Ingredients:
~ For the Ravioli
4oz. goat cheese, softened
2 tbsp chopped fresh chives
1/4 tsp each of Sea Salt and Pepper
1 can lump crab meat...at least 6.5oz
1 package wontons
2+tbsp EVOO
~ For the sauce
2 cloves garlic, sliced
1 tbsp unsalted butter
3/4 cup heavy cream
1 tbsp lemon juice - fresh from one lemon
lemon zest (from same lemon)
In a medium size bowl, combine the cheese, chives, and S&P, and then stir in the crab meat. Scoop 1-2 tsp of the mixture onto wonton wrappers, until all is gone. With the remaining wontons, brush the edges with water and place the wet sides down over the filling, pressing the edges to seal...trim edges with a cutter if desired (we didn't do this!). Heat a large nonstick pan over medium, and add in some EVOO and some raviolis, enough to fill the pan; cook until brown on one side (about 2-3 minutes) and then flip over for an additional 2 minutes. Repeat with these steps until all raviolis are cooked.
In another small pan, sauté the garlic and butter for about 1-2 minutes. Stir in the cream, increase the heat to high, and boil until cream is reduced...about 5 minutes. Stir in the lemon juice and season with salt & pepper as desired Spread the sauce over your raviolis and garnish with lemon zest!