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1
In a small pan, melt the butter and saute the shallot for a few minutes until soft and tender.
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2
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.
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3
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.
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4
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.
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5
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 1/2 minutes.
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6
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.
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7
While the ravioli is simmering, add the chili and oil to the same small pan and place over medium heat.
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8
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.
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9
When the ravioli is on the plate, pour the hot oil over the ravioli, dispose of the dried chili and serve immediately with a wedge of fresh lemon.
