Open Faced Crab Ravioli with Diced Mango

Description:

Open Faced Crab Ravioli with Diced Mango

The creamy flavors of the crab, together with the sweetness of the orange and mango make this a perfect dish for a crisp dry white wine, like a Sauvignon Blanc.

Ingredients:

This is not ravioli as you know it. Actually, "ravioli" means "pillows of pasta stuffed with any filling" but this is no pillow. You'll be making a moist, lemon-tinged crab filling and spooning it atop a tender piece of pasta, then drizzling the whole concoction with a dreamy orange butter sauce and sprinking it with sweet mango. We don't think you'll miss the other piece of pasta, because who would want to cover this up?

Prepare:

For ravioli:

4 Asian potsticker wraps *or*
One sheet of fresh pasta, cut into four equal squares

For filling:

8 oz. fresh crab meat
Several small green scallions, finely chopped
Grated zest of one orange

For sauce:

2 tblsp. butter
Zest of one orange
2 tblsp. orange juice
1/4 c. heavy cream

1 ripe mango, peeled, seeded & finely chopped

How to Serve:

Fill a small saucepan with 1" of water, a splash of olive oil and a sprinkle of salt. Bring the mixture to a boil; add the potsticker wraps or pasta squares, one at a time, for 3-4 minutes until they're soft.

In another small saucepan over medium heat, melt butter, then stir in orange zest, orange juice and heavy cream, stirring until thick and bubbly. Remove from heat.

Assemble the filling by mixing together the crab meat, scallions and the orange zest, in a small saucepan; add half of the heated sauce.


Experiment:
Place two steamed potstickers or two pasta squares into the middle of a small serving plate. Spoon the crab mixture into the center (an ice cream scoop creates a nice rounded ball), then drizzle the creamy orange sauce over the top, zigzagging a little over the plate for visual interest. Sprinkle the diced mango over the top.

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