Crab and Spinach Ravioli
New Mexico Chiles are the dried form of the Red Anaheim Pepper. This chile has a thin flesh with an earthy chile flavor and undertones of wild cherries. This chile ranges from 2 – 4 on a heat scale of 1 to 10. The New Mexico Chile may be referred to as the California Chile or Chile Colorado. New Mexico Chiles are commonly used in Red Mexican or Southwestern sauces and is grown in Mexico. This mildly hot chile. Scoville heat units 8,000 – 12,000.
Suggested Use:
New Mexico Chiles are mildly hot and very popular in Southwest cooking. Great in sauces, salsa, rice dishes, stews and soups. Add directly to the cooking liquid along with other spices. Use in stir fry, or add to chicken or fish marinades.
Ingredients:
30 Wonton Wrappers
4 ounces Fresh Crab Lump Meat
1 tablespoon butter
1 shallot, small diced
1 bunch fresh spinach
½ cup Ricotta
Kosher salt and freshly ground black pepper
3 Tablespooons olive oil
1 fresh lemon
2 dried chile’s or ¼ teaspoon crushed red pepper flakes
Instructions:
In a small pan, melt the butter and sauté the shallot for a few minutes until soft and tender.
Transfer the shallot to the bowl of a food processor. Add the fresh spinach too and blend until the spinach and shallot are very finely pulsed.
Transfer to a bowl, and fold in the ricotta until well combined. Then fold in the lump crab meat gently (you want the lumps of crab meat left whole). Season to taste with salt and pepper.
Place a heaping teaspoon of filling in the center of each wonton wrapper. Using a little egg wash, dampen the edges of the wonton wrapper and then fold them over and pinch the edges.
Bring a saucepan of salted water to a simmer (not a crazy rolling boil). Gently lower the ravioli into the water and simmer for about 1 ½ minutes.
Remove with a slotted spoon, taking care to try and let the extra water drain off of the ravioli. Transfer them to their serving dish.
While the ravioli is simmering, add the chili and oil to the same small pan and place over medium heat.
Squeeze the juice of one lemon into the pan and swirl to combine the lemon juice and oil. Cook until hot and simmering, a couple of minutes.
When the ravioli is on the plate, pour the hot oil over the ravioli, dispose of the dried chili and serve immediately with a wedge of fresh lemon.
From heatherchristo.com