A little trick I use when I want to make ravioli and I just don’t have time to make my own…wontons! You heard me… so I filled them with a beautiful crab mixture, boiled them and presto they were ready! My Hubby loves them, I love how tender and thin the dough is and if I have guests, they think I worked all day… Perfect all around!
Crab Filled Ravioli With Marinara & Pesto
16 oz fresh lump crab meat
1 package wonton small square wrappers
3 shallots diced small
5 cloves of garlic chopped
3 Tbs mayonnaise
1 1/2 tsp Italian seasoning
1/2 cup white wine
1/2 cup chicken stock
1/2 cup Perfect Pesto
salt & pepper to taste
1 Tbs olive oil
In a skillet heat the olive oil and sauté the shallots and garlic until they begin to caramelize. Add the wine and continue cooking until liquid is almost gone. Remove from the heat and set aside to cool slightly.
Mix the crab, one egg, half the shallot and garlic mixture, mayonnaise, Italian seasoning, 1/4 cup of the pesto and a dash of pepper and pinch of salt. Mix together and set aside. Lay out the wonton wrappers and place a dollop (less than a tablespoon) in the center of each wrapper. With the remaining egg, make an egg wash and wash two sides of the wrappers. Pinch together with the crab in the middle making sure the wrappers are sealed.
In a shallow sauce pan filled with salted water, boil the wrappers for about 5 minutes. Remove the Ravioli from the water with a slotted spoon and set aside. Repeat the process until all the Ravioli are done. They will make a lot, so if you want you can freeze or refrigerate the leftovers for another time before cooking.