Filling
1 tbsp olive oil
1 tbsp finely diced shallots
2 tbsp finely diced red pepper
1 tbsp dry vermouth
3 tbsp whipping cream
one 7 oz (200g) package frozen crab meat, thawed
1 tsp kosher salt
freshly ground pepper
6 large fresh mint leaves, finely shredded
one 1 lb (500g) pkg. wonton wrappers
Sauce
1/3 cup butter
zest of 1 lemon
1 tsp freshly-squeezed lemon juice
1/3 cup chopped chives
salt and freshly ground pepper
Heat the oil in a frying pan, add the shallots and the red pepper. Cook gently until soft. Add the vermouth and the cream. Remove from the heat and stir in the crab, season and add mint. Allow to cool.
Whisk the egg white with 1 tsp of water. Place 1 wonton wrapper on the counter and top with a heaped tablespoon of the crab mixture. Brush the edges with egg white, then top with a second wrapper. Press to seal well. If desired, cut with a 3-inch round cutter. Repeat with the the remaining wrappers and store refrigerated on a baking sheet, covered with plastic wrap.
Bring a large pot of salted water to a boil and drop in the ravioli. Cook until the ravioli float and become slightly transparent, about 3 minutes. Drain.
While the ravioli is cooking, melt the butter in a large frying pan. Add the zest, the lemon juice and the chives, then season. Add the drained ravioli to the sauce and coat to serve.