DIRECTIONS
Make filling by mixing together ricotta, crabmeat, 1/2 teaspoon salt, 1/8 teaspoon pepper and the red pepper flakes.
Make ravioli by lightly flouring a baking sheet.
Working in batches, arrange 45 wonton wrappers on a work surface.
Keep remaining wrappers covered with a damp paper towel.
Mound 1 tsp. of crab filling in the center of each.
Brush edges of wrappers with egg wash and top each with another wrapper.
Press edges to seal.
Cut out circles using a 2 1/4-inch cookie cutter.
Transfer to baking sheet.
Bring a large pot of salted water to a boil.
Working in 2 batches, cook ravioli until they rise to the top, 2 to 3 minutes.
To make the sauce, heat a large skillet over medium heat.
Melt 4 TBSP. butter and heat until just bubbling and frothy.
Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 TBSP. cooking liquid.
Add 1 tsp. chopped lemon peel and 1 tsp. juice. Swirl to combine.
Transfer to plates.
Repeat with second batch of ravioli.
Garnish with chervil.