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.

4.5 out of 5 stars(7) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook5 mins
Total time10 mins

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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

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.

Typical values per serving when made using specific products in recipe