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Crab Ravioli with Citrus Sauce

Crab Ravioli with Citrus Sauce



  1. For ravioli, in a medium bowl combine cream cheese, mozzarella cheese, crabmeat, the three green onions, and crushed red pepper. Place about 1 tablespoon of the filling in the center of half the wrappers; moisten edges with a little water. Top with remaining wrappers; press edges to seal. Transfer to a parchment paper-lined baking sheet.
  2. Fill a 12-inch skillet or Dutch oven three-fourths full with water; bring to a simmer. Add ravioli in batches; cook for 4 minutes or until tender. Using a slotted spoon, return ravioli to baking sheet. Cover to keep warm. Drain water from skillet.
  3. For citrus sauce, in the same skillet whisk together butter, orange juice concentrate, whipping cream, lime peel and lime juice over medium heat until well-combined. Serve with ravioli. Sprinkled with sliced green onions and, if desired, lime slices.

From the Test Kitchen

*If desired, use a 2 1/2- to 3-inch round cookie cutter to make rounds from the square wonton wrappers. Discard trimmings.

Nutrition Facts (Crab Ravioli with Citrus Sauce)

    Per serving:
  • 355 kcal cal.,
  • 21 g fat
  • (12 g sat. fat,
  • 1 g polyunsaturated fat,
  • 5 g monounsatured fat),
  • 81 mg chol.,
  • 455 mg sodium,
  • 30 g carb.,
  • 1 g fiber,
  • 4 g sugar,
  • 14 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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