Crabmeat Ravioli with Clam Sauce

Becky Luigart-Stayner

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.

Yield: 6 servings (serving size: 4 ravioli and about 2/3 cup sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 272
  • Calories from fat: 18%
  • Fat: 5.3g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 22.7g
  • Carbohydrate: 35.7g
  • Fiber: 5.2g
  • Cholesterol: 49mg
  • Iron: 10mg
  • Sodium: 706mg
  • Calcium: 171mg

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
  • 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

Preparation

  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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