Name: Crabmeat Ravioli With Clam Sauce
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon olive oil; 1/3 cup finely chopped onion; 2 garlic cloves, minced; 1 (28 ounce) can crushed tomatoes, undrained; 1 (14 1/2 ounce) 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; 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

Recipe by Vino Girl

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From Cooking Light December 2006

Ready In:: 1hr 25mins
Serves:
Units:

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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 1/2 ounce) 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

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.