The ABC's of Cooking with Lynn Fredericks
author of Cooking Time Is Family Time

 F is for Fish
Coriander Scented Crab Ravioli

Adapted from Lynne Fredericks' Cooking Time is Family Time.

Yield: 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.

To make the filling:

  • 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
To fill the ravioli:
  • 1-2 eggs, slightly beaten
  • 1 package wonton wrappers or recipe ravioli dough (page 000)
  • cornmeal or cornstarch
  • 2 Tablespoons olive oil

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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