Ravioli with Seafood and Lemon Cream Sauce (Nova Scotia)

Seafood Ravioli:
½ cup shrimp, cooked and finely chopped (125 mL)
½ cup crab meat, cooked and finely chopped (125 mL)
¾ cup Canadian old cheddar cheese, shredded (175 mL)
24 wonton wrappers

Lemon Cream Sauce:
2 Tbsp. butter (30 mL)
1 cup leeks, white and light green parts only, finely chopped (250 mL)
1 Tbsp. lemon zest, finely grated (15 mL)
¾ cup 35% whipping cream (175 mL)
¼ cup chicken broth (50 mL)
2 Tbsp. lemon juice, freshly squeezed or Vermouth (30 mL)
sea salt
pepper, freshly cracked
¼ cup Canadian Parmesan cheese, shaved (50 mL)
¼ cup fresh chives, finely chopped (50 mL)

Seafood Ravioli:  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, broth 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 3-5 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.

Cook's Note:  Wash and dry lemon, grate the rind with zester or remove the rind taking care to take only the yellow of the rind (the white tends to be bitter), chop superfine.

Make Ahead:  To make ahead, freeze ravioli in a single layer on parchment-lined baking sheet. When frozen transfer to re-sealable freezer bag or airtight container, freeze for up to 1 month. Cook from frozen, increasing cooking time.