Raviolo of Crabmeat with Shellfish Butter Sauce

I like making one big raviolo per person for a first course—or two for a main—because they are easier to keep track of while they are cooking. If you are standing there with hungry family or guests behind you and you have to shuffle sixteen to twenty ravioli into simmering water, then watch them like a hawk so they don’t burst from the water boiling too vigorously, or stick to the bottom of the pan from the water not boiling vigorously enough, you would wish you were cooking these larger on