Crab and barramundi ravioli

I promised the follow-up crab and barramundi ravioli and here it is! It was a cheat's version as I used store-bought egg-based wonton wrappers. It worked a treat and is a great shortcut for those of us who are time-starved... And hungry.

The filling was one I used in my last recipe for stuffed zucchini blossoms. It's a winner. The kind of filling you just eat straight out of the mixing bowl with a big spoon.

This is going to be a short post. Thank you for all your messages, comments and emails. Up next, a strawberries and cream crepe cake.

Crab and barramundi ravioli
(Serves 4 as entree or 2 as main)

FILLING

150g steamed crab meat
150g steamed barramundi or white fish fillet
1/3 cup mascarpone cheese
2 Tbsp finely chopped chives
1/4 tsp sea salt

1 packet of square, egg-based wonton wrappers
4 handfuls of wild rocket (arugula) for garnish
Good quality extra virgin olive oil for drizzling

Method:

1. I used two blue swimmer crabs which I cut in half and steamed for 4-5 minutes.Transfer crabs to a plate to cool.
2. Steam the barramundi or white fish fillet for 7-9 minutes. Set aside to cool.
3. Next, extract crab meat using a small fork and place in a bowl. Use a fork to flake the fish, being careful to discard any bones. Add fish to the crab meat. Next, add the mascarpone cheese, chives and salt and mix well.
4. Cover mixture and refrigerate until needed.
5. Set up  ravioli-filling work station on a clear bench. Set out the square wonton wrappers on the surface and stuff with about 1 tsp of seafood filling. Be careful not to overfill the wrappers as they will burst when cooked.
6. Dampen the edges of the ravioli with a little water then seal the ravioli making sure you press down around the filling to get any air bubbles out.
7. Bring a large pot of salted (2 tsp) water to the boil. Gently add ravioli, about 3 at a time to the pot and cook for 1 minute or until they float to the top. Use a slotted spoon to transfer to a plate.
8. Once all ravioli have been cooked, arrange on serving plates, top with a handful of rocket and dress with a splash of extra virgin olive oil. Serve immediately.

Comments

[mycookinghut]

oh yum.. i love fish and crab... looks really delicate and delicious ;) Can't wait for more recipes... have been missing your beautiful photos and recipes :)

[Ben]

gorgeous. Love the plating.

[Cynthia]

Syrie, as always, you food is elegant, simple and outstanding.

[Tom@roadsidecottagerecipes]

Just stumbled across your site and I must say that not only are the pics fab but the recipes are just as fab. I've printed this recipe and will try it this weekend. Thankfully living in the far north of Scotland means I won't have to travel far to get fresh crab meat

[peabody]

Oh yum...crab and mascarpone cheese. Swoon.

[tasteofbeirut]

Beautiful raviolis, simple and so elegant! great combo of flavors between the crab and the barramundi.

[Rob Poulos]

I looooooove seafood! Those look delicious and nutritious! Thank you for sharing the recipe! =)