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1/2 cup (125 mL) each, finely chopped cooked shrimp and crab meat | | - |
1/4 cup (175 mL) shredded Canadian old Cheddar cheese | | - |
24 wonton wrappers | | - |
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Lemon Cream Sauce: | | - |
2 tbsp (30 mL) Northumberland Butter | | - |
1 cup (250 mL) finely chopped leeks, white and light green parts only | | - |
1 tbsp (15 mL) finely grated lemon zest | | - |
3/4 cup (175 mL) Northumberland 35% whipping cream | | - |
1/4 cup (50 mL) reduced-sodium chicken stock | | - |
2 tbsp (30 mL) freshly squeezed lemon juice or Vermouth | | - |
Salt and freshly ground pepper | | - |
1/4 cup (50 mL) shaved Canadian Parmesan cheese | | - |
1/4 cup (50 mL) finely chopped fresh chives |
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In a bowl combine shrimp, crab and cheese. Place half the wonton wrappers on work surface; place 2 tbsp (30 mL) of seafood mixture in centre of each. Brush water around edges of wrapper; top with second wrapper. Press together; pressing out air and sealing edges. Place on parchment lined baking sheet.
Lemon Cream Sauce:
In medium skillet, melt butter over medium-high heat until browned and bubbly, but not burnt. Add leeks and lemon zest; saut￩ for about 3 min or until leeks start to soften. Add cream, stock and lemon juice; cook stirring occasionally for about 2 min or until sauce comes to boil. Remove from heat and season to taste with salt and pepper.
In large wide pot of boiling water, cook ravioli, for about 3 to 5 min or until tender. Remove with a slotted spoon; transfer to shallow bowls. Spoon lemon cream sauce over ravioli; sprinkle with Canadian Parmesan and chives.
Tips:
Wash and dry lemon; grate the rind with zester or remove the rind taking care to take only the yellow of the rind (the white tends to be bitter); chop superfine.
Make Ahead:
To make ahead, freeze ravioli in a single layer on parchment-lined baking sheet. When frozen transfer to re-sealable freezer bag or airtight container; freeze for up to 1 month. Cook from frozen, increasing cooking time.
Preparation Time - 30 minutes
Cooking Time - 15 minutes
Servings 4
Nutritional information:
Per serving
Energy: 490 Calories
Protein: 20 g
Carbohydrates: 33 g
Fat: 31 g
Fibre: 2.2 g
Sodium: 734 mg |
