Sunday, 5 April 2015

Crab Ravioli with Lemon Butter

Crab Ravioli with Lemon Butter      submitted by Moiya Wood        

Richard Wood made this for me when I stayed with he and Lisha.   It was so good!
Very impressive Richard!

1 c. ricotta cheese   8 oz.
1 c. lump crab meat (peekytoe)
Coarse salt and Ground black pepper
1/8 tsp red pepper flakes

Mix all these together & set aside

90 Won ton wrappers   2-12 oz. pkgs.
1 egg wash

1 stick unsalted butter   (1/2 cup)
2 tsp. lemon peel (very fine)
2 tsp. fresh lemon

Mound 1 tsp. of Crab mixture onto each wonton,
Dip finger in egg wash and put on edges of the wrapper & then seal those edges together.
Be sure to keep a slightly damp cloth over the wrappers as you are doing this job so they won't dry out.

When cooking - do in 2 batches.

Fill a large pot with boiling salted water.
Put 1/2 of ravioli in pot.   They are done when they rise to the top.

In large skillet put 2 Tblsp. of butter & add a little bit of the cooking liquid.   To this add 1 tsp. of the juice.   Swirl to combine.
Transfer this to the plates

Repeat this procedure for the 2nd batch.

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