Crab and Mushroom Ravioli with Corn-Lemon Sauce

Asian-style crab and mushroom ravioli made with won ton skins and served with a corn and lemon sauce.

Recipe Ingredients:

Raviolis:
1 tablespoon butter
8 ounces shiitake or white mushrooms, coarsely chopped
1 garlic clove, finely minced
1/2 pound picked crab meat, coarsely chopped
1/2 cup frozen corn kernels, thawed
1/4 cup sour cream
2 tablespoons finely chopped green onions
Zest of 1 lemon
Salt and freshly ground white or black pepper to taste
1 package square won ton skins

Egg wash:
1 egg mixed with 3 tablespoons water

Corn-Lemon Sauce:
1 tablespoon vegetable oil
1 medium onion, coarsely chopped
1 1/2 teaspoons minced gingerroot
2 cups frozen corn kernels, thawed (or preferable use fresh)
2 cups chicken broth
2 tablespoons butter
Juice of 2 large lemons
Salt and freshly ground white or black pepper to taste

Chili Oil for garnish*
Green onions, sliced for garnish

Cooking Directions:

1. For Raviolis: Sauté mushrooms and garlic in butter over medium heat until mushrooms are tender, about 5 minutes. Remove from heat and allow mixture to cool.
2. In a bowl, combine the mushroom mixture with the crab, corn, sour cream, green onions and lemon zest. Season with salt and pepper.
3. Lay out 4 won ton skins at a time and place 1 tablespoon of mix in the center of each. Brush egg wash around the edges and place second won ton skin on top. Press down firmly to seal edges. Repeat with remaining ingredients.
4. Once raviolis are assembled, cook for 2 minutes in a large pot of boiling, salted water. Remove and drain raviolis well. Makes 12 or more raviolis.
5. To serve, ladle Corn-Lemon Sauce into individual shallow soup bowls, place raviolis on the sauce and garnish with a slight drizzle of Chili Oil and green onions.
6. For Corn-Lemon Sauce: In a saucepan heat oil over medium-high heat and sauté onions and ginger until onions have softened, about 4 minutes. Add the corn and cook, stirring frequently, for 2 minutes. Add the broth, bring to a simmer and cook, uncovered, for 15 minutes.
7. Purée the sauce using a blender (or hand blender) to make a smooth purée. (Caution! Hot liquids create steam which will blow the top off a blender container! Be sure to securely hold blender lid down!).
8. Return puréed sauce to pan and reheat just to a boil. Remove from heat and stir in the butter and lemon juice. Season to taste with salt and pepper.

Makes 6 to 8 servings.

*Available in Asian specialty stores and the Asian section of most supermarkets.