Crabmeat Ravioli With Clam Sauce
From Cooking Light December 2006
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INGREDIENTS
NutritionSauce
- 1tablespoon olive oil
- 1⁄3cup finely chopped onion
- 2
- 1
- 1(14 1/2 ounce) can no-salt-added diced tomatoes
- 2tablespoons chopped fresh flat-leaf parsley
- 1tablespoon chopped fresh oregano
- 1⁄4teaspoon salt
- 1⁄4teaspoon crushed red pepper flakes
- 1⁄4teaspoon black pepper
- 1
Ravioli
- 1⁄2
- 1⁄2cup finely chopped red bell pepper
- 2tablespoons panko breadcrumbs
- 1tablespoon chopped fresh chives
- 1⁄8teaspoon salt
- 1⁄2
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DIRECTIONS
- To prepare sauce, heat olive oil in a Dutch oven over medium-high heat.
- Add onion, and sauté 3 minutes or until tender.
- Add garlic, and sauté 1 minute.
- Add crushed and diced tomatoes; bring to a boil.
- Reduce heat, and simmer 30 minutes.
- Add the parsley, oregano, 1/4 teaspoon salt, crushed red pepper, black pepper, and clams; simmer for 10 minutes.
- Remove from heat, and set aside.
- To prepare ravioli, combine crab, chopped red bell pepper, panko, chives, and 1/8 teaspoon salt in a medium bowl.
- Add ricotta; stir gently to combine.
- Spoon about 1 tablespoon crab mixture into center of each wonton wrapper.
- Moisten edges of wrapper with water. Fold in half, pinching edges together to seal and create a half-moon shape.
- Repeat procedure with remaining wonton wrappers and crab mixture.
- Fill a large Dutch oven with water; bring water to a boil.
- Add half of ravioli; cook 4 minutes or until done.
- Remove ravioli from pan with a slotted spoon; keep warm.
- Repeat procedure with remaining ravioli.
- Serve ravioli immediately with sauce.
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