Monday, November 18, 2013

Some recipes are worth it!

Sometimes a recipe seems like a lot of work so I break it down into smaller segments throughout the day.  Good thing is, I have that luxury!  Although at first glance this recipe appeared to be one of those types of endeavors, it ended up being relatively simple to prepare and extremely quick to cook.

As I continue my challenge through "Cuisine At Home" magazine with yet another delightful and tasty meal, let me say that all of the pictures I post are mine.  I'm appalled by some blogs that steal photos, especially if they have to scan them from a magazine, and claim they created the dish on a whim with what they had in their pantry.  The pictures and recipes from "Cuisine At Home" are not available online so if I see one and the person doesn't give credit where credit is due I'm immediately turned off by ALL of their recipes!  Although the challenge recipes I'm posting come from the magazine (slight changes due to my pantry) I'm cooking them and taking my own pictures!

Thank you for listening!!  I'm all done ranting so on to the decadent recipe I cooked up last week!

Crab & Goat Cheese Ravioli with Spicy Snow Peas
(makes 4 servings)

8 oz goat cheese, softened
3 tbsp chopped fresh chives
1/2 tsp salt & pepper
2 cans (6.5 oz) lump crab meat
1 pkg Nasoya won ton wraps
4 tbsp olive oil
4 cloves garlic, minced
2 tbsp butter
1 1/2 cup heavy cream
4 tsp fresh lemon juice
Lemon zest
12 oz fresh snow peas, trimmed & string removed
1 tbsp olive oil
Pinch of red pepper flakes
1/4 cup water

~  Combine goat cheese, chives, salt and pepper in a bowl.  Stir in crabmeat with a fork, keeping lumps as large as possible.
~  If trimming or shaping won ton do so prior to filling to ensure sealing.  As shown in the picture, a round scalloped edged cookie cutter was used.
~  Lay out 16 won tons; scoop 2 tsp. crabmeat mixture into centers.  Brush top won ton with water and place wet side down over filling, pressing edges to seal.  Repeat with remaining won ton wrappers.
~  Heat a large skillet over medium heat.  Add oil and ravioli in small batches; cook until brown on one side, 2-3 minutes.  Flip ravioli and cook an additional 2 minutes; remove to paper-towel lined plate.  Continue until all ravioli have been cooked.
~  Return ravioli to skillet and add 4 tbsp water; cover and steam until soft, 1-2 minutes.
~  For the sauce, saute garlic in butter in a small skillet, 1 minute.  Stir in cream, increase heat to high and boil until cream is reduced to 1 cup, about 5 minutes.  Stir in lemon juice and season with salt and pepper.
~  Heat a skillet over medium high heat.  Add olive oil, snow peas and pepper flakes, cook 1-2 minutes.  Stir in water and cook until peas are tender and water evaporates, about 3 minutes more.  Season peas with salt.
~  Spoon 2 tbsp sauce onto plate; arrange 4 ravioli on sauce.  Layer several snow peas on ravioli; add 2-3 more ravioli, more peas and one more ravioli on top.  Spoon sauce lightly over all and serve.

This dish is very "gourmet" yet has such simple ingredients.  I questioned the preparation and presentation of the peas but wow, wow, wow!  They are a perfect pairing!  There's sweet crab meat, tart lemon sauce and a spicy crunch with the peas that will keep you taking bite after bite until you realize you have to get up and get more!


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