4 Serves
45 Mins
Heat the cooking oil in a frying pan over medium heat. Add the chopped shallots and sauté until they become translucent.
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ItalianVitamin E
1 mg / 15 mgVitamin K
2 µg / 120 µgVitamin B1
2 mg / 1.2 mgVitamin B2
3 mg / 1.3 mgVitamin B3
27 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
866 µg / 400 µgCalcium
1046 mg / 1,300 mgIron
28 mg / 18 mgMagnesium
809 mg / 420 mgPhosphorus
822 mg / 1,250 mgPotassium
3803 mg / 4,700 mgSodium
1200 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
134 µg / 55 µgFiber
5 g / 28 gSugar
2 g / 50 gSaturated Fat
5 g / 20 gCholesterol
127 mg / 300 mgCaffeine
0 mgNet Carbs
40 gAlcohol
0 g
Add the crab meat, salt, black pepper, and red pepper flakes to the pan. Sauté until the mixture is warmed through, then remove from heat and allow it to cool completely.
Once the crab mixture is cool, stir in the ricotta cheese to create the final filling.
Lay out the wonton wrappers. Place a tablespoon of filling in the center of half the wrappers, spacing them 2-3 inches apart. Brush the edges of the wrappers with egg whites.
Place a second wonton wrapper over each dollop of filling. Use a cookie cutter to cut out rounds, then press the edges firmly with a fork to seal them.
Bring a large pot of water to a boil. Carefully drop the ravioli into the boiling water and cook for approximately 6 minutes, or until they float and are tender.
Remove the ravioli with a slotted spoon and place them on paper towels to drain excess water before serving.
36
g145
g37
g
Italian
Italian