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.