SEAFOOD RECIPE: Crab Tortellini

Filling: 8-oz crab meat 4-oz ricotta cheese 2-egg yolks 2-cloves garlic, minced 6-oz grated aged cheddar cheese 2-tsp chopped fresh parsley Salt & white pepper to taste Sauce: 1 1/2-cup evaporated milk 1/2-cup chicken stock 2-tbsp butter or margarine 1-clove garlic, minced 3/4-cup minced onion 2-tbsp flour 5-oz grated 4-year old white cheddar cheese 3-tbsp chopped fresh parsley Couple dashes of lemon juice Wonton wrappers cut into rounds or left square Filling: In a bowl, combine all filling ingredients, mixing well Cover with plastic wrap and refrigerate until needed Making the tortellini: Put a tsp of the filling in the centre of each wonton wrapper Brush the edges with cold water Fold the circle in half to enclose the filling Press the edges firmly to seal With the sealed edge out, place the folded circle over the index finger Bring the ends together toward each other under the finger, turning the sealed outer edge up to form a cuff Pinch the ends together firmly Let them dry for a few minutes on a floured surface before cooking Sauce: Melt butter in a large straight sided sauté pan Add garlic & onion, sauté 1-2 minutes until softened Sprinkle with flour and stir to incorporate Add evaporated milk and thin with chicken stock; as much as needed for your liking Remove from heat and add cheese, stirring to melt Season with salt & pepper, and a couple of dashes of lemon juice Boil the tortellini in water for 5 minutes, drain Place tortellini in a large saucepan Cover with sauce to coat; there may be leftover sauce, but goes well served over vegetables another day Serves 2-3.... best try!......