Monday, March 19, 2012

Crab and Goat Cheese Ravioli

It is Spring Break and that means  one thing in Fairbanks, snow shoveling!  At least at my house.  There is a lot of snow shoveling in Fairbanks all winter, but Spring Break is major snow shoveling time.  My husband really works hard to get the snow off the top deck, off the pavers and off the back deck.  So when the snow does start to melt next month (I hope) the water has someplace to go and doesn't dam up and create a real problem.  He shovels snow and chips ice, hard, every night after work for about two weeks then he just keeps up with getting the water moving.

He has been working hard so I thought he needed a little treat.  I made the parmesan shortbreads from this month's Bon Appétit, but he really didn't care for them so I figured I needed to try again. (By the way, the parmesan shortbreads were awesome!  My backdoor neighbors liked them.)  I've seen recipes for ravioli made with won ton wrappers and so I thought I would try it when I came across yet another recipe with won ton wrappers.
Crab and Goat Cheese Ravioli with a garlic and lemon cream.  They were really delicious and really so easy, I've been inspired to try some other types now.  Can you say moose sausage ravioli?  These are a little hefty in the calorie count, perfect if you have been shoveling a lot of snow.

Crab and Goat Cheese Ravioli
Cuisine at Home, April 2012

For the Ravioli, Combine:
4 oz goat cheese, softened
2 Tbsp. chopped fresh chives
1/4 tsp. each kosher salt and black pepper
1 can lump crabmeat (6.5 oz) (or fresh if available to you)
32 won ton wraps
2 Tbsp. olive oil

For the Sauce, Saute:
2 cloves garlic, sliced
1 Tbsp. unsalted butter
3/4 cup heavy cream
1 Tbsp. fresh lemon juice
Lemon zest

For the ravioli, combine goat cheese, chives, salt and pepper in a bowl.  Stir in crabmeat with a fork, keeping lumps as large as possible.
Scoop 2 tsp. (#60 scoop) crabmeat mixture into centers of 16 won ton wraps.  Brush edges of remaining wraps with water and place wet side down over filling, pressing edges to seal.  Trim edges of each ravioli with a cutter, if desired, and reseal edges with water as needed.
Heat a large nonstick skillet over medium.  Add oil and ravioli in tow batches; cook until brown on one side, 2-3 minutes.  Flip ravioli, add 2 Tbsp. water to skillet, cover, and steam until soft, 1-2 minutes more.  Remove ravioli to a plate.  Repeat with second batch.

For the sauce, saute garlic in butter in a small skillet, 1 minute.  Stir in cream, increase heat to high, and boil until cream is reduced to 1/2 cup, about 5 minutes.  Stir in lemon juice and season sauce with salt and pepper.  Divide sauce between ravioli servings and garnish with zest.

Serves 2

March 19, 2012     Daylight  12 hours, 10 minutes,  40 seconds   Current Temp. -6 ºF

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