Often sold premade, wonton wrappers are thin skinned and make a quick substitute for fresh ravioli pasta.
Servings: Serves 4 to 6
  • 3 pounds tomatoes (6 to 8 medium tomatoes)
  • 2 tablespoons olive oil
  • 1 large clove garlic , minced
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • Freshly ground black pepper
  • 3/4 pound crabmeat (special or claw)
  • 2 scallions , finely chopped
  • 1 small clove garlic , minced
  • 1 tablespoon chopped fresh marjoram or mint
  • 1 tablespoon chopped fresh basil
  • 1/2 cup (4 ounces) goat cheese
  • 1 teaspoon kosher salt
  • 1 package (about 72 individual) 3-inch square wonton wrappers
To make sauce: Bring a medium pot of water to a boil. Using a knife, slice a shallow X into the bottom of each tomato. Submerge tomatoes in water 2 at a time for 30 seconds each. With a slotted spoon, transfer to paper-towel-lined surface. When tomatoes are cool enough to handle, peel them. Cut in half and remove seeds. Cut into large chunks.

In a large skillet over medium heat, add tomatoes, olive oil, and garlic and cook until tomatoes begin to break down, about 10 minutes. Stir in salt; remove from heat.

To make ravioli: In a bowl, combine all ingredients except wonton wrappers; mix well. Place 2 wonton wrappers on a clean countertop. Place a rounded teaspoonful of the filling in the center of 1 of the wrappers. Using a pastry brush, coat the second wrapper lightly with water. Place wet side down on top of the wrapper with the filling, sealing the edges by pressing them gently with your fingers. Place on a paper-towel-lined surface and allow to dry about 15 minutes before boiling. Repeat with remaining wrappers.

In a large pot, bring 8 cups salted water to a boil. Add ravioli; boil 3 to 5 minutes, until dough is tender but not mushy. Using a large slotted spoon, transfer ravioli to skillet with the sauce. Add butter and toss until ravioli is well coated. Spoon into shallow serving bowls and sprinkle with pepper. Serve at once.


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