Cheese Ravioli with Crab, Lemon & Mint

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.


  •  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


  1. 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.
  2. In a wide skillet over medium heat, melt 1 tablespoon butter and 1 tablespoon olive oil.
  3. Add the shallots and cook until soft, about 3 minutes. Do not brown.
  4. Add the garlic and diced chili and sauté until fragrant, about 1 minute.
  5. 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.
  6. Add the ½ cup of the water, another 1 tablespoon butter and a pinch of salt and stir until the butter melts.
  7. Add the partially frozen ravioli, turn the heat to medium-high, gently tossing until the liquid has almost evaporated and the pasta is glossy.
  8. Add the remaining 2 tablespoons of butter and 1 tablespoon of oil, remaining lemon juice, lemon zest and a pinch of salt.
  9. Stir until the butter has melted and the pasta is well coated. If dry, add a little more water.
  10. 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.
  11. 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.
4 servings
Prep Time
15 minutes
Cook Time
20 minutes

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