Popular in Food

Crab Rangoon Ravioli

For the rich crab flavor of this classic Asian appetizer without the fat from frying, cook the wonton wrappers in boiling water like ravioli.

4.0 by 2 people
1,087 views
Rate me!
  • Yields: 12 ravioli
  • Start to Finish: 45 mins

Crab Rangoon Ravioli

Ingredients

Directions

  1. In a small bowl stir together crabmeat, cream cheese, chopped leek, and Worcestershire sauce.
  2. For each ravioli, place a rounded tablespoon of crab filling in center of a potsticker or wonton wrapper. Brush edges with water and place a second wrapper over first, pressing to seal edges.Trim edges with fluted pastry wheel, if desired. Repeat with remaining wrappers and filling.
  3. In a 4-quart Dutch oven cook the ravioli, 6 at a time, in a large amount of gently boiling, lightly salted water 2 to 2-1/2 minutes or until just tender. (Dont let water boil vigorously.)
  4. Use a slotted spoon to remove ravioli. Drain and place in a single layer on lightly greased baking sheet. Cover loosely with foil. Keep warm in a 300 degree F oven up to 20 minutes. Makes 12 ravioli.

From the Test Kitchen

If desired, place uncooked filled ravioli on foil-lined baking sheets. Cover and freeze, then place ravioli in freezer bags. Seal, label, and freeze up to 3 months. Cook frozen ravioli as above for 3 minutes or until just tender.

Nutrition Facts (Crab Rangoon Ravioli)

    Per serving:
  • 94 kcal cal.,
  • 3 g fat
  • (2 g sat. fat,
  • 22 mg chol.,
  • 198 mg sodium,
  • 10 g carb.,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

Comments

close
close
close
close
close

Loading... Please wait...