Monday, May 16, 2011

Easy Homemade Crab Ravioli with Creamy Tomato Sauce

I had never thought of substituting won ton wrappers for pasta when making ravioli until I watched an Italian chef doing just this!

It works very well and far, far simplifies the process of making homemade ravioli!

Here, I make it as simple as can be, using a canned crab for the filling and a canned soup for sauce. This is a very delicious dish and no one will know you cooked it with ready-made Chinese wrappers and processed food!

Ingredients for 3 - 4 people
4oz cream cheese, softened
1 egg yolk
2 “Chicken of the Sea” canned crab meat (6oz), drained, reserving 2 tablespoons juice
3 tablespoons finely chopped spring onion
10 “NABISCO” Premium saltine crackers, made into crumbs
salt and pepper to taste
MSG to taste (optional)
40 won ton wrappers
1 egg white to glaze

1 “Campbell” canned concentrated tomato bisque soup
2 teaspoons butter
1 rounded teaspoon all-purpose flour
pepper to taste
finely chopped parsley to garnish

In a mixing bowl, mix the cream cheese and egg yolk well. Add the crab meat together with the reserved can juice, spring onion and cracker crumbs and mix well. Season with salt, pepper and MSG (if you are using). Chill the filling in a refrigerator for 30 minutes.

Lay the won ton wrapper on a work surface, spoon 1 round teaspoon of the filling to the centre of the wrapper. Fold the wrapper in half to form a triangle, brush the edges with a little amount of the egg white and press firmly to seal.

Take the corners of the triangle which are along the long side and fold them over each other. Brush again with a little amount of the egg white to help the corners stick together. Again chill the ravioli in the refrigerator for 30 minutes.

In the meantime, empty the canned soup in a microwavable dish and add 1 can of water. Cook in a full power microwave for 2 minutes.

Melt the butter in a small sauce pan at a low heat, add the flour and whisk constantly until flour melts.

Gradually add the thinned soup, whisking well after each addition. Bring to the boil and cook for a few more minutes until the sauce is thickened. Keep warm.

Bring a large saucepan of salted water to the boil. Cook batches of the ravioli for 2 to 3 minutes each. Drain well and divide among the plates. Top with the sauce and garnish with the parsley.

If you would like to read this recipe in Japanese, please click HERE.

Bon appetit!

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