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  • Recipes
  • Easy Crab Ravioli with Brown Butter and Sage
Easy Crab Ravioli with Brown Butter and Sage

By OcadoLife
Chef and food writer Adam Bush let us in on a time-saving tip in this impressive-but-easy starter of Easy Crab Ravioli with Brown Butter and Sage. “The cheat here is using fresh lasagne sheets, which easily pass for…
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Time and servings

Total time
Serves 4490 kcal/serving
Prep time
Cooking time

Ingredients

9 total
  • 200g white and brown crab meat
  • 2 unwaxed lemons, zest finely grated, ½ juiced, plus a big squeeze of juice
  • 1 tbsp crème fraîche
  • 50g unsalted butter
  • 1 garlic clove, unpeeled
  • 15g sage leaves
  • 10 fresh egg lasagne sheets
  • 1 tbsp olive oil (approx.)
  • 30g grated parmesan, to serve

Method

4 steps

  1. Step 1

    Combine the crab, lemon zest and a big squeeze of juice, crème fraîche and some black pepper in a microwaveable bowl; set aside.

  2. Step 2

    In a small pan, melt the butter with the garlic clove and sage leaves. Bubble over a medium-high heat until the leaves are crisp, then put them on a kitchen towel-lined tray. Keep the butter on the heat until browned and nutty. Stir in the remaining lemon juice and set aside.

  3. Step 3

    Cut the lasagne sheets in half widthways. Cook in boiling salted water for 3 mins; drain well and toss in a little olive oil to prevent sticking.

  4. Step 4

    Microwave the crab mix on 600W for 2 mins or until piping hot (or heat on the hob). Put 1 tbsp onto 4 serving plates, then use tongs to drape a pasta sheet over each. Repeat with the remaining crab mix and pasta sheets, ending on a spoonful of crab. Spoon over the brown butter and scatter with the sage and parmesan to serve.