Crab And Salmon Ravioli

  • Servings : 8



  • all-purpose flour
  • 1/3 cup chopped peeled carrot
  • 1 1/2 tsp fresh ginger, peeled and chopped
  • 3 oz skinless salmon fillet
  • 3 Tbs whipping cream, chilled
  • 1 Tbs egg white
  • 4 oz fresh crabmeat, picked clean
  • 1 green onion, chopped
  • 1/2 stalk celery, finely diced
  • 2 tsp chopped fresh cilantro
  • 1 1/2 tsp fresh lemon juice
  • 1/8 tsp salt
  • 1/8 tsp pepper
  • 32 gyoza (potsticker) wrappers
  • 1 cup olive oil
  • 1/4 cup white wine vinegar
  • 1/4 cup fresh lemon juice
  • 2 tomatoes, peeled, seeded, and diced
  • 3 oz snow pea pod, fresh, cut into strips
  • 3 Tbs minced fresh chives


Step 1

RAVIOLI:Lightly sprinkle large baking sheet with flour. Bring medium saucepan of water to boil. Add carrots and ginger and blanch 1 minute. Drain and cool.Remove any bones from salmon. Chop coarsely. Transfer to processor. Add cream and egg white; puree. Transfer to bowl. Mix in carrot, ginger, crab, onion, celery, cilantro, lemon juice, salt and pepper. Place 1 gyoza wrapper on work surface. Place 1 level tablespoon filling in center. Brush edges with water. Cover with another gyoza wrapper and press firmly around edges to seal. Repeat with remaining wrappers and filling. These can be made 8 hours ahead covered and chilled. Bring large saucepan of water to boil. Add gyoza wrappers filled in batches and cook until tender, about 3 minutes per batch. Using slotted spoon, transfer the ravioli to another baking sheet. Cover with foil.

Step 2

VINAIGRETTE:Combine oil, vinegar and lemon juice in a large skillet. Stir over medium heat until warm. Add tomatoes, snow peas and celery; stir just until heated through, 2 minutes. Add chives. Divide mixture among plates.

Step 3

Place ravioli on top of vinaigrette and serve.

Step 4

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