Crab Meat Ravioli with Smoked Salmon Cream  



All Purpose-Flour

Chopped Peeled Carrot – 1/3 cup

Finely Chopped Peeled Fresh Ginger – 1 ½ tsp

Smoked Salmon Fillet – 3 ounces

Chilled Whipping Cream – 3 tbsp

Egg White – 1 tbsp

Fresh Crabmeat – 4 ounces

Green Onion, Chopped – 1

Celery Stalk, Finely Diced – ½

Chopped Fresh Cilantro – 2 tsp

Fresh Lemon Juice – 1 ½ tsp

Salt – 1/8 tsp

Pepper – 1/8 tsp


Olive Oil – 1 cup

White Wine Vinegar – 1/4 cup

Fresh Lemon Juice – 1/4 cup

Tomatoes, Peeled, Seeded, Diced – 2

Snow Peas, Cut Into Strips – 3 ounces

Celery Stalk, Cut Into Strips – 1

Minced Fresh Chives – 3 tbsp


For Ravioli:

  1. Lightly sprinkle a large baking sheet with flour. Bring a medium saucepan of water to boil. Add carrot and ginger and blanch 1 minute. Drain and cool.
  2. Remove any skin from salmon. Chop salmon coarsely. Transfer to the processor. Add cream and egg white, puree. Transfer to a bowl. Mix in carrot, ginger, crab, onion, celery, cilantro, lemon juice, salt and pepper. Place 1 gyoza wrapper on work surface. Place 1 level of tablespoon filling in the center. Brush edges with water. Cover with another gyoza wrapper and press firmly around edges to seal. Transfer to prepared sheet. Repeat with remaining gyoza wrappers and filling. (Can be made 8 hours ahead. Cover with plastic and chill.)
  3. Bring a large saucepan of water to boil. Add gyoza in batches and cook until tender, about 3 minutes per batch. Using a slotted spoon, transfer gyoza to another baking sheet. Cover with foil.
  4. Meanwhile, Prepare Vinaigrette:
  5. 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. Place ravioli on top of vinaigrette.

Elena Walch Pinot Grigio –  Pinot Grigio is a bright and refreshing wine that has notes of apple, pear and citrus. This makes a tasty pairing for lobster ravioli that features other seafood in a cream or butter sauce. The crispness of the wine balances the sauce while the fruity aroma and finish complements the sweetness of the shellfish. Sauvignon blanc is another refreshing white that goes well with seafood. Its notes of apricot and melon with a citrus finish pair well with lemony sauces or a rich Alfredo. Sparkling wine or Champagne that is dry or semi-sweet creates another decadent pairing with lobster ravioli. This pairing works for either cream sauce or light tomato-based sauces.

Elena Walch Pinot Grigio