Ravioli With Red Clam Sauce Recipes

CRABMEAT RAVIOLI WITH CLAM SAUCE

Steps:

• 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.
• 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.

RAVIOLI WITH RED CLAM SAUCE

Steps:

• Prepare ravioli by following the package directions.
• Meanwhile, in a saucepan, combine the stewed tomatoes, undrained clams, zucchini, and Italian seasoning.
• Bring to a boil; lower heat and simmer, uncovered, for 1 minute.
• Stir together the tomato sauce and cornstarch until blended.
• Add to hot mixture; cook and stir overm medium heat until thickened and bubbly.
• Cook and stir for 2 more minutes; adjust seasoning to taste with salt/pepper, if needed.
• Serve clam sauce over hot cooked ravioli.
• Sprinkle with parmesan cheese.