The Dish -- Ravioli with crab salad

lobster ravioli

🥗Healthier: whole wheat ravioli

💰Cheaper: cheese ravioli

Cheese ravioli is more affordable and still delicious.

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Canned tuna is a budget-friendly alternative.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often less expensive than parmesan.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is a more economical option.

Boil water in a large pot and add salt.

Cook lobster ravioli according to package instructions until al dente, about 4-5 minutes.

Drain ravioli and set aside, reserving a little pasta water.

In a skillet, heat olive oil over medium heat until shimmering.

Add minced garlic and shallots; sauté until fragrant, about 1-2 minutes.

Pour in white wine and let simmer until reduced by half, about 3-4 minutes.

Add crab meat, lemon juice, capers, and herbs; stir gently to combine.

Toss in the cooked ravioli, adding reserved pasta water as needed to create a sauce.

Season with salt and black pepper to taste.

Plate the ravioli and top with arugula and cherry tomatoes.

Sprinkle with grated parmesan cheese and drizzle with butter before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens