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Tomato Beurre Blanc, Ravioli & Lump Crab




  • Ravioli (cheese): We like to use refrigerated ravioli but frozen is also good, It is really your choice

  • Lump Crab: Found this in the seafood department usually. A great ingredient that is fully cooked and ready to eat.

  • Salt for pasta water

  • Le Sauce & Co, Tomato Beurre Blanc finishing sauce

  • Extra delicious add ons. These add-ons will add 1 minute to your cook time.

  • Frozen Peas: 1/2 handful per person

  • Chopped Italian Parsley

Prep Ingredients & Kitchen equipment:

  • Take out two pans

  • One for pasta: 4 qt pan or slightly bigger

  • One sautee or fry pan

  • For Pasta: Add water to a pan and bring to a boil. (about 4-5 min)

  • Ravioli: Take out of fridge or freezer

  • Lump Crab: Take out of refrigerator and open.

  • Extra delicious add ons:

  • Frozen Peas: Take out 1 handful and place them on a plate that you will use later to plate.

  • Italian parsley: Chop a small portion


  1. Boil water, add salt

  2. Set timer for 4 min or however long your ravioli indicates to cook

  3. Turn on sauté/fry pan to medium heat and add Tomato Beurre Blanc sauce, stirring while ravioli cooks

  4. When the timer goes off, Add drained ravioli to sauté pan, stir gently for two minutes

  5. Enjoy!

  6. Extra delicious add ons: If you chose to add peas, please add them to the sauté pan when you add ravioli. Add chopped parsley to the plated dish.

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