Crab and Goat Cheese Ravioli
printed from melskitchencafe.com
*Note: Be aware that as written, this recipe only serves two, so if you have a larger crowd, increase all the ingredients accordingly. Also, if you aren't a fan of tangy goat cheese, cream cheese, boursin or another soft cheese would sub well.
For the ravioli:
4 ounces soft goat cheese, softened (see note above)
2 tablespoons chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (6.5 ounce) can lump crabmeat
32 wonton wrappers
2 tablespoons olive oil
For the sauce:
2 cloves garlic, finely minced
1 tablespoon butter
3/4 cup heavy cream
1 tablespoon fresh lemon juice
Fresh lemon zest (zest before juicing the lemon)
For the ravioli, in a small bowl, combine the goat cheese, chives, salt and pepper. Gently stir in the crabmeat with a fork, trying to keep the lumps as large as possible. On a work surface, lay out 16 of the wonton wrappers. Scoop 2 teaspoons, about, of the crab filling into the center of each wonton wrapper. Brush the edges of the filled wrappers with water and place another wonton wrapper over the top, pressing to let out any air bubbles and to gently seal the edges. Trim the edges of the ravioli with a circle or scalloped cookie cutter, if desired (or use a pizza cutter or knife to trim the edges). Reseal the edges with water, if necessary.
Heat the 2 tablespoons olive oil in a large 12-inch nonstick skillet over medium heat until rippling. Add 1/2 of the ravioli in a single layer. Cook until brown on one side, about 2-3 minutes. Flip the ravioli and add 2 tablespoons water to the skillet. Cover the skillet and steam the ravioli until soft, about 1-2 minutes more. Remove the ravioli to a plate and cover to keep warm. Repeat with the second half of the ravioli. Be careful during this step not to let the ravioli stick! Add more water as needed and reduce the heat if the ravioli are sticking.
For the sauce, in a small skillet, melt the butter and add the finely minced garlic. Stir in the cream and increase the heat to medium-high, simmering the mixture until the cream is reduced to about 1/2 cup, 4-6 minutes. Stir in the lemon juice and season the sauce with salt and pepper. Divide the sauce between the ravioli servings and garnish each with zest and fresh chives.