Crab Ravioli With Scallops and Gremolata

Photo: Active Foodie

Ingredients

Ravioli

1 tablespoon olive oil

2 shallots

I pckg crab meat

4 tablespoons ricotta

Salt

Pepper

1 teas red pepper flakes

Fresh lasagna sheets or wonton wrappers

1 egg white

1/2 pound scallops

Gremolata

1/2 cup parsley

1 garlic clove

2 tablespoons lemon zest (and lime zest)

Salt

Pepper

Red pepper flakes

Lemon Butter

3 tablespoons butter

1 tablespoon lemon juice

4 lemon slices

Preparation

Heat oil in sauté pan. Add chopped shallots. Sauté until translucent. Add crab meat, salt, pepper and red pepper flakes. Sauté until warmed through. Take off heat and cool.

Once filling is cooled add ricotta.

Separate out the lasagna sheets or wonton wrappers. Place about 1 tbls of filling on center of sheet (you don't want too much or filing will come out when cooking). Place dollops of filling about 2-3 inches apart. Brush egg white around the filling. Place another sheet on top of the sheet with filling. Cut out rounds with a cookie cutter (or a glass - whatever works).

With a fork, press the sides of rounds together to prevent them from separating during cooking.

Bring pot of water to a boil. Add finished ravioli to pot of boiling water. Cook about 6 minutes, or until done.

After they are done place on paper towel to absorb water.