Crab Ravioli With Scallops And Gremolata

• 1 tablespoon olive oil
• 2 shallots
• 4 tablespoons ricotta
• salt
• pepper
• 1 red pepper flakes teas
• lasagna sheets Fresh, or wonton wrappers
• 1 egg white
• 1/2 pound scallops
• 1/2 cup parsley
• 1 garlic clove
• 2 tablespoons lemon zest and lime zest
• 3 tablespoons butter
• 1 tablespoon lemon juice
• 4 lemon slices

1. Heat oil in saute pan. Add chopped shallots. Saute until translucent. Add crab meat, salt, pepper and red pepper flakes. Saute until warmed through. Take off heat and cool.
2. Once filling is cooled add ricotta.
3. Separate out the lasagna sheets or wonton wrappers. Place about 1 tbls of filling on center of sheet (you don't want too much or filing will come out when cooking). Place dollops of filling about 2-3 inches apart. Brush egg white around the filling. Place another sheet on top of the sheet with filling. Cut out rounds with a cookie cutter (or a glass - whatever works).
4. With a fork, press the sides of rounds together to prevent them from separating during cooking.
5. Bring pot of water to a boil. Add finished ravioli to pot of boiling water. Cook about 6 minutes, or until done.
6. After they are done place on paper towel to absorb water.

olive oil, shallots, ricotta, salt, pepper, red pepper, lasagna sheets fresh, egg, scallops, parsley, garlic, lemon zest, butter, lemon juice, lemon slices

Taken from www.yummly.com/recipe/Crab-Ravioli-With-Scallops-and-Gremolata-1654556 (may not work)