Becky Luigart-Stayner
6 servings (serving size: 4 ravioli and about 2/3 cup sauce)

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.

How to Make It

Step 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.

Step 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.

Step 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.

Ratings & Reviews

Kellielc7's Review

December 12, 2012
I hate to rate this so low but the "has potential" is why I gave it two stars. The sauce was great the crab filling in the ravioli was great too...I just thought that they weren't good together. The sauce overpowered the ravioli. I will probably make the sauce again and serve it with pasta. I will also make the ravioli again but serve it with a lighter sauce.

lbseps's Review

November 15, 2011

tara31's Review

November 05, 2011
I used imitation crabmeat to cut cost and baked the raviolis instead of boiling. The sauce was fantastic and a great complement!

ericmg26's Review

October 30, 2009
I made it and my whole family loved it. Sauce was the best part.