Good Noms celebrates Christmas... with crab ravioli

Since other blog members have brought up the idea of writing about Christmas traditions, Tu and I decided to spontaneously start some.
Crab Ravioli

• 1 packages wonton wrappers

Stuffing:

• 1/2 lb crab meat (finally acting like real Maryland-ers)
• 1 lb ricotta cheese
• 1 green onion, chopped
  
• 1/4 cup shredded mozzarella
• 1/4 large onion, chopped
  
• 1/8 tsp allspice
• 1 tsp garlic powder
  
• red pepper flakes
• salt and pepper

Sauce:

• 1 pint heavy cream or whipping cream
• 1/2 stick of butter
• 4 oz cheddar cheese
• 1/4 cup grated parmesan/romano cheese
• garlic powder
  

The party-crasher in this picture is the egg. We didn't end up using it for anything. In a large bowl, combine the ingredients for the stuffing. Mix.
One by one, stuff the stuffing into the wonton shells. Involve the whole family. Begin by using a teaspoon-sized dollop in the center of the rectangle. You can fold in half diagonally as pictured below, or in half to make another smaller rectangle (the half-circle looks fancier, but the rectangle is less labor intensive).

Dip your fingers in water to help seal the edges, press in with a fork. If you like, you may use your favorite dough recipe (we don't have one) and a ravioli press to speed up this process.

For sauce, put cream in a saucepan on medium heat, then melt butter into it. Throw in cheddar little at a time once the mixture begins to bubble. Once the cheese is dissolved, add the parmesan/romano, lastly followed by the spices. It's perfectly acceptable to have a bland filling, because the sauce will be salty because of the cheese.

Lightly pan fry the ravioli until the outside becomes crispy and golden brown. Top with the sauce. Share at your your own discretion.