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.
Agreed on the the wonton wrappers being slimy and gelatinous, and even though I had good quality crab, it just lacked any overriding flavor, even though I added some salt. The texture was off putting. Usually like "Deconstructed" recipes, but it doesn't work here.
This is the 5th recipe from this month’s issue that I have made. This was a fail for us. The wonton wrappers are slimy and gelatinous, the crabmeat was expensive and had more shell and other bits than meat ( not the fault of the recipe of course), making this a time consuming recipe. There was no creme fraiche at any nearby store so sour cream it was. We adventurously ate the finished meal but was underwhelmed.
