Crab Filled Ravioli
Source of Recipe
rdj
List of Ingredients
Crab Filled Ravioli
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.)
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.
Nutritional facts per serving
calories: 94 , total fat: 3g , saturated fat: 2g , cholesterol: 22mg ,
sodium: 198mg , carbohydrate: 10g , fiber: 0g , protein: 5g , vitamin A:
3% , vitamin C: 1% , calcium: 2% , iron: 4%Recipe
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