Scott's Various Sh*t

Crabmeat Ravioli With Clam Sauce

 

From:

Cooking Light
May 2000
 
serves 6 
 

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 (Scott says Optional)

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.

Notes

 These are great, but I would probably leave out the clams next time. They tend to overpower the delicate flavor of the crab. 

Nutritional Information

CALORIES 272 (18% from fat); FAT 5.3g (sat 1.4g,mono 2.2g,poly 0.6g); PROTEIN 22.7g; CHOLESTEROL 49mg; CALCIUM 171mg; SODIUM 706mg; FIBER 5.2g; IRON 10mg; CARBOHYDRATE 35.7g