Crabmeat Ravioli with Clam Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 a day in advance; fill and cook the ravioli just before serving. For a lovely garnish, tuck a fresh oregano sprig into each serving. Ingredients:
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 |
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:
1. 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.
2. 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.
3. 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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