Crabmeat Ravioli With Clam Sauce - cooking recipe

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 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
Ravioli
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

Preparation

To prepare sauce, heat olive oil in a Dutch oven over medium-high heat.
Add onion, and saute 3 minutes or until tender.
Add garlic, and saute 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.