Crab Ravioli with Lemon Cream Sauce and Chive

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate crab-filled ravioli served in a velvety lemon cream sauce, accented with fresh chives for a bright finish. This Italian-inspired Valentine’s Day recipe, ready in about 30 minutes, pairs fresh or frozen crab ravioli, unsalted butter, minced shallot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 2 Italian cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a large pot of salted water to a rolling boil. Add 12 crab ravioli and cook for 3-4 minutes until they float to the surface and are tender. Drain and set aside.
  2. Step 2: In a large skillet over medium heat, melt 3 tbsp unsalted butter. Add 1 small minced shallot and sauté for 2-3 minutes until softened and translucent.
  3. Step 3: Pour in 1 cup heavy cream and 2 tbsp fresh lemon juice, stirring to combine. Simmer gently for 5 minutes until sauce thickens slightly.
  4. Step 4: Stir in 1/4 cup grated Parmesan cheese, 1/2 tsp salt, and 1/4 tsp black pepper until cheese melts and sauce coats the back of a spoon.
  5. Step 5: Add cooked ravioli to the sauce and gently toss to coat evenly.
  6. Step 6: Serve immediately garnished with 2 tbsp chopped fresh chives.

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