Crab and Cream Cheese Wonton Ravioli with Soy Butter Sauce

Homemade wonton wrappers filled with a creamy crab and cream cheese mixture, shaped into ravioli, and served with a rich and savory soy butter sauce.

Prep Time

30 minutes

Total Time

45 minutes

Calories

685 kcal

Difficulty

Medium

Equipment

5 items

Cost

£2.50/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

48countWonton Wrappers(Can be store-bought or homemade. If making homemade, adjust quantity as needed.)

£3.50

8ozImitation Crab Meat(Flaked)

£2.75

8ozCream Cheese(Softened)

£2.20

2tablespoonsGreen Onions(Finely chopped)

£0.50

0.5teaspoonGarlic Powder

£0.10

0.3teaspoonSalt(Or to taste)

£0.01

0.3teaspoonBlack Pepper(Or to taste)

£0.02

1largeEgg(Beaten, for egg wash)

£0.30

4tablespoonsButter(Unsalted)

£0.40

3tablespoonsSoy Sauce(Low Sodium)

£0.15

1teaspoonRice Vinegar

£0.05

0.5teaspoonSugar

£0.01

As neededWater(For sealing ravioli)

Total Cost

£9.99

£2.50 per serving

Instructions

1.
In a medium bowl, combine the flaked imitation crab meat, softened cream cheese, green onions, garlic powder, salt, and pepper. Mix until well combined.
2.
Lay out a wonton wrapper on a clean surface. Brush the edges with egg wash.
3.
Place a heaping teaspoon of the crab and cream cheese mixture in the center of the wonton wrapper.
4.
Top with another wonton wrapper. Gently press down around the filling to seal, making sure to remove any air pockets. Use a fork to crimp the edges for a more decorative and secure seal. Alternatively, use a ravioli stamp or cutter.
5.
Repeat steps 2-4 with the remaining wonton wrappers and filling.
6.
Bring a large pot of salted water to a boil.
7.
Gently drop the wonton ravioli into the boiling water in batches, being careful not to overcrowd the pot.
8.
Cook for 2-3 minutes, or until the ravioli float to the surface and are cooked through.
9.
Use a slotted spoon to carefully remove the ravioli from the pot and place them on a baking sheet to prevent sticking.
10.
While the ravioli are cooking, prepare the soy butter sauce. In a small saucepan over medium heat, melt the butter.
11.
Stir in the soy sauce, rice vinegar, and sugar. Whisk until well combined and the sugar is dissolved.
12.
Reduce heat to low and simmer for 1-2 minutes, or until the sauce has slightly thickened.
13.
To serve, arrange the cooked wonton ravioli on plates and drizzle generously with the soy butter sauce. Garnish with extra green onions, if desired.

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My Notes

Nutrition Information

Nutrition per serving (250g)

685 kcal / 2866 kJ

Carbs

50g

19% of RDA

Fat

42g

60% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

8 g

9% of RDA

Sodium

1350 mg

59% of RDA

Saturated Fat

25 g

125% of RDA

Chef's Tips

If using store-bought wonton wrappers, keep them covered with a damp cloth while working to prevent them from drying out.

Don't overfill the ravioli, or they may burst during cooking.

For a spicier flavor, add a pinch of red pepper flakes to the crab and cream cheese filling.

If you want to make these ahead of time, you can assemble the ravioli and freeze them. To cook from frozen, simply add a few minutes to the cooking time.

Garnish with toasted sesame seeds for added flavor and texture.

Cooking Equipment

Large pot

Slotted spoon

Small saucepan

Rolling pin or pasta machine

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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