shaking off the excess water. Divide between plates, spoon over the lemon-butter sauce and season. Scatter with the dill and rocket leaves to serve.

Cook’s tip

LEFTOVERS

Dill

This delicate herb has a light aniseed flavour and pairs brilliantly with fish and seafood. Add it to mackerel pâté or pasta with smoked salmon and cream sauce.