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Forget rolling and assembling ravioli. This quick take tucks the filling into wonton wrappers for homemade stuffed-pasta vibes in less than 30 minutes. Pro tip: Keep your hands damp as you plate to prevent the cooked ravioli from sticking.

EatingWell Magazine, January/February 2022

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Credit: Greg DuPree

Recipe Summary

active:
25 mins
total:
25 mins
Servings:
2

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put a large saucepan of water on to boil.

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  • Whisk crème fraîche, tarragon, lemon juice and pepper in a small bowl. Set aside.

  • Melt butter in a medium saucepan over medium heat. Add shallot and cook until translucent, 3 to 6 minutes. Add crab, garlic and white wine and cook, stirring occasionally, until fragrant and the crab is warmed through, about 2 minutes. Remove from heat.

  • Cook wonton wrappers in the boiling water until they float to the top, about 2 minutes. Place 3 wrappers each in the bottom of 2 serving bowls. Spoon on some of the crab filling, then gently fold the wrappers over it. Spoon on the crème fraîche mixture and garnish with more tarragon and pepper, if desired.

Nutrition Facts

3 ravioli & 2 Tbsp. sauce
356 calories; protein 24g; carbohydrates 20g; dietary fiber 1g; sugars 3g; fat 18g; saturated fat 11g; cholesterol 132mg; sodium 481mg; potassium 119mg.
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