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Maritime Seafood Ravioli

Maritime Seafood Ravioli
Yields
4 servings

Tips:
Wash and dry lemon; grate the rind with zester or remove the rind taking care to take only the yellow of the rind (the white tends to be bitter); chop superfine.

Make Ahead:
To make ahead, freeze ravioli in a single layer on parchment-lined baking sheet. When frozen transfer to re-sealable freezer bag or airtight container; freeze for up to 1 month. Cook from frozen, increasing cooking time.

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ingredients

Maritime Seafood Ravioli

½
cup (125 ml) each, finely chopped cooked shrimp and crab meat
¾
cup (175 ml) shredded Canadian old cheddar cheese
24
wonton wrappers

Lemon Cream Sauce

2
Tbsp (30 ml) butter
1
cup (250 ml) finely chopped leeks, white and light green parts only
1
Tbsp (15 ml) finely grated lemon zest
¾
cup (175 ml) 35% whipping cream
¼
cup (50 ml) reduced-sodium chicken stock
2
Tbsp (30 ml) freshly squeezed lemon juice or Vermouth
Salt and freshly ground pepper
¼
cup (50 ml) shaved Canadian Parmesan cheese
¼
cup (50 ml) finely chopped fresh chives
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directions

Step 1

In a bowl combine shrimp, crab and cheese. Place half the wonton wrappers on work surface; place 2 tbsp (30 mL) of seafood mixture in centre of each. Brush water around edges of wrapper; top with second wrapper. Press together; pressing out air and sealing edges. Place on parchment lined baking sheet.

Step 2

In medium skillet, melt butter over medium-high heat until browned and bubbly, but not burnt. Add leeks and lemon zest; sauté for about 3 min or until leeks start to soften. Add cream, stock and lemon juice; cook stirring occasionally for about 2 min or until sauce comes to boil. Remove from heat and season to taste with salt and pepper

Step 3

In large wide pot of boiling water, cook ravioli, for about 3 to 5 min or until tender. Remove with a slotted spoon; transfer to shallow bowls. Spoon lemon cream sauce over ravioli; sprinkle with Canadian Parmesan and chives.

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