YIELDS:
2 servings
PREP TIME:
0 hours 45 mins
COOK TIME:
0 hours 5 mins
TOTAL TIME:
0 hours 45 mins
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ingredients
Ravioli
1 Package wonton skins (you’ll need 24 to make 12 ravioli)
8 Oz. lump crabmeat (remove any shells)
¼ cup of Ricotta cheese
Juice of ½ lemon
1/8 Tsp. calabrian chili flakes
Salt & Pepper to taste
1 Tbsp. chopped fresh parsley
1 Egg
Flour to dust board
Sauce
2 Tsp. olive oil
1 Tbsp. unsalted butter
1 Tbsp. finely chopped shallots (about one small)
Juice of lemon
Zest of one lemon
Salt & Pepper to taste
1 Tbsp. chopped Italian parsley
DIRECTIONS
1. Boil a pot of salted water. Make sure the water is not rapidly boiling or it can tear the ravioli.
2. Mix the ingredients for the ravioli in a small bowl. Beat the egg with a little water in a second bowl. You’ll be using this to seal the wontons.
3. Lay out half the wonton skins on a cutting board or kitchen counter that’s been lightly dusted with flour. Put about a teaspoon of the filling in the middle of each wonton. Brush the perimeter of each wonton skin with a little of the egg mixture. Top with a second wonton. Make sure you make a tight fold over the filling so there isn’t a lot of air. Press down along all the edges to make sure they are sealed. You can also use a fork to press the edges together. Put them on a baking sheet as you complete the ravioli assembly. Put them into the refrigerator for about 20 minutes.
4. Cook the ravioli in the simmering water for about two to three minutes. Carefully drain the ravioli. You’ll finish the ravioli’s cooking in the sauce.
5. Melt butter and oil in a saucepan. Add shallots, salt and pepper and lemon juice until the shallots are soft.
6. Add the drained ravioli and gently spoon the sauce over them. Plate the ravioli and top with chopped parsley and lemon zest.
NOTE: Since wonton skins are easy to find in any supermarket, keep them on hand and feel free to place with the fillings and top with a sauce of your choice. The lemon butter sauce works well on store bought ravioli too. See my Lobster Ravioli recipe.