Seafood Ravioli Stuffed with Cheddar

Name: Seafood Ravioli Stuffed with Cheddar
Yield: 4 servings
Ingredients: 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

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

Ingredients

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

READY FOR REWARDS?

Preparation

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.

Tips

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.