Crab and Goat Cheese Ravioli

 

We had this amazing dish as one of the first courses for Easter dinner and J and I liked it so much, I dug out my Cuisine at Home and found the recipe to make it at home for just the two of us. The exact recipe is coming soon (as soon as I am back in the kitchen and not visiting CT for the night). But to peak your interest, here are the pictures I took of the process. Making these raviolis was time consuming, but worth it! I would recommend trimming the edges, which I didn't do and making them into circles with a cutter. I also overfilled ours and it was even better! This was served with a lemon cream sauce and left overs were delish

For filling

•  4 oz softened goat cheese
• 2 TBS chopped chives
• 1/4 tsp each salt and pepper
• 1 can minimum lump crab meat
• 32 wonton wrappers(I used more)
• 2 Tbs olive oil

For Sauce
2 cloves sliced garlic
1 TBS butter (unsalted)
3/4 cup heavy cream
1 TBS lemon juice and fresh zest

• Combine goat cheese, chives, crab meat, salt and pepper in large bowl
• scoop 1 TBS of mixture into the center of one wanton wrapper
• brush edges of the top wrapper with water and place wet side down over mixture
• press edges to seal
• Cut to shape if desired
• Repeat until mixture is gone
• Heat pan over medium heat
• add oil and ravioli in  small batches
• Cook until brown on one side (about 2 min)
• Flip ravioli and add 1-2 Tbs water  to pan and cover to steam 1-2 min
• Remove to plate

       For Sauce:

• Saute garlic in butter for 1 minute
• Stir in cream, increase heat to high and boil until cream is reduced to 1/2 cup
• Stir in lemon juice 
• Season with salt and pepper
• Garnish ravioli with zest