I feel like no matter how great my intentions are at this time of year to slow down and enjoy the festivities, the joy and wonderment of my children and the blessings in my life- it always turns into this insane whirlwind. Like completely insane. Besides all of the normal holiday season stuff I have also been putting the finishing touches on my book. (V-E-R-Y exciting!!) and then there is my manic and freaky need to obsessively bake. Like our freezer could feed an army in frozen Christmas Cookies. And now I am mid travel to NYC for the week as this is posted. Koo-koo-koo-koo….

In general-putting dinner on the table seems a little more difficult than usual for me lately, so I am grateful for this simple, simple dish. Simple and fresh and completely delicious. Oh, and SUPER importantly, it’s fast. I have made these type of “cheater ravioli” before, (named because I use won-ton wrappers instead of pasta dough) and they were a huge hit!

This time I used fresh crab meat folded into a spinach and ricotta filling. I topped them with a spicy chili oil and bright squeeze of lemon juice.

However I am not going to pretend like my kids would go near these, so on a mac n’ cheese night, I fed them early, and then made these for Pete and I. Homemade quickie ravioli is actually kind of romantic, right? I rationalized that this is a one-pot-meal because there is spinach in these. What do you think?

To make these Crab and Spinach Ravioli, this is what you do:

In a small pan, melt the butter and sauté the shallot for a few minutes until soft and tender. Transfer the shallot to the bowl of a food processor. Add the fresh spinach too and blend until the spinach and shallot are very finely pulsed.

Transfer to a bowl, and fold in the ricotta until well combined. Then fold in the lump crab meat gently (you want the lumps of crab meat left whole). Season to taste with salt and pepper.

Place a heaping teaspoon of filling in the center of each wonton wrapper. Using a little egg wash, dampen the edges of the wonton wrapper and then fold them over and pinch the edges.

Bring a saucepan of salted water to a simmer (not a crazy rolling boil). Gently lower the ravioli into the water and simmer for about 1 ½ minutes.

Remove with a slotted spoon, taking care to try and let the extra water drain off of the ravioli. Transfer them to their serving dish.

While the ravioli is simmering, add the chili and oil to the same small pan and place over medium heat. Squeeze the juice of one lemon into the pan and swirl to combine the lemon juice and oil. Cook until hot and simmering, a couple of minutes.

When the ravioli is on the plate, pour the hot oil over the ravioli, dispose of the dried chili.

Serve immediately with a wedge of fresh lemon.