fresh crab ravioli

serves 4

I like to make a whole batch of these lighter-than-air ravioli, cook up a few for dinner and freeze the rest for a quick weeknight meal that's quite gourmet. Serve with modern cheese sauce or simple melted butter, pepper, and a sprinkling of parmesan.

1 package wonton wrappers (usually near tofu in the grocery store)
1 tub crab meat (Phillips is a common brand)
1 8 0z container low-fat ricotta cheese
salt and pepper to taste

Fill a small dish with water. Mix crab, ricotta, salt and pepper together in a bowl. Remove 2 wonton wrappers from package, keep open package covered with a damp paper towel while you work. Place 1 tsp crab mixture in middle of one wrapper. Dip finger in water and trace around edge of wrapper. Place second wrapper on top and press around edge to seal. Set aside on a baking sheet. Repeat until all crab mixture is used. Let ravioli dry for 20 minutes before cooking or freezing.

Bring 2 inches water to boil in a large saucepan. Turn heat down to barely a simmer (if water is boiling it will destroy wontons). Slip ravioli into water and cook for 4-5 minutes, then remove with a slotted spoon, top with sauce, and serve immediately.