Eating light is what summer is all about, and this Crab Ravioli in Ginger Broth seems indulgent without feeling heavy. That’s quite a juggling act between 2 seemingly different agendas.
It’s also easy to make. It’s summer and I don’t really want to hang out in the kitchen all day. I have new sandals to wear and they feel like getting outdoors. It’s what they were born to do. So to keep my sandals happy I try to spend as little time in the kitchen as possible. But you know me, sandals or no sandals, I need to satisfy my urge for delicious too. Another set of opposing circumstances. What will I do?
Well, to keep my toes in the sand and my head out of the oven I look for shortcuts There are quite a few shortcuts in this recipe. For starters, the vegetable broth comes straight from the can and gets flavored with fresh ginger. That’s it. It’s done.
Another big time saver comes in the fact that you can stuff these ravioli ahead of time and freeze them for later. I made mine before the sandals were out of the box and making their outdoor demands on my time. When it’s time to eat you simply boil water and simmer broth. You can do that in the time it takes to drip-dry from the pool.
I have also used frozen pre-shelled edamame. They don’t even take cooking. Thaw them out and then warm broth is all that’s needed to keep them delicious and bright green. Shaving the carrots into ribbons with a vegetable peeler is another time saver. You can blanch them in about a minute– in the very same pot of water you use to boil the ravioli.
But the biggest time-saving shortcut is the “pasta” itself. When you’re in a hurry to get back to that trashy summer novel you don’t really feel like rolling and cutting your own pasta. So wonton wrappers fill in and do the job nicely. I credit the trick to Martha Stewart because she first introduced me to the idea on her 1990s TV show. Back before the talk show format took over with celebrity guests, Oprah style tender moments, and free crap for the studio audience. You know when the show was good and she was my idol… but I digress.
Wonton wrappers really are a timesaver. But I have to be honest. They are a compromise. I like fresh egg pasta much better most of the time. But it’s summer. My sandals have places to go and people to see. Compromise just means both sides get a little less of what they really want. It helps things go more smoothly.
And this summer I think we could all use a little compromise! Maybe I should buy Speaker Boehner some new sandals. They can be awfully persuasive.
But my brother Grant didn’t compromise on the wine. No way. No how. He chose a Portuguese Herdade to do Esporão Alentejo Monte Velho Branco. But he is much more of an ideologue than I am.
Adapted from David Thater CIA Greystone
- 4 oz scallops, roughly chopped
- 1 t kosher salt
- 1 egg white
- 12 oz lump crab meat
- 2 T green onion, minced
- 2 T cilantro leaves, minced
- 3 T fresh ginger, peeled and minced
- 1 egg
- 1 bn water
- 48 3‑inch round wonton wrappers
- 5 c vegetable broth
- 1 carrot, shaved into thin slices using a vegetable peeler
- 1 c shelled, frozen edamame beans
- 2 T chives, chopped as garnish
In a food processor, puree the scallops, 1/4 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 1/2 cup of the warm broth into each bowl. Garnish with chives and serve.