Crab-spinach ravioli

Crab and Spinach ravioli

 Make ravioli filling:

  • 4 oz spinach leaves, rinsed and spun dry
  • 4 oz crab meat
  • ½ cup ricotta cheese
  • 2 tbsp Parmesan cheese
  • ¼ tsp nutmeg
  • ½ tsp salt
  • ½ tsp white pepper

Put spinach leaves in a glass bowl and microwave on high for one minute, or until just wilted.  Put the spinach on a clean kitchen towel,.  Wrap the towel around the spinach and wring as much moisture out as you can.  Chop spinach finely.  Combine spinach with the remaining ingredients. 

  • 1 package wonton wrappers

Spray a cookie sheet with nonstick spray. Fill a small bowl with water.  Dampen two kitchen towels.  Cut open the wonton wrapper package and remove two wrappers.  Cover remaining wrappers with a damp towel.  Spoon 2 tsp filling onto the center of one wrapper.  Dip your fingertip in the bowl of water and dampen the area of the wrapper around the filing.  Place the other wrapper on top of the first.  Press the two wrappers together, starting towards the edge of the filling and pressing outwards to prevent air bubbles from forming.  Use a fluted biscuit cutter slightly smaller than the wrapper to cut the ravioli into a circle.  Put the ravioli on the baking sheet and cover with the other damp towel,  Repeat.  Makes about 2 dozen ravioli.

Bring water in a large pot to boil.  While water is boiling heat up 2 cups prepared tomato-based pasta sauce in another pan.  Sliver:

  • 8 fresh basil leaves

And add them to the warm pasta sauce.  Turn off heat.

The pasta water is probably boiling now.  Carefully drop the ravioli one at a time into the boiling water.  Boil until they float to the top and wrapper is translucent.  Remove ravioli with a slotted spoon, draining away water and divide them between 4 pasta bowls or on a plate and top with pasta sauce.  Serve with a green salad.  Makes 4 servings

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