Crabmeat Ravioli With Clam Sauce |
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Prep Time: 30 Minutes Cook Time: 55 Minutes |
Ready In: 85 Minutes Servings: 4 |
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From Cooking Light December 2006 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 |
Directions:
1. To prepare sauce, heat olive oil in a Dutch oven over medium-high heat.
2. Add onion, and sauté 3 minutes or until tender.
3. Add garlic, and sauté 1 minute.
4. Add crushed and diced tomatoes; bring to a boil.
5. Reduce heat, and simmer 30 minutes.
6. Add the parsley, oregano, 1/4 teaspoon salt, crushed red pepper, black pepper, and clams; simmer for 10 minutes.
7. Remove from heat, and set aside.
8. To prepare ravioli, combine crab, chopped red bell pepper, panko, chives, and 1/8 teaspoon salt in a medium bowl.
9. Add ricotta; stir gently to combine.
10. Spoon about 1 tablespoon crab mixture into center of each wonton wrapper.
11. Moisten edges of wrapper with water. Fold in half, pinching edges together to seal and create a half-moon shape.
12. Repeat procedure with remaining wonton wrappers and crab mixture.
13. Fill a large Dutch oven with water; bring water to a boil.
14. Add half of ravioli; cook 4 minutes or until done.
15. Remove ravioli from pan with a slotted spoon; keep warm.
16. Repeat procedure with remaining ravioli.
17. Serve ravioli immediately with sauce.
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