For the Ravioli combine:
6 oz goat cheese*
2 Tbsp. chopped fresh chives or green onions
1/4 tsp. salt & pepper
8 oz fresh or frozen Maine Jonah crabmeat
1 package of 32 won ton wraps
2 Tbsp olive oil
For the sauce, sauté:
2 Cloves garlic, sliced
1 Tbsp unsalted butter
3/4 cup heavy cream
1 Tbsp, fresh lemon juice & zest
Place 2 tsps of ravioli mixture in the center of 16 won ton wraps. Brush edges of each unused won ton wraps with water and place over mixture and seal with a fork.
Heat a large nonstick skillet or electric fry pan to medium and add olive oil. Cook ravioli in two batches until brown on one side. Flip ravioli, and add 2 Tbsp of water, cover and steam until ravioli is soften, about 1-2 minutes. Repeat with second batch.
For the sauce, sauté garlic in butter in a small skillet, about 1 minutes. Stir in cream, increase heat and boil until reduced to 1/2 cup, about 5 minutes. Add lemon juice, salt & pepper. Divide and serve over ravioli, garnish with lemon zest.
*Notes: We used fresh goat cheese from Butterfield goat farm in East Granby, CT, but you can get great goat cheese from many Maine creameries and farmers’ markets.
Try using fresh or frozen chopped Maine lobster meat instead of Maine Jonah crabmeat for another variation.
This recipe was adapted from Cuisine at Home issue number 92 April 2012