Seafood Ravioli Stuffed with Cheddar

By Dairy Farmers of Canada

Courtesy of

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Seafood Ravioli Stuffed with Cheddar

This recipe makes 4 servings

Nutritional Info
Per serving	-
cal	490490 cal
pro	20 g20g pro
total fat	31 g31g total fat
carb	33 g33g carb
fibre	2 g2g fibre
sodium	734 mg734mg sodium
Nutrient % DV	-
calcium	2727 calcium
Vitamin A	3333 Vitamin A
Niacin	3030 Niacin
Vitamin B12	3030 Vitamin B12
Phosphorus	2525 Phosphorus

Preparation time: 30 minutes
Cook time : 15 minutes
Total time : PT45M

Ingredients

1/2 cup (125 mL) each, finely chopped cooked shrimp and crab meat

1/2 cup (125 mL) shredded Canadian old Cheddar cheese

24 wonton wrappers

Lemon Cream Sauce

2 tbsp (30 mL) 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) 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

Preparation

Prep time: 30 min • Cook time: 15 min

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?or about 3 minutes or until leeks start to soften. Add cream, stock and lemon juice; cook stirring occasionally for about 2 minutes 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 minutes or until tender. Remove with a slotted spoon; transfer to shallow bowls. Spoon lemon cream sauce over ravioli; sprinkle with Canadian Parmesan and chives.

(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.)

Additional information : Tip: 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.

Source : Dairy Farmers of Canada