Crab & Goat Cheese Ravioli with Lemon Cream Sauce

By tammy1365

Ingredients

• Filling:
• 4 oz. goat cheese, softened
• 2 TB chopped fresh chives
• 1/4 tsp each of salt & pepper
• 1 can lump crabmeat (6.5 oz)
• 32 won ton wrappers
• 2 TB olive oil
• Sauce:
• 2 cloves garlic, sliced
• 1 TB unsalted butter
• 3/4 cup heavy cream
• 1 TB fresh lemon juice
• Lemon zest

Details

Servings 2
Adapted from melskitchencafe.com

Preparation

Step 1

For ravioli:

Combine goat cheese, chives, salt & pepper in a bowl. Stir in the crabmeat with a fort, keeping lumps as large as possible.

Scoop 2 tsp crab mixture into the center of 16 wontons wraps. Brush remaining wontons with water and place wet side down over the filling, pressing the edges to seal. Trim edges with a biscuit cutter. Reseal edges as needed.

Heat a large non-stick skillet over medium heat. Add oil and ravioli in two batches. Cook until brown on one side, 2-3 minutes. Flip ravioli and add 2TB of water to skillet, cover and steam until soft, 1-2 minutes more.

Remove ravioli to a plate and repeat with second batch.

For Sauce:

Saute garlic in butter in small skillet, 1 minute. Stir in cream, increase heat to high, and boil until the cream is reduced to 1/2 cup, about 5 minutes.

Stir in lemon juice and season with salt & pepper. Divide sauce between ravioli servings and garnish with zest.