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Time Is Family Time
Scented Crab Ravioli
Lynne Fredericks' Cooking Time is Family Time.
4 servings as a main course, 6 as a first course
The flavors in this filling are surprisingly delicate though subtly rich
due to the small quantity of butter. Child or adult, they are so delicious
no one has refused them after giving them a try! Be sure to purchase 'lump'
crabmeat and not back fin meat -- it is much more flavorful and has a nicer
texture. It is also more expensive but a half-pound goes a long way. Crabmeat
is a great source of Vitamin A, phosphorus, protein and calcium.
make the filling:
To fill the ravioli:
- 1 medium sized onion
- 2 Tablespoons butter, plus extra for serving
- 1/2 teaspoon fresh ground coriander, or to taste
- 1/2 pound fresh lump crabmeat
- Kosher salt and freshly ground black pepper
- 1 package wonton wrappers or pre-made ravioli dough
eggs, slightly beaten
- 1 package
wonton wrappers or recipe ravioli dough (page 000)
- 2 Tablespoons
blender, spice grinder, or mortar and pestle, pastry brush
1. Have older children help dice onion very finely. Transfer onions to a
small bowl and reserve
2. Let little ones measure 2 tablespoons from a stick of butter with a table
knife. Drop the butter into a small saucepan and place over medium heat.
When the butter is melted, reduce heat to low and add onions. Cook until
onions are clear, stirring occasionally, approximately 10 minutes.
3. While the onions are cooking, place the coriander seeds in a blender, or a
spice grinder. Let the kids push the button down and grind away! Or, use a
mortar and pestle and everyone can take turns.
4. When onions are cooked, remove the saucepan from the stove and put the
onions back into the small bowl. Let kids add the fresh crabmeat to the
onions and mix thoroughly with a spoon. Let them add the fresh ground
coriander and salt, a pinch at a time each. Have them taste each time until
desired flavor intensity is reached. Now you are ready to place the filling
in the wonton wrappers or ravioli dough.
To fill and cook the ravioli:
1. Unwrap the wonton wrappers and remove about eight sheets. Cover the
remaining squares with a cloth and reserve. Have your children select a
pastry cutter or cookie cutter about 3 - 4 inches in diameter. Cut out
the desired ravioli shapes. Place them on a cookie sheet in pairs, and cover
with a towel. The wonton skins are now ready to be filled.
2. Sprinkle a baking sheet with cornmeal or cornstarch and set aside. If you
are using the amaretti cookies, have children crush them by placing the
unwrapped cookies in a towel, covering them and crushing them with a rolling
pin. Now let the kids use a pastry brush and "paint" a line of beaten egg,
egg wash "glue," on the edges of the ravioli. Using a spoon place just enough
filling into the center of one piece of cut out dough, leaving a 1/2-inch
margin along the sides. Press an identically shaped ravioli over the one with
filling and egg wash.
3. Show the children how to carefully pinch the two pieces of dough together,
making sure the filling does not ooze out. A fork can also be used to crimp
the ends closed, this is easier for most small children. Place the finished
ravioli under a towel on the prepared baking sheet, keeping them separate so
they do not stick together.
4. Add the olive oil to a pot of boiling water and, using a slotted spoon,
carefully place the ravioli in the pot. After a few minutes, very carefully
remove one with a slotted spoon and test for doneness. They're done when the
pasta is still slightly chewy--don't cook too long or they will fall apart!
5. Melt a tablespoon or two of butter. Remove the cooked raviolis very
carefully with a slotted spoon and place on a serving dish, layering with a
bit of melted butter so they do not stick together. Season to taste with
salt and pepper and serve immediately.
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