In a small bowl stir together crabmeat, cream cheese, chopped leek,and Worcestershire sauce.
For each ravioli, place a rounded tablespoon of crab filling in center of a potsticker or wonton wrapper. Brush edges with water and place a second wrapper over first, pressing to seal edges.Trim edges with fluted pastry wheel, if desired. Repeat with remaining wrappers and
In a 4-quart Dutch oven cook the ravioli, 6 at a time, in a large amount of gently boiling, lightly salted water 2 to 2-1/2 minutes or until just tender. (Don?t let water boil vigorously.)
Use a slotted spoon to remove ravioli. Drain and place in a single layer on lightly greased baking sheet. Cover loosely with foil. Keep warm in a 300 degree F oven up to 20 minutes. Makes 12 ravioli.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (113g)|
|Recipe Makes: 0 Servings|
|Calories from Fat: 0 (NaN%)|
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|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
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|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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