SEAFOOD RAVIOLI IN LEMON CREAM

SEAFOOD RAVIOLI IN LEMON CREAM image

Number Of Ingredients 13

1/2 cup (125 mL) each, finely chopped cooked shrimp and crab meat
1/2 cup (125 mL) shredded Canadian old cheddar cheese
24 wonton wrappers
Lemon cream Sauce
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
3/4 cup (175 mL) 35% whipping cream
1/4 cup (50 mL) reduced-sodium chicken stock
2 tbsp (30 mL) freshly squeezed lemon juice or vermouth
salt and freshly ground pepper
1/4 cup (50 mL) shaved Canadian Parmesan cheese
1/4 cup (50 mL) finely chopped fresh chives

Steps:

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. Lemon Cream Sauce In medium skillet, melt butter over medium-high heat until browned and bubbly, but not burnt. Add leeks and lemon zest; saut?or about 3 minutes or until leeks start to soften. Add cream, stock and lemon juice; cook stirring occasionally for about 2 minutes or until sauce comes to boil. Remove from heat and season to taste with salt and pepper. In large wide pot of boiling water, cook ravioli, for about 3 to 5 minutes or until tender. Remove with a slotted spoon; transfer to shallow bowls. Spoon lemon cream sauce over ravioli; sprinkle with Canadian Parmesan and chives. (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.) Additional Information Tip: 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.