Crab Ravioli with Lemon Butter

These looked so good in the Martha Stewart magazine that I had to make them. I loved the lemon butter, next time I will try fresh crab.

This would be a great Valentine's Day meal ! :)

For the filling
1 C ricotta cheese
1C lump crabmeat
Coarse salt and freshly ground pepper
1/8 tsp red-pepper flakes

For the ravioli
All purpose flour, for the baking sheet
90 wonton wrappers
1 large egg, slightly beaten, for egg wash
Coarse salt

For the butter
1 stick unsalted butter
2 tsp lemon peel, very finely chopped, plus two tsp fresh lemon juice
Garnish: fresh chervil

1. Make the filling: Mix together ricotta, crabmeat, 1/2 tsp salt, 1/8 tsp pepper and red pepper flakes together.
2. Make the ravioli: lightly flour a baking sheet. Working in batches, arrange 45 wonton wrappers on a work surface; keeping the remaining wrappers covered with a damp paper towel. Mound 1 tsp filling in the center of each. Brush edges of wrappers with egg wash, and top each with another wrapper. Press edges to seal. Cut out circles with a 2 1/4 inch cookie cutter; transfer to baking sheet.
3. Bring a large pot of water to a boil. Working in 2 batches, cook ravioli until they rise to the top, 2 to 3 minutes.
4. Meanwhile, make the sauce: Heat a large skillet over medium heat. Melt 4 TBSP butter, and heat until just bubbling and frothy. Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 TBSP cooking liquid. Add 1 tsp chopped lemon peel and 1 tsp juice, and swirl to combine. Transfer to plates.
5. Repeat with second batch of ravioli. Garnish with chervil.

Make ahead: Uncooked ravioli can be frozen fro up to 3 months (boiling time may be a few minutes longer)