These crab ravioli are filled with a mixture of crab and scallop with a touch of ginger. The broth is light and flavorful. I have used wonton wrappers to make the recipe even easier, but if you have time fresh pasta would be great.
These ravioli can be made in advance and frozen in a single layer before being boiled and served in the broth.
- 4 ounce scallops, roughly chopped
- 1 teaspoon kosher salt
- 1 egg white
- 12 ounce lump crab meat
- 2 tablespoon green onion, minced
- 2 tablespoon cilantro leaves, minced
- 3 tablespoon fresh ginger, peeled and minced
- 1 egg
- 1 bunch water
- 48 3‑inch round wonton wrappers
- 5 cup vegetable broth
- 1 carrot, shaved into thin slices using a vegetable peeler
- 1 cup shelled, frozen edamame beans
- 2 tablespoon chives, chopped as garnish
In a food processor, puree the scallops, ¼ teaspoon salt and the egg white until a mousselike paste forms, about 1 minute. Refrigerate if not using immediately.
In a medium mixing bowl, place the crab, green onion, cilantro, and 1 tablespoon of the ginger. Gently fold in the scallop mixture. In a small bowl mix the whole egg with the water. Line a baking sheet with parchment. Open the wonton package and peel off 24 wrappers laying them out on the lined baking sheet in 6 rows of 4. Dollop about one rounded tablespoon of filling onto the center of each. Remove 24 more wontons from the package, and working quickly brush each on one side lightly with egg wash. Then lay the wonton, egg wash side down, ontop of one of the wrappers with filling. Line them up as well as you can, then close tightly, pressing along the edges to releases any trapped air. Continue with remaining wrappers to make 24 ravioli.
Pour the vegetable broth into a large saucepan. Add the remaining 2 tablespoons of ginger, bring to a simmer over medium heat. Simmer about 15 minutes. Strain the broth returning it to the clean saucepan and bring it back to a simmer.
Bring a large pot of water to a boil, add remaining salt. Add the carrots strips and blanch about 1 minute. Remove with a slotted spoon and divide them evenly between 8 serving bowls. Using the same pot of boiling water, add the ravioli and cook until translucent, about 3 minutes. Do not crowd them, work in batches if necessary. Use a slotted spoon to move them to the serving bowls (3 per person) as they finish cooking. Divide the edamame beans evenly between all the bowls, then ladle about ½ cup of the warm broth into each bowl. Garnish with chives and serve.