CRAB AND SALMON RAVIOLI

Crab and Salmon Ravioli image

Yield 8 First-course servings or 2 main-course servings

Number Of Ingredients 22

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All purpose-flour
1/3 cup chopped peeled carrot
1 1/2 teaspoons finely chopped peeled fresh ginger
3 ounces skinless salmon fillet
3 tablespoons chilled whipping cream
1 tablespoon egg white
4 ounces fresh crabmeat
1 green onion, chopped
1/2 celery stalk, finely diced
2 teaspoons chopped fresh cilantro
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon pepper
32 gyoza (potsticker) wrappers*
1 cup olive oil
1/4 cup white wine vinegar
1/4 cup fresh lemon juice
2 tomatoes, peeled, seeded, diced
3 ounces snow peas, cut into strips
1 celery stalk, cut into strips
3 tablespoons minced fresh chives
*Available at Asian markets and in the refrigerated section of many supermarkets.

Steps:

Lightly sprinkle large baking sheet with flour. Bring medium saucepan of water to boil. Add carrot and ginger and blanch 1 minute. Drain and cool.
Remove any bones from salmon. Chop salmon coarsely. Transfer to processor. Add cream and egg white; puree. Transfer to bowl. Mix in carrot, ginger, crab, onion, celery, cilantro, lemon juice, salt and pepper. Place 1 gyoza wrapper on work surface. Place 1 level tablespoon filling in center. Brush edges with water. Cover with another gyoza wrapper and press firmly around edges to seal. Transfer to prepared sheet. Repeat with remaining gyoza wrappers and filling. (Can be made 8 hours ahead. Cover with plastic and chill.)
Bring large saucepan of water to boil. Add gyoza in batches and cook until tender, about 3 minutes per batch. Using slotted spoon, transfer gyoza to another baking sheet. Cover with foil.
Combine oil, vinegar and lemon juice in large skillet. Stir over medium heat until warm. Add tomatoes, snow peas and celery; stir just until heated through, 2 minutes. Add chives. Divide mixture among plates. Place ravioli atop vinaigrette.