Paired with:
Little Beauty Black Edition Sauvignon Blanc
Ingredients
For the filling:
500g shredded cooked crabmeat
1 tbsp minced fresh ginger
2 shallots, finely chopped
3 tbsp mayonnaise
2 cloves garlic
minced juice of half lemon
For the ravioli:
1 packet of wonton wrappers
For the sauce:
125ml white wine vinegar
125ml white wine
2 shallots
finely diced juice of half lemon
200g butter
diced chives for garnish
Method
For the filling:
Lightly sauté shallots, garlic & ginger.
Add crab, stir till warmed through. Put aside to cool.
When cool, stir in mayonnaise & lemon.
For the ravioli:
Layout half the wonton wrappers on a board. Place a heaped teaspoon of crab mixture on the centre of each wrapper.
With a wet pastry brush, brush each corner, one wrapper at a time.
Place another wrapper on top and firmly press the edges together, being careful to expel all the air trapped inside.
Use a round cookie cutter that leaves about a 1cm border around the filling to cut into a neat circle.
Bring a large pot of water to the boil and batch cook the ravioli, lowering into the water and removing after 1 minute with a slotted spoon.
For the sauce:
Heat vinegar, wine, lemon & shallots in a small pan until liquid is reduced. Set aside.
Place a stainless steel bowl over a pot with simmering water.
Put in the reduced liquid, heating again until warm.
Add butter slowly, whisking until butter turns creamy.
Remove from heat but keep stirring (so it doesn’t split).
Heat ravioli in simmering water, drain, serve with the beurre blanc sauce drizzled over top, together with chopped chives.