We combine the ease of using rich Armanino Four Cheese Ravioli with fresh, bright, and zesty ingredients like jalapenos, garlic, lemon and mint. The result is a flavorful main dish that’s sophisticated without being fussy.
Ingredients
1 pound Armanino Four Cheese Ravioli
4 tablespoons unsalted butter, divided
2 tablespoons olive oil, divided
1 large shallot, peeled and finely minced (about ¼ cup)
1 large garlic clove, peeled and finely minced
1 fresno chili or red jalapeno, seeded and finely diced (about 1 tablespoon)
1 ½ tablespoons fresh lemon zest
1 tablespoon fresh lemon juice, divided
3 tablespoons + ½ cup water, divided
kosher salt
8oz Dungeness crab; lump, claw meat or a mix
¼ cup mint leaves, finely sliced, divided
lemon wedges for serving
Directions
Spread the frozen ravioli out on a sheet pan in a single layer to defrost a little while you prep the remaining ingredients and make the sauce.
In a wide skillet over medium heat, melt 1 tablespoon butter and 1 tablespoon olive oil.
Add the shallots and cook until soft, about 3 minutes. Do not brown.
Add the garlic and diced chili and sauté until fragrant, about 1 minute.
Add half the lemon juice (1 ½ teaspoons) and 3 tablespoons water and stir until the liquid nearly evaporates and becomes glossy. A rubber spatula dragged across the bottom of the pan should leave a clean trail.
Add the ½ cup of the water, another 1 tablespoon butter and a pinch of salt and stir until the butter melts.
Add the partially frozen ravioli, turn the heat to medium-high, gently tossing until the liquid has almost evaporated and the pasta is glossy.
Add the remaining 2 tablespoons of butter and 1 tablespoon of oil, remaining lemon juice, lemon zest and a pinch of salt.
Stir until the butter has melted and the pasta is well coated. If dry, add a little more water.
Gently mix in the crab and half the mint, heating through for a few minutes. Taste for seasoning and add more salt and lemon juice if needed.
Turn the mixture into a large serving dish and garnish with a squeeze of lemon juice, a little lemon zest and the remaining mint. Serve immediately with lemon wedges.
Chef’s Tips
Fresh lump crab meat would be ideal but refrigerated cans of pasteurized claw meat, lump or a mix of the two are readily available in grocery stores. If buying fresh, go over a few times to remove any stray bits of shell.
Fresno chilis are relatively mild and add a great pop of color but red jalapeno or even a green chili, such as jalapeño or serrano, can be used. However, be sure to adjust for heat levels of the chilis.
To keep the pasta nicely warm for serving, heat the serving dish by filling with boiling water for a few minutes, discarding and wiping dry just as the pasta is ready.
