• 6servings
  • 272calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, B9, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1/3 cup finely chopped onion

  3. 2 garlic cloves, minced

  4. 1 (28-ounce) can crushed tomatoes, undrained

  5. 1 (14 1/2-ounce) can no-salt-added diced tomatoes

  6. 2 tablespoons chopped fresh flat-leaf parsley

  7. 1 tablespoon chopped fresh oregano

  8. 1/4 teaspoon salt

  9. 1/4 teaspoon crushed red pepper

  10. 1/4 teaspoon black pepper

  11. 1 (10-ounce) can clams, drained

  12. 1/2 pound lump crabmeat, drained and shell pieces removed

  13. 1/2 cup finely chopped red bell pepper

  14. 2 tablespoons panko (Japanese breadcrumbs)

  15. 1 tablespoon chopped fresh chives

  16. 1/8 teaspoon salt

  17. 1/2 cup part-skim ricotta

  18. 24 round wonton wrappers or gyoza skins

Instructions Jump to Ingredients ↑

  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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