Crab Ravioli With Scallops and Gremolata

Crab Ravioli With Scallops and Gremolata

Crab Ravioli With Scallops and Gremolata

45 minutes

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Details
  • Serving Size:   2
  • Weight Watchers:   18 Points
Cuisine
  • Mediterranean
  • Italian
  • European
  • side dish
  • lunch
  • main course
  • main dish
  • dinner
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Ingredients
  • 3 tablespoons butter
  • 1 8 oz package crab meat
  • 1 egg white
  • 1 garlic clove
  • 4 lemon slices
  • 1 tablespoon lemon juice
  • 2 tablespoons lemon zest (and lime zest)
  • 1 tablespoon olive oil
  • 1/2 cup parsley
  • Pepper
  • 1 teaspoon red pepper flakes
  • 4 tablespoons ricotta
  • Salt
  • 1/2 pound scallops
  • 2 shallots
  • 12 wonton wrappers
Instructions

Heat oil in saut pan.

Add chopped shallots. Saut until translucent.

Add crab meat, salt, pepper and red pepper flakes. Saut until warmed through. Take off heat and cool.Once filling is cooled add ricotta.Separate out the lasagna sheets or wonton wrappers.

Place about 1 tbls of filling on center of sheet (you don't want too much or filing will come out when cooking).

Place dollops of filling about 2-3 inches apart.

Brush egg white around the filling.

Place another sheet on top of the sheet with filling.

Cut out rounds with a cookie cutter (or a glass - whatever works).With a fork, press the sides of rounds together to prevent them from separating during cooking.Bring pot of water to a boil.

Add finished ravioli to pot of boiling water. Cook about 6 minutes, or until done.After they are done place on paper towel to absorb water.

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