Crabmeat Filling:
8 ounces of crabmeat (Dungeness or Maine)
2 ounces marscapone cheese
1 tablespoon Parmigiano
1 tablespoon chopped cives
1 pinch cracked black pepper
1 egg
wonton skins (1 pkg)

Crab Broth:
4 ounces crab or chicken broth
1 tablespoon small diced tomatoes (plum tomatoes)
1 tablespoon chopped chives
1 pinch thyme
1 tablespoon butter
salt and pepper to taste

Crabmeat Filling:
Carefully pick over the crab meat removing any bits of shell. Place crabmeat into small bowl and mix with mascarpone cheese, chives, Parmigiano cheese, egg and season with black pepper.

Crab Broth:
Open the package of wonton skins and have a wet cloth available. Remove four or five skins placing each on a dry surface. Place the wet cloth over the remaining skins to keep them from drying out.

Ravioli:
Fill each wonton in the middle with a small amount of the crab filling. Wet the edges of the skin and fold over sealing the edges. If you used square wonton skins, you may want to trim the excess dough. Be sure that the wonton is sealed before cooking. Place each wonton on a flowered tray. Cover with plastic wrap and put in a refrigerator until ready to cook.

Crab Broth:
In a small sauce pot bring broth to a boil. Add diced tomatoes, thyme and butter. As soon as butter dissolves, turn off sauce and serve.

In boiling water, cook the ravioli for about three minutes. Remove ravioli to a serving dish. Pour crab broth over and serve.

Wine Pairing:
2003 Trimbach "Reserve" Pino Gris (Alsace, France)

(http://www.mistralbistro.com/)
Taken from the March 17th issue of the Boston Courant.