Recipe

Crabmeat Ravioli With Clam Sauce Recipe

Add Step-by-Step Photos	Hayleesgrandma / All my dishes 1 year, 8 months ago Cook the sauce up to two days ahead, and reheat gently over medium-low heat before serving. Prepare a double batch of the sauce while you're at it, and freeze half to toss with pasta for a quick dinner later. You can prepare the ravioli filling up to... More Prep:20m Cook:80m Servings:6	Hayleesgran
	ravioli seafood freezable

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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 (14.5-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

1/4 teaspoon black pepper

1 (10-ounce) can clams, drained

Ravioli:

1/2 pound lump crabmeat, drained and shell pieces removed

1/2 cup finely chopped red bell pepper

2 tablespoons panko (Japanese breadcrumbs)

1 tablespoon chopped fresh chives

1/8 teaspoon salt

1/2 cup part-skim ricotta

24 round wonton wrappers or gyoza skins

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. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon crab mixture into center of each 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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