Crabmeat Ravioli With Clam Sauce

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
• 1 tablespoon chopped fresh chives
• 1/8 teaspoon salt
• 1/2 cup part-skim ricotta cheese
• 24 wonton wrappers

Directions

1. 1

   To prepare sauce, heat olive oil in a Dutch oven over medium-high heat.

2. 2

   Add onion, and sauté 3 minutes or until tender.

3. 3

   Add garlic, and sauté 1 minute.

4. 4

   Add crushed and diced tomatoes; bring to a boil.

5. 5

   Reduce heat, and simmer 30 minutes.

6. 6

   Add the parsley, oregano, 1/4 teaspoon salt, crushed red pepper, black pepper, and clams; simmer for 10 minutes.

7. 7

   Remove from heat, and set aside.

8. 8

   To prepare ravioli, combine crab, chopped red bell pepper, panko, chives, and 1/8 teaspoon salt in a medium bowl.

9. 9

   Add ricotta; stir gently to combine.

10. 10

    Spoon about 1 tablespoon crab mixture into center of each wonton wrapper.

11. 11

    Moisten edges of wrapper with water. Fold in half, pinching edges together to seal and create a half-moon shape.

12. 12

    Repeat procedure with remaining wonton wrappers and crab mixture.

13. 13

    Fill a large Dutch oven with water; bring water to a boil.

14. 14

    Add half of ravioli; cook 4 minutes or until done.

15. 15

    Remove ravioli from pan with a slotted spoon; keep warm.

16. 16

    Repeat procedure with remaining ravioli.

17. 17

    Serve ravioli immediately with sauce.