Crabmeat Ravioli with Clam Sauce

Crabmeat Ravioli with Clam Sauce
Photo by Becky Luigart-Stayner

Ingredients

  • 1/8 teaspoon salt
  • 24 round wonton wrappers or gyoza skins
  • 1 (14.5-ounce) can no-salt-added diced tomatoes
  • 2 tablespoons chopped fresh flat-leaf parsley
  • ½ pound lump crabmeat, drained and shell pieces removed
  • ½ cup part-skim ricotta
  • ¼ teaspoon black pepper
  • + 16 more ingredients
    • 1 (28-ounce) can crushed tomatoes, undrained
    • ½ cup finely chopped red bell pepper
    • 1 (28-ounce) can crushed tomatoes, undrained
    • ¼ teaspoon salt
    • 1 tablespoon chopped fresh oregano
    • Ravioli:
    • ¼ teaspoon crushed red pepper
    • 1 (10-ounce) can clams, drained
    • 1 tablespoon olive oil
    • 1/3 cup finely chopped onion
    • 1 tablespoon chopped fresh chives
    • 2 tablespoons panko (Japanese breadcrumbs)
    • Sauce:
    • 2 garlic cloves, minced
    • ¼ teaspoon black pepper
    • ½ cup finely chopped red bell pepper

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 pep...

View full recipe at My Recipes

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