Crab and Goat Cheese Ravioli

Let me tell you why I love these little semi-homemade raviolis:

a) They benefit from using wonton wrappers which means they are quick and easy and you don’t have to mess with homemade pasta dough.
b) They brown and steam in a skillet versus being boiled, so the filling stays in place and you get a slight, delicious crunchy goodness on the outside of the ravioli.
c) They use gourmet ingredients in a cost-efficient way. Normally, I stay away from crab meat in the can but in this application, it really, really works and you don’t need to splurge on fresh crabmeat.
d) The light, creamy and lemony sauce, while meant to be drizzled atop the ravioli, is tasty enough to be eaten by the spoonful. You know, if you tend to do barbaric things like that.

Simple and delicious with just a hint of elegance and classiness – these ravioli are downright yummy. If you aren’t a fan of tangy goat cheese, try subbing in a milder, soft cheese, like cream cheese or boursin or the like.

After enjoying these, my mind can’t stop thinking about what I can stuff inside the rest of the wonton wrappers and brown to toasty goodness. I’m sensing the options are endless. I included a few step-by-step photos below the recipe in case this is your first (and hopefully not last!) ravioli-stuffing experience.

Crab and Goat Cheese Ravioli

What To ServeRoasted Asparagus
Divine Breadsticks
Spinach Salad with Sweet-Spicy Nuts, Apples, Feta & Bacon or Strawberry Spinach Salad

One Year Ago: Smoked Mozzarella and Penne Spinach Salad
Two Years Ago: Bittersweet Chocolate Pudding Pie
Three Years Ago: Classic Baked Ziti

Crab and Goat Cheese Ravioli

Crab and Goat Cheese Ravioli

Note: Be aware that as written, this recipe only serves two, so if you have a larger crowd, increase all the ingredients accordingly. Also, if you aren't a fan of tangy goat cheese, cream cheese, boursin or another soft cheese would sub well.


    For the ravioli:
  • 4 ounces soft goat cheese, softened (see note above)
  • 2 tablespoons chopped fresh chives
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 (6.5 ounce) can lump crabmeat
  • 32 wonton wrappers
  • 2 tablespoons olive oil
  • For the sauce:
  • 2 cloves garlic, finely minced
  • 1 tablespoon butter
  • 3/4 cup heavy cream
  • 1 tablespoon fresh lemon juice
  • Fresh lemon zest (zest before juicing the lemon)


  1. For the ravioli, in a small bowl, combine the goat cheese, chives, salt and pepper. Gently stir in the crabmeat with a fork, trying to keep the lumps as large as possible. On a work surface, lay out 16 of the wonton wrappers. Scoop 2 teaspoons, about, of the crab filling into the center of each wonton wrapper. Brush the edges of the filled wrappers with water and place another wonton wrapper over the top, pressing to let out any air bubbles and to gently seal the edges. Trim the edges of the ravioli with a circle or scalloped cookie cutter, if desired (or use a pizza cutter or knife to trim the edges). Reseal the edges with water, if necessary.
  2. Heat the 2 tablespoons olive oil in a large 12-inch nonstick skillet over medium heat until rippling. Add 1/2 of the ravioli in a single layer. Cook until brown on one side, about 2-3 minutes. Flip the ravioli and add 2 tablespoons water to the skillet. Cover the skillet and steam the ravioli until soft, about 1-2 minutes more. Remove the ravioli to a plate and cover to keep warm. Repeat with the second half of the ravioli. Be careful during this step not to let the ravioli stick! Add more water as needed and reduce the heat if the ravioli are sticking.
  3. For the sauce, in a small skillet, melt the butter and add the finely minced garlic. Stir in the cream and increase the heat to medium-high, simmering the mixture until the cream is reduced to about 1/2 cup, 4-6 minutes. Stir in the lemon juice and season the sauce with salt and pepper. Divide the sauce between the ravioli servings and garnish each with zest and fresh chives.

Recipe Source: from Cuisine at Home April 2012

22 Responses to Crab and Goat Cheese Ravioli

  1. Hilary says:

    I made these the other night and they were fantastic. I’m definitely hanging on to this recipe and will make them again. Thanks!!!

  2. Kate says:

    Just made these for a romantic at-home date night! I used a heart shaped cookie cutter and cream cheese instead of goat cheese and they were so yummy 🙂

  3. Wow! These homemade raviolis look delicious. I should try these tasty and mouthwatering raviolis at home and I am so excited to serve these to my kiddos using my new tableware sets. 😀

  4. […] You can cut them into a round shape of perfection using a cookie cutter as demonstrated here at Mel’s Kitchen Cafe. (a.k.a the inspiration for this meal).  I thought if you wanted to get really creative you could […]

  5. Chris says:

    I bet these are melt-in-your-mouth-heavenly! Perfect date night dinner.

  6. matina says:

    All I can say it WOW!!!! I have to make these, so easy and so delicious I bet!

  7. Krista says:

    I made these for dinner, amazing! I was not “allowed” the calories so no sauce, although I love love lemon. I did use fresh lump crab from the meat market and it was heaven in every bite. I did have to watch that the water did not dry up so the raviolies didn’t stick. Not to much prep, a little time to put them together. My fiancé didn’t care for them, although he said they were made well ; ) He is such a meat and potatoes guy. I will make them for myself and company. I just seved a little butter lettuce salad with tossed cranberries and pinents. Good complement to the cheese.

  8. What a magnificent flavor combination! I have been dying to make some raviolis with the wonton wrappers! I love that idea! Thanks!

  9. Amy says:

    YUM! Can’t wait to try them. I use left over wonton wrappers with nutella on the inside and a little powdered sugar on the tops. HEAVEN. I also do the taco mini cups. My kids love those. Thanks for all your great recipes. You never disappoint.

  10. Jnl2211 says:

    There are round won ton wrappers too at my stores, so be on the look out for those…it may say Gyoza wrapper (dumpling).

  11. Pauline says:

    Oh YUMMM!!! I, too, have wrappers in my freezer. These are on the list! One question: If you serve these as an entree, what might you serve as side dishes?

    Please do post about your new little one! Can’t wait to see a photo and learn her name!

  12. Elizabeth says:

    This sounds like a great combo!

  13. I am a huge fan of goat cheese and pretty sure I’d love these!

  14. Denise says:

    Make traditional square ravioli ! I am pretty frugal and hate to see things like that get wasted cutting the wonton into rounds especially since it doesn’t add anything ! That being said, I think I’ll be trying these for sure !

  15. these look amazing Mel! I have extra won ton wrappers in my freezer so I’ll totally be making these 🙂

  16. Kathy F. says:

    Oh my goodness these look beyond delicious!!!!

  17. Teresa R. says:

    I’ve never been brave enough to make ravioli, but I’m off to buy wonton wrappers today! Your step by step photos make it look easy. The sauce sounds wonderful too!

  18. Kim in MD says:

    These look so delicious, Mel! This recipe looks easy and yet is so elegant. You know I love to use wontons, especially for bite size appetizers. Bake those leftover wontons up with some spinach & artichoke dip or mini taco cups-your boys will love them!

  19. Chris B says:

    Ignore my last comment… just noticed the picture in your collage that has all of them being filled.

  20. Chris B says:

    So this makes 16 ravioli, not 8 right? Sorry if that’s a stupid question. My assumption is that you fill all 16 of the ravioli you lay out on the counter with the filling and then take another 16 and top them. What got me second guessing was your picture of 4 on the plate and saying it only serves 2 people.

  21. Hilary says:

    Am sooo making these. Awesome recipe! Thanks!

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