Name: Crab Ravioli in Creamy Tomato Sauce
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H16M0.000S
Total time: P0Y0M0DT0H46M0.000S
Yield: 8 servings
Cuisine: italian
Ingredients: 1 (6-ounce) can lump crabmeat (recommended: Bumble Bee); 1/2 cup ricotta cheese; 1 teaspoon Italian seasoning; 1 (12-ounce) package wonton wrappers; 1 egg, beaten; 1 cup milk; 1 (1.3-ounce) package creamy tomato sauce mix (recommended: Knorr); 2 tablespoons butter; Chopped parsley, for garnish

Directions

Watch how to make this recipe.

Drain crabmeat, reserving liquid. In a small bowl, combine crabmeat, cheese, and Italian seasoning. 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; this should make about 32 ravioli.
Bring a large pot of salted water to boil. Meanwhile, in a large saucepan, combine milk and reserved drained 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. In batches of 8, drop ravioli into boiling water. Cook for 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. Sprinkle with parsley and serve.

Crab Ravioli in Creamy Tomato Sauce

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