Crab Ravioli


  • 3/4 pound lump crabmeat
  • 6 green onions, finely chopped (keep white parts and green parts separate)
  • 2 teaspoons fresh grated ginger
  • 1/2 teaspoon chili sauce
  • 1 1/2 pounds tomatoes, peeled, seeded and chopped
  • 1 garlic clove, finely chopped
  • 1 egg, beaten
  • 3 tablespoons heavy cream
  • 80 wonton wrappers
  • Salt to taste
  • Chopped green onions for garnish

Cooking Instructions:

  1. In a bowl, combine crabmeat, ginger, chili sauce and green parts of green onions. Cover and set aside.
  2. Lightly flour a baking sheet. Arrange wonton wrappers on a work surface and brush wonton wrappers with the beaten egg. Place 1 teaspoon crab mixture on 1/2 of the wonton wrappers and top each with another wrapper. Press edges of top and bottom wonton wrap together firmly to seal. Transfer sealed ravioli to floured baking sheet.
  3. Add tomatoes into blender or food processor and blend until it is smooth. Add the blended tomatoes, garlic and white parts of green onion into a saucepan; season to taste with salt. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes. Add heavy cream, mixing well. Keep sauce warm while cooking ravioli.
  4. Bring a large pot of salted water to a boil. Working in batches, drop ravioli in water and cook for about 3-5 minutes or until they float to the top. Remove carefully with a slotted spoon. Divide ravioli equally among 4 plates; pour sauce over it and sprinkle with chopped green onions.

Comments are closed.