Crabmeat Ravioli With Clam Sauce

From Cooking Light December 2006

• Ready In: 1 hr 25 mins
• Serves: 4

Ingredients

• Sauce

• 1  tablespoon olive oil
• 1⁄3 cup  finely chopped onion
• 2  garlic cloves, minced
• 1 (28 ounce) can crushed tomatoes, undrained
• 1 (14 1/2ounce) can no-salt-added diced tomatoes
• 2  tablespoons  chopped fresh flat-leaf parsley
• 1  tablespoon  chopped fresh oregano
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon black pepper
• 1 (10 ounce) can clams, drained

• Ravioli

• 1⁄2 lb lump crabmeat, drained and shell pieces removed
• 1⁄2 cup  finely chopped red bell pepper
• 2  tablespoons panko breadcrumbs
• 1  tablespoon  chopped fresh chives
• 1⁄8 teaspoon salt
• 1⁄2 cup part-skim ricotta cheese
• 24  wonton wrappers

Directions

1. To prepare sauce, heat olive oil in a Dutch oven over medium-high heat.
2. Add onion, and sauté 3 minutes or until tender.
3. Add garlic, and sauté 1 minute.
4. Add crushed and diced tomatoes; bring to a boil.
5. Reduce heat, and simmer 30 minutes.
6. Add the parsley, oregano, 1/4 teaspoon salt, crushed red pepper, black pepper, and clams; simmer for 10 minutes.
7. Remove from heat, and set aside.
8. To prepare ravioli, combine crab, chopped red bell pepper, panko, chives, and 1/8 teaspoon salt in a medium bowl.
9. Add ricotta; stir gently to combine.
10. Spoon about 1 tablespoon crab mixture into center of each wonton wrapper.
11. Moisten edges of wrapper with water. Fold in half, pinching edges together to seal and create a half-moon shape.
12. Repeat procedure with remaining wonton wrappers and crab mixture.
13. Fill a large Dutch oven with water; bring water to a boil.
14. Add half of ravioli; cook 4 minutes or until done.
15. Remove ravioli from pan with a slotted spoon; keep warm.
16. Repeat procedure with remaining ravioli.
17. Serve ravioli immediately with sauce.