CRAB RAVIOLI

Ingredients

  • 1/2 lb. crab meat (claw)
  • 2/3 C plus 1 TBLS ricotta cheese
  • zest of one lemon
  • 2 tsp ground nutmeg
  • 1 package wonton wrappers
  • 1 egg, beaten
  • 2 1/2 C heavy whipping cream
  • kosher salt/pepper
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Yes…you can make Crab Ravioli at home…and it’s easier than you may think. The richness of the filling pairs perfectly with this simple cream sauce. If you are local to Charlotte, go grab some fresh crab meat from Carolina Meat & Fish Co and let’s get cooking!

In a bowl, combine the crab, ricotta, lemon zest and nutmeg with a pinch of salt. Combine to form a paste.

To fill, place one wonton wrapper on a flat surface, brush the edges with the beaten egg and place about two teaspoons of the mixture in the center. Brush the edges of another wrapper. Place on top and squeeze to seal tight. Be sure to check your seal prior to placing in boiling water.

Continue filling the wontons until the mixture is used up. This recipe should yield about 12 to 14 ravioli. As you are filling the ravioli, start boiling a large pot of water…be sure to add salt. In a separate pan, heat up the heavy whipping cream, salt and pepper on medium-low.

When the water is boiling, turn heat down to a soft boil and add the ravioli. I usually boil these in batches…about six at a time. Allow to boil about six minutes. As the ravioli are boiling, turn the heat up on the cream mixture and whisk continuously. Sauce will start to thicken.

Transfer the finished ravioli directly into the sauce with a slotted spoon. Gently spoon cream mixture over finished ravioli. Garnish with fresh parsley and serve! ENJOY!

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