Crab Ravioli with Citrus Sauce
ounces cream cheese, softened
cup finely shredded mozzarella cheese (4 ounces)
6 ounce can crabmeat, drained, flaked, and cartilage removed, or 1 6-ounce can shrimp, drained
green onions, thinly sliced
teaspoon crushed red pepper
pot sticker wrappers or wonton wrappers, thawed if frozen*
tablespoons frozen orange juice concentrate, thawed
tablespoons whipping cream
teaspoon finely shredded lime peel
tablespoon lime juice
Sliced green onions
- 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.
- 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.
- 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