CRAB RAVIOLI WITH TOMATO CREAM SAUCE

CRAB RAVIOLI WITH TOMATO CREAM SAUCE image

Yield 4

Number Of Ingredients 15

Tomato Cream Sauce:
2 tablespoons olive oil
1 small onion, chopped fine
1 clove of garlic, minced
1 - 14.5 ounce can Italian style stewed tomatoes
1/2 cup chicken broth
1 tablespoon tomato paste
3/4 cup heavy cream
2 tablespoons butter
ground pepper and cracked red pepper to taste
Ravioli:
1 - 6 ounce can pink crabmeat
1/2 cup ricotta cheese
dash each of ground pepper, oregano, basil, garlic powder and dry parsley
1 12-ounce package wonton wrappers

Steps:

For the sauce: heat the olive oil in a medium sauce pan over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook 30 seconds. Add the tomatoes and their juices. Cook for about 2 minutes, then add the broth and the tomato paste. Bring to a boil and cook until reduced by half, about 5 minutes. Add the cream and cook until reduced by half again, about 6 minutes. Add the butter, and when melted, puree the sauce with an immersion blender. Add ground pepper and cracked red pepper to taste, and keep warm on low heat. For the raviolis: Drain the crabmeat and reserve the juice. Combine the crabmeat, ricotta, and seasonings. Place about a half teaspoon of crab mixture on each wonton wrapper. Wet the edges of the wrapper with water and fold over to seal. Bring a large stock pot of water to a boil, adding reserved crab juice and any leftover chicken broth from the sauce. Turn the heat down to a low boil and add the raviolis. Cook until soft, about 6 minutes. Combine with sauce, and top with parmesan cheese if desired.