And while they may look complicated, they're actually very simple to make using square wonton wrappers, available in the refrigerated case in the supermarket (often in the produce section.) They cook quickly and have a pleasing texture that doesn't overshadow the filling.
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
- 5 Tbsp butter, divided
- 1/2 cup chopped onion
- 1/2 cup finely chopped mushrooms
- 1/2 cup of thin asparagus cuts (very thin asparagus, cut into 1/4 inch pieces)
- 1 Tbsp sweet white wine, such as Moscato (or 1 Tbsp white wine mixed with 1/2 tsp sugar)
- 1 cup backfin or special grade crabmeat
- 72 wonton wrappers
- 2 tsp fresh lemon juice
- 2 tsp finely chopped parsley
Stir in the wine and cook a couple of minutes more until absorbed.
Transfer the mixture to a bowl and allow to cool for 5-7 minutes before folding in the crabmeat.To form the ravioli, place a wonton wrapper on a flat surface. With a wet finger or pastry brush, dampen about 1/2 inch border all the way around the wrapper (this will 'glue' the top to the bottom.)
Place a teaspoon of the filling in the center of the wrapper. Place another wrapper on top and, starting from the edges of the filling and working outward, press out any air while sealing the edges.
Place the ravioli on a non-stick surface dusted with a little flour. Repeat with remaining wrappers. NOTE: While you're filling the ravioli, keep the wonton wrappers and the completed ravioli covered with plastic wrap to prevent drying.
Cook the ravioli in a shallow pot of simmering water or a light broth for 2-3 minutes. This is best done in batches to prevent sticking.
Heat the remaining 3 tablespoons of butter in a pan until barely melted, stir in the lemon juice and parsley, and pour over the cooked ravioli.
Makes 4-6 servings of Easy Gourmet Crab & Asparagus Ravioli.
(NOTE: For a clever way to make 'half-moon' shaped ravioli using the same wrappers, see this helpful Easy Ravioli With Wontons instructional video.)