Game Day Crab & Goat Cheese Ravioli

Posted on March 19, 2012 by


Putting this recipe together before the game is a lot of fun. But the best part is it only takes about 10 minutes to cook and get it on the table after the game. Ravioli made from won ton wraps are easy – simply plop your rich and creamy no-cook filling in the middle of a won ton, top with another and seal. You’ll have an impressive meal in minutes when you sauté then steam them, like pot stickers.

Crab and mascarpone filling on ravioli.

For the ravioli, combine:

4 oz. goat cheese, softened

2 tbsp. chopped chives

1/4 tsp. salt and pepper

1 can of crab meat (6.5 oz.)

32 won ton wraps

2 tbsp. olive oil

For the sauce, combine:

2 cloves garlic, sliced

1 tbsp. unsalted butter

3/4 cup heavy cream

1 tbsp. fresh lemon juice

lemon zest

Combine the goat cheese, chives, salt and pepper with a fork. Stir in crab meat keeping lumps as large as possible.Scoop 2 tsp. crabmeat mixture into the centers of 16 won ton wraps. Brush edges of remaining wraps with water and place wet side down over filling, pressing edges to seal. Trim edges of each ravioli with a cutter, if desired, and reseal edges with water as needed.Heat a large nonstick skillet over medium heat. Add oil and ravioli in two batches; cook until brown on one side, 2-3 minutes. Flip ravioli, add 2 tbsp. water to skillet, cover and steam until soft, 1-2 minutes more. Remove ravioli to a plate. Repeat with second batch.

For the sauce,

sauté garlic in butter in a small skillet, 1 minute. Stir in cream, increase heat to high, and boil until cream is reduced to 1/2 cup, about 5 minutes. Stir in lemon juice and season sauce with salt and pepper. Divide sauce between ravioli servings and garnish each with lemon zest.

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