- 1
Ingredients
- 2 (6-ounce) cans lump crabmeat, drained
- 1 (8-ounce) package cream cheese, softened
- 1/2 1/2
- cup ricotta cheese
- 2 tablespoons grated Parmesan cheese
- 1/2 1/2
- cup chopped fresh parsley
- 2 scallions, finely chopped
- 1/2 1/2
- teaspoon salt
- 1/2 1/2
- teaspoon pepper
- 1 (12-ounce) package wonton skins (48 skins total)
Preparation
Step 1
What To Do:
In a medium bowl, combine all ingredients except the wonton skins.
Place a single wonton skin on a flat surface and spoon a teaspoon of the crabmeat mixture onto the center of the wonton skin. Using a pastry brush or your fingertip, moisten the edges of the wonton skin with water. Fold one corner of the wonton skin across to meet the opposite corner, forming a triangle. Using your fingers, carefully seal the ravioli, being careful to keep the filling inside. Place on a platter and repeat with the remaining ingredients.
Fill a soup pot three-quarters full with water and bring to a boil over high heat. Place 12 ravioli in the boiling water and cook 6 to 7 minutes, or until tender. Remove with a slotted spoon and place in a colander to drain completely. Continue with remaining ravioli.