Crab Ravioli With Scallops and Gremolata Recipe

Stir in the crab meat, 2 servings salt, 2 servings pepper, and 1 teaspoon red pepper flakes. Sauté for another 2-3 minutes, just until the crab is warmed through. Take the pan off the heat and let the mixture cool completely.

Once cooled, fold in the 4 tablespoons ricotta. Set aside the filling.

Lay out half of your 12 wonton wrappers. Place about 1 tablespoon of the cooled crab and ricotta filling onto the center of each wrapper, or arrange dollops about 2-3 inches apart if you're using larger sheets to make multiple ravioli. Make sure to leave a clear border around the filling for sealing.

Brush the 1 egg white around the edges of the filled wrappers. Carefully place the remaining wonton wrappers on top, aligning them with the bottom sheets and pressing gently around the filling to remove any air. Use a cookie cutter or a glass to cut out individual rounds around each dollop of filling. Then, use a fork to firmly press the edges of each ravioli together, creating a seal that will hold during cooking.

Carefully add the assembled ravioli to the boiling water. Cook for about 6 minutes, or until they float to the surface and the wrappers are tender. They'll look slightly translucent.

Once cooked, use a slotted spoon to transfer the ravioli to a paper towel-lined plate to absorb any excess water.