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Crabmeat Ravioli With Clam Sauce

From Cooking Light December 2006

Ready In:
1hr 25mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@Vino Girl
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@Vino Girl
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"From Cooking Light December 2006"
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  1. Vino Girl
    From Cooking Light December 2006
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