Name: Maritime Seafood Ravioli
Yield: 4 servings
Ingredients: ½ cup (125 ml) each, finely chopped cooked shrimp and crab meat; ¾ cup (175 ml) shredded Canadian old cheddar cheese; 24 wonton wrappers; 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; ¾ cup (175 ml) 35% whipping cream; ¼ cup (50 ml) reduced-sodium chicken stock; 2 Tbsp (30 ml) freshly squeezed lemon juice or Vermouth; Salt and freshly ground pepper; ¼ cup (50 ml) shaved Canadian Parmesan cheese; ¼ cup (50 ml) finely chopped fresh chives

Yields

4 servings

Tips:
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.

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.

ingredients

Maritime Seafood Ravioli

cup (125 ml) each, finely chopped cooked shrimp and crab meat

cup (175 ml) shredded Canadian old cheddar cheese

wonton wrappers

Lemon Cream Sauce

Tbsp (30 ml) butter

cup (250 ml) finely chopped leeks, white and light green parts only

Tbsp (15 ml) finely grated lemon zest

cup (175 ml) 35% whipping cream

cup (50 ml) reduced-sodium chicken stock

Tbsp (30 ml) freshly squeezed lemon juice or Vermouth

Salt and freshly ground pepper

cup (50 ml) shaved Canadian Parmesan cheese

cup (50 ml) finely chopped fresh chives

Ingredient Substitution Guide

directions

Step 1

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.

Step 2

In medium skillet, melt butter over medium-high heat until browned and bubbly, but not burnt. Add leeks and lemon zest; sauté for about 3 min or until leeks start to soften. Add cream, stock and lemon juice; cook stirring occasionally for about 2 min or until sauce comes to boil. Remove from heat and season to taste with salt and pepper

Step 3

In large wide pot of boiling water, cook ravioli, for about 3 to 5 min or until tender. Remove with a slotted spoon; transfer to shallow bowls. Spoon lemon cream sauce over ravioli; sprinkle with Canadian Parmesan and chives.

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Maritime Seafood Ravioli

ingredients

Maritime Seafood Ravioli

Lemon Cream Sauce

directions

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