Crab Ravioli With Scallops and Gremolata
By: Active Foodie
Published: Thursday, December 3, 2009 - 1:53am

Ingredients




Ravioli
1 tablespoon olive oil
2 shallots
I pckg crab meat
4 tablespoons ricotta
Salt
Pepper
1 teas red pepper flakes
Fresh lasagna sheets or wonton wrappers
1 egg white
1/2 pound scallops
Gremolata
1/2 cup parsley
1 garlic clove
2 tablespoons lemon zest (and lime zest)
Salt
Pepper
Red pepper flakes
Lemon Butter
3 tablespoons butter
1 tablespoon lemon juice
4 lemon slices

Preparation

1 Heat oil in sauté pan. Add chopped shallots. Sauté until translucent. Add crab meat, salt, pepper and red pepper flakes. Sauté until warmed through. Take off heat and cool. 2 Once filling is cooled add ricotta. 3 Separate out the lasagna sheets or wonton wrappers. Place about 1 tbls of filling on center of sheet (you don't want too much or filing will come out when cooking). Place dollops of filling about 2-3 inches apart. Brush egg white around the filling. Place another sheet on top of the sheet with filling. Cut out rounds with a cookie cutter (or a glass - whatever works). 4 With a fork, press the sides of rounds together to prevent them from separating during cooking. 5 Bring pot of water to a boil. Add finished ravioli to pot of boiling water. Cook about 6 minutes, or until done. 6 After they are done place on paper towel to absorb water.