Crab Ravioli With Lemon and Chive Sauce
Source of Recipe
CF--Chase (Food and Drink Spring 2003)
Filling
1 Tbsp olive oil
1 Tbsp finely diced shallots
2 Tbsp finely diced red pepper
1 TBSP dry vermouth
3 Tbsp whipping cream
7 ounces of crab meat
1 tsp kosher salt
fresh ground pepper
6 mint leaves finely chopped
1 egg white, whisked with 1 TBSP of water
1 package won ton wrappers
Sauce
1/3 cup butter
zest of a lemon
1 TBSP lemon juice
1/3 cup chopped chives
salt and pepper to taste
Heat the oil in a saute pan. Add the shallots and red pepper. Cook until soft. Add the vermouth and cream. Remove from the heat and stir in crab. Season, add the mint and allow to cool. When cooled assemble the raviolis using one wrapper for the top and another for the bottom. Brush the edges with the egg white, pressing the edges well to seal. If desired cut with a 3" round cutter.
Bring a large pot of boiling water to a boil. Drop in the ravioli and cook until they rise to the top and are slightly transparent , about 3 minutes. While the ravioli is cooking. Melt the butter in a large frying pan. Add the zest, lemon juice and chives then season. Add the drained ravioli to the frying pan and coat with sauce. Serve
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