Crab and Mushroom Ravioli with Corn-Lemon Sauce

1 tablespoon butter

8 ounces shiitake or white mushrooms, coarsely chopped

1 garlic clove, finely minced
1/2 pound picked crab leg meat, coarsely chopped
1/2 cup frozen corn kernels, thawed (or preferably use fresh)
1/4 cup sour cream
2 tablespoons finely chopped green onions
Zest of 1 lemon
Salt and freshly ground white or black pepper to taste
1 package square wonton skins
Egg wash (1 egg mixed with 3 tablespoons water)

Lemon-Corn Sauce (Recipe follows)

Chili Oil for garnish*
Green onions, sliced for garnish

1. Saute mushrooms and garlic in butter over medium heat until mushrooms are tender, about 5 minutes. Remove from heat and allow mixture to cool.
2. In a bowl, combine the mushroom mixture with the crab, corn, sour cream, green onions and lemon zest. Season with salt and pepper.
3. Lay out 4 wonton skins at a time and place 1 tablespoon of mix in the center of each. Brush egg wash around the edges and place second wonton skin on top. Press down firmly to seal edges. Repeat with remaining ingredients.
4. Once raviolis are assembled, cook for 2 minutes in a large pot of boiling, salted water. Remove and drain raviolis well. Makes 12 or more raviolis.
5. To serve, ladle Corn-Lemon Sauce into individual shallow soup bowls, place raviolis on the sauce and garnish with a slight drizzle of Chili Oil and green onions.