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.

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  • Yields: 12 ravioli
  • Start to Finish: 45 mins
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Crab Rangoon Ravioli
cup fresh or frozen lump crabmeat thawed drained (6 oz.)
8 ounce tub cream cheese with chives and onions softened
cup chopped leek
tablespoon white wine Worcestershire sauce
potsticker or wonton wrappers (about 6 oz.)
  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
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