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Seafood ravioli stuffed with Cheddar

Seafood ravioli stuffed with Cheddar

½ cup (125 mL) each, finely chopped cooked shrimp and crab meat
¾ cup (175 mL) shredded Canadian old Cheddar cheese
24 wonton wrappers

Lemon Cream Sauce:
2 tbsp (30 mL) butter
1 cup (250 mL) finely chopped leeks, white and light green parts only
1 tbsp (15 mL) finely grated lemon zest
¾ cup (175 mL) 35% whipping cream
¼ cup (50 mL) reduced-sodium chicken stock
2 tbsp (30 mL) freshly squeezed lemon juice or Vermouth
Salt and freshly ground pepper
¼ cup (50 mL) shaved Canadian Parmesan cheese
¼ cup (50 mL) finely chopped fresh chives

In a bowl combine shrimp, crab and cheese. Place half the wonton wrappers on work surface; place 2 tbsp (30 mL) of seafood mixture in centre of each. Brush water around edges of wrapper; top with second wrapper. Press together; pressing out air and sealing edges. Place on parchment lined baking sheet.

Lemon Cream Sauce:
In medium skillet, melt butter over medium-high heat until browned and bubbly, but not burnt. Add leeks and lemon zest; sauté for about 3 min or until leeks start to soften. Add cream, stock and lemon juice; cook stirring occasionally for about 2 min or until sauce comes to boil. Remove from heat and season to taste with salt and pepper.
In large wide pot of boiling water, cook ravioli, for about 3 to 5 min or until tender. Remove with a slotted spoon; transfer to shallow bowls. Spoon lemon cream sauce over ravioli; sprinkle with Canadian Parmesan and chives.

Complementary Wines: Bordeaux, Garganega, Lugana

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