Crabmeat Ravioli with Clam 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.

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

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

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.

Nutritional Information

Calories:

272 (18% from fat)

Fat:

5.3g (sat 1.4g,mono 2.2g,poly 0.6g)

Protein:

22.7g

Carbohydrate:

35.7g

Fiber:

5.2g

Cholesterol:

49mg

Iron:

10mg

Sodium:

706mg

Calcium:

171mg