Open Faced Crab Ravioli

This is not "ravioli"  as you would noramally see on your plate but instead an open faced pasta with tangy lump portion topped with an orange butter sauce. 3You can also make this into a salad by adding bitter greens or nutty flavoured greens like arugula and serve at room tempterature. Try to use knuckle and claw meat instead of crab sandwich meat. You can also smoke this dish with the reserved orange leaves and a dome which adds some amazing aromatics.


  • 4 Large wonton wrappers or 1 large sheet of fresh Pasta cut into 4 equal squares
  • 8 oz Crab Meat (knuckle and crab)
  • 4 tbsp Scallions finely chopped
  • 1/2 cup Heavy Cream
  • 4 tbsp Fielding Estates Viognier Wine
  • 2 tbsp Butter
  • 2 tbsp Orange Juice
  • Zest of 2 oranges (if they have stems and leaves reserve for garnish)


  1. Fill a small saucepan with enough water to boil the wontons or pasta adding a  splash of olive oil and salt, cook until done
  2. Using a cookie cutter make the wonton wrappers or pasta into rounds. (for added flavour you can fry the rounds to build a little texture
  3. In another small saucepan over medium heat, melt butter, stir in zest, orange juice and heavy cream, stirring until thick and bubbly whisking quickly or use an emersion blender about 7 minutes. Allow to thicken and bubble , add wine and whisk again to remove brownings
  4. Remove from heat and reserve
  5. Add crab meat, scallions and the orange zest, in a small saucepan add half of the heated sauce and stir in to combine
  6. Place two wontons or squares of pasta onto a plate
  7. Spoon the crab mixture into the center of each square
  8. Drizzle the sauce over the top
  9. Add arugula or peppery greens if making a salad
  10. Garnish with orange leaves or if really ambitious, light an orange leaf on each plate and dome until smoking well. Remove cover and charred leaf and serve

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