What You'll Need:
2 (6-ounce) cans lump crabmeat, drained
1 (8-ounce) package cream cheese, softened
1/2 cup ricotta cheese
2 tablespoons grated Parmesan cheese
1/2 cup chopped fresh parsley
2 scallions, finely chopped
1/2 teaspoon salt
1/2 teaspoon pepper
1 (12-ounce) package wonton skins (48 skins total)
What To Do:
1. In a medium bowl, combine all ingredients except the wonton skins.
2. Place a single wonton skin on a flat surface and spoon a teaspoon of the crabmeat mixture onto the center of the wonton skin. Using a pastry brush or your fingertip, moisten the edges of the wonton skin with water. Fold one corner of the wonton skin across to meet the opposite corner, forming a triangle. Using your fingers, carefully seal the ravioli, being careful to keep the filling inside. Place on a platter and repeat with the remaining ingredients.
3. Fill a soup pot three-quarters full with water and bring to a boil over high heat. Place 12 ravioli in the boiling water and cook 6 to 7 minutes, or until tender. Remove with a slotted spoon and place in a colander to drain completely. Continue with remaining ravioli.
Serve these topped with either warm marinara sauce or simply with grated Parmesan cheese.