I’m very pleased, I learned something new! I just learned how to make photo collages, story boards right in Lightroom! I’ll tell you about that soon.

Right now it’s a story about Ravioli. 

To Make the filling mix together ricotta, crabmeat, salt, pinch of pepper, and the red-pepper flakes.

Lightly flour a couple of baking sheets.

 

To make the ravioli arrange the wonton wrappers on a work surface;  Place 1 teaspoon crab filling in the center of each. Brush edges of wrappers with water, I just dip my fingers in water and top each with another wrapper. Press edges to seal. Cut out circles using a 2 1/4-inch cookie cutter; move to baking sheet.

Bring a large pot of salted water to a boil. cook ravioli until they come floating to the top, 2 to 3 minutes. If you’re slow about getting the butter ready they can end up over cooked.
    Meanwhile, make the sauce: Heat a pan over medium heat. Melt 3 tablespoons butter, and heat until just bubbling. Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 tablespoons cooking liquid. Add 1 teaspoon chopped lemon peel and 1 teaspoon juice, and swirl to combine.

I cooked up the left over cut off corners of the wonton wrappers the same way. They’re good in butter and lemon too. Actually it might’ve been a bad thing, it encouraged a lot of snacking/tasting and resulted in loss of appetite by dinner time.

 

Transfer to plates. Garnish with parsley.

 

 

Crab Ravioli with butter and lemon

from MarthaStewart.com

ingredients

For the filling:

• 1/2 cup ricotta cheese 
• 1/2 cup lump crabmeat,  
• Coarse salt and freshly ground pepper 
• a tiny pinch of red-pepper flakes

    For the ravioli:  

• All-purpose flour, for baking sheet  
• 44 wonton wrappers    
• water for sealing wonton wrappers together  
• Coarse salt

For the sauce:

• 3 tablespoons butter
•   1 teaspoons lemon peel, grated, plus juice of half a lemon
•   Garnish: fresh parsley

Directions

    Make the filling: Mix together ricotta, crabmeat, 1/4 teaspoon salt, pinch of pepper, and the red-pepper flakes.
    Make the ravioli: Lightly flour a baking sheet.  arrange the wonton wrappers on a work surface;  Place 1 teaspoon crab filling in the center of each. Brush edges of wrappers with water, and top each with another wrapper. Press edges to seal. Cut out circles using a 2 1/4-inch cookie cutter; move to baking sheet.
    Bring a large pot of salted water to a boil. cook ravioli until they come floating to the top, 2 to 3 minutes.
    Meanwhile, make the sauce: Heat a pan over medium heat. Melt 3 tablespoons butter, and heat until just bubbling. Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 tablespoons cooking liquid. Add 1 teaspoon chopped lemon peel and 1 teaspoon juice, and swirl to combine. Transfer to plates.

Garnish with parsley.

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