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Easy Crab Ravioli with Brown Butter and Sage

Easy Crab Ravioli with Brown Butter and Sage

Brought to you by: OcadoLife

Prep time:

Cook time:

Serves: 4

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 homemade pasta. It’s up to you if you share the secret! The ravioli is open, so there’s no fiddly sealing, plus you can make the filling and garlic butter a day ahead and keep them chilled.” If there’s any leftover crab mix, spread it onto small toasts and serve as canapés, with a sprinkle of chilli flakes for a spicy twist.
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  • 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


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.

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.

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.

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.

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