Musings of a Museum Fanatic: Crab Ravioli in Creamy Tomato Sauce

6.10.2015

Crab Ravioli in Creamy Tomato Sauce


Crab Ravioli in Creamy Tomato Sauce

Ingredients 

1 (6 oz) can lump crabmeat
1/2 cup ricotta cheese
1 tsp. Italian seasoning
1 (12 oz) package wonton wrappers
1 egg, beaten (I totally forgot to save an egg this week so I ended up using water instead, worked just fine!)
1 cup milk
1 (1.3 oz) package creamy tomato sauce mix (recommended: Knorr)
2 tablespoons butter
Chopped parsley, for garnish

Directions

1. Drain crabmeat, reserving liquid.

2. In a small bowl, combine crabmeat, cheese, and Italian seasoning.

3. Brush a wonton wrapper with the beaten egg. Place about 1/2 teaspoon crab mixture in the center, and fold wrapper diagonally to create a triangle. Press edges to seal. Transfer to a flour-dusted baking sheet. Repeat until all of crab filling has been used.




4. Bring a large pot of salted water to boil.

5. Meanwhile, in a large saucepan, combine milk and reserved crab liquid over medium-high heat. Whisk in sauce, add butter, and bring to a boil. Reduce heat and simmer, stirring frequently, for 3 minutes. Keep sauce warm over low heat while you boil the ravioli.



6. In batches of 6 to 8, drop ravioli into boiling water.


7. Cook for about 2 minutes, or until ravioli rise to the surface. With a slotted spoon, carefully transfer ravioli to sauce. Repeat until all ravioli are cooked. Divide ravioli equally among 8 plates.

8. Sprinkle with parsley and serve.


This recipe was a big hit in our house plus it was simple to make on a weeknight with a fresh green salad. Next time we make this I would space the filling out a little more and actually add the cooked ravioli to the sauce like the original directions said! They got a little stuck together when we went back for seconds.

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