Dairy Farmers of Canada

Seafood Ravioli Stuffed with Cheddar

Straight from Newfoundland, this simple recipe will satisfy the shellfish lover and recruit a few more! Wonton wrappers are stuffed with Canadian old Cheddar, shrimp and crab. Of course, the pièce de résistance is the velvety sauce made with cream.

  • Prep: 30 min
  • Cooking: 15 min
Yields 4 servings
seafood ravioli stuffed with cheddar


  • 1/2 cup (125 mL) cooked shrimp finely chopped
  • 1/2 cup (125 mL) cooked crab meat finely chopped
  • 3/4 cup (180 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 (180 mL) 35 % cream
  • 1/4 cup (60 mL) reduced-sodium chicken stock
  • 2 tbsp (30 mL) freshly squeezed lemon juice or vermouth
  • A pinch of salt
  • Freshly ground pepper to taste
  • 1/4 cup (60 mL) shaved Canadian Parmesan cheese
  • 1/4 cup (60 mL) finely chopped fresh chives
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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 golden and bubbly. Add leeks and lemon zest; sauté for about 3 min or until leeks start to soften. Add cream, stock and lemon juice; cook stirring occasionally for about 2 min or until sauce comes to boil. Remove from heat and season to taste with salt and pepper.

In large wide pot of boiling salted water, cook ravioli, for about 3 to 5 min or until tender. Remove with a slotted spoon; transfer to shallow bowls. Spoon Lemon Cream Sauce over ravioli; sprinkle with Canadian Parmesan and chives.


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.

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.

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Nutritional information

Per serving
Energy: 490 Calories
Protein: 20 g
Carbohydrate: 33 g
Fat: 31 g
Fibre: 2.2 g
Sodium: 734 mg

Top 5 Nutrients

(% DV*)
Calcium: 27 % / 302 mg
Niacin: 30 %
Phosphorus: 25 %
Vitamin A: 33 %
Vitamin B12: 30 %