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Crab and Mushroom Ravioli

Crab and Mushroom Ravioli

Ingredients

  • 2 tablespoons olive oil, divided
  • 1/2 pound (about 4 cups) brown, shiitake, or oyster mushrooms, stems discarded and caps finely chopped
  • 4 cloves garlic, finely minced
  • 4 cups chopped baby spinach
  • 1 1/2 teaspoons salt, divided
  • 3/4 cup part-skim ricotta cheese
  • 4 - 6 ounces fresh or canned crabmeat
  • 1/4 cup dry-packed sun-dried tomatoes, finely chopped
  • 1 12 ounce package circular wonton skins*
  • 2 cups prepared marinara sauce
  • 2 tablespoons grated Parmesan cheese
  • 1/4 cup thinly sliced basil leaves

Directions

  1. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, about 4 minutes until beginning to brown. Add garlic and stir about 1 minute until fragrant. Add spinach and 1/2 teaspoon salt and cook, stirring often, until wilted, about 1 minute. Turn off heat and let cool slightly. Stir in ricotta, crabmeat, and sun-dried tomatoes.
  2. Place a small bowl of water next to your work surface. Place all but 2 wonton wrappers on a plate and cover with a damp paper towel to keep them from drying out.
  3. Bring a large pot water to a boil and add 1 teaspoon salt. Add about half the raviolis, stir gently, and return to a gentle simmer. Once raviolis float to surface, cook an additional 3 to 4 minutes. Remove using a frying spider or slotted spoon, place on a plate, and set aside. Repeat with remaining raviolis. Serve topped with marinara sauce, Parmesan, and basil.
  4. Bring a large pot water to a boil and add 1 teaspoon salt. Add about half the raviolis, stir gently, and return to a gentle simmer. Once raviolis float to surface, cook an additional 3 to 4 minutes. Remove using a frying spider or slotted spoon, place on a plate, and set aside. Repeat with remaining raviolis. Serve topped with marinara sauce, Parmesan, and basil.

Tip

  • *If you can't find circle-shaped wonton wrappers, buy square ones and cut out circles using a 2 3/4-inch round cookie cutter.

Tip

  • Recipe adapted from Pretty Delicious by Candice Kumai, Rodale Books, 2011

Nutrition Information

Per serving: 323 kcal cal., 7 g fat (2 g sat. fat), 47 g carb., 5 g fiber, 4 g sugar, 17 g pro.. Percent Daily Values are based on a 2,000 calorie diet

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