Prep time: 20 minutes
Cook time: 15 minutes
Yield: 4 servings
Elegant AND easy, this recipe is perfect for a Spring dinner party with friends or a girls’ Sunday brunch. Make your own pasta from scratch if you have time or use pre-made sheets or even wonton wrappers to speed up the prep time.
1 package pre-made pasta sheets
1 8-ounce container Big T Coastal Provisions Crab Dip
1 shallot, minced
1/2 cup dry white wine
4 tablespoons cold unsalted butter
Zest of 1 lemon
1 tablespoon lemon juice
2 tablespoons fresh chives, finely chopped
Parmesan cheese, for garnish
Lay one pasta sheet on a floured board. Keep other sheets covered while working.
Top the pasta with rounded teaspoons of Big T Crab Dip, spacing about 1 inch apart along the length of the sheet.
Brush a little water around each spoonful of filling and top with a second pasta sheet. Gently press around the filling to remove any air bubbles and to seal the sheets together. Cut pasta into square or round ravioli with a pastry wheel. Set ravioli aside on a floured sheet pan until ready to cook.Place 3 tablespoons of the collards in the center of the egg roll wrapper.
Place shallot and white wine in a large sauce pan. Bring to a simmer and cook until wine is almost evaporated, about 5 minutes.
Whisk in the butter, a little at a time, until melted and smooth.
Add the lemon zest, lemon juice, and chives, and stir to combine. Season with salt and pepper to taste and keep warm.
Bring a large pot of salted water to a simmer. When the water is barely at a simmer, add the ravioli in batches to the pot. Cook just until al dente, about 5 minutes. Using a skimmer, pull the ravioli out of the water and immediately add to the sauce.
Serve ravioli immediately, garnished with more chives and shaves of Parmesan cheese.