Ravioli With Red Clam Sauce Recipes

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CRABMEAT RAVIOLI WITH CLAM SAUCE

Make and share this Crabmeat Ravioli With Clam Sauce recipe from Food.com.

Provided by Vino Girl

Categories     One Dish Meal

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 18



Crabmeat Ravioli With Clam Sauce image

Steps:

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

Nutrition Facts : Calories 424.8, Fat 8.7, SaturatedFat 2.4, Cholesterol 80.7, Sodium 1246.9, Carbohydrate 54.4, Fiber 5.6, Sugar 12, Protein 33.3

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

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  • 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.
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