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Crab Rangoon Ravioli




Source of Recipe


Sunday Dinner


List of Ingredients




1 cup fresh or frozen lump crabmeat thawed drained (6 oz.)
1/2 of an 8 ounce tub cream cheese with chives and onions softened
1/3 cup chopped leek
1 tablespoon white wine Worcestershire sauce
24 potsticker or wonton wrappers (about 6 oz.)


Recipe



1. In a small bowl stir together crabmeat, cream cheese, chopped leek,
and Worcestershire sauce.

2. For each ravioli, place a rounded tablespoon of crab filling in
center of a potsticker or wonton wrapper. Brush edges with water and
place a second wrapper over first, pressing to seal edges.Trim edges
with fluted pastry wheel, if desired. Repeat with remaining wrappers
and
filling.

3. In a 4-quart Dutch oven cook the ravioli, 6 at a time, in a large
amount of gently boiling, lightly salted water 2 to 2-1/2 minutes or
until just tender. (Don¿t let water boil vigorously.)

4. Use a slotted spoon to remove ravioli. Drain and place in a single
layer on lightly greased baking sheet. Cover loosely with foil. Keep
warm in a 300 degree F oven up to 20 minutes. Makes 12 ravioli.