Wednesday, 20 June 2007

Shrimp and Crabmeat Ravioli with Tomato Courgette Vinaigrette

Shrimp and Crabmeat Ravioli with Tomato Courgette Vinaigrette

Ravioli filling

4 ounces canned crabmeat
3 oz cooked prawn meat
3 oz cream cheese -- I used cottage or ricotta
3 tablespoons chilled whipping cream (optional)
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper

Wonton wrappers


1 cup olive oil
1/4 cup balsamic vinegar
1/4 cup fresh lemon juice
2 tomatoes, peeled, seeded, diced
1 courgette, cubed
1 sweet pepper, cubed
fresh basil leaves
salt, pepper 

For Ravioli filling:

Processed prawn and crabmeat and cream cheese. Add cream, lemon juice, salt and pepper.
Place 1 wonton wrapper on work surface. Place 1 level tablespoon filling in center. Brush edges with water. Cover with another wonton wrapper and press firmly around edges to seal.

Bring large saucepan of water to boil. Add ravioli in batches and cook until tender, about 3 minutes per batch. Using slotted spoon, transfer ravioli to another baking sheet. Cover with foil.

Meanwhile Prepare Vinaigrette:
Combine oil, vinegar and lemon juice in large skillet. Stir over medium heat until warm. Add tomatoes,courgette and sweet pepper; stir just until heated through, 2 minutes. Add chopped basil.

Divide mixture among plates. Place ravioli atop vinaigrette. Sprinkle with some parmaggiano and serve.

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