Crab Ravioli in Creamy Tomato Sauce

Name: Crab Ravioli in Creamy Tomato Sauce
Prep time: 46 min
Cook time: 46 min
Total time: 46 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps butter; 1 egg, beaten; 1 teaspoon Italian seasoning; 170 grams lump crabmeat (recommended: Bumble Bee); 237 milliliters milk; 8 servings Chopped parsley, for garnish; 118 milliliters ricotta cheese; 37 grams package creamy tomato sauce mix (recommended: Knorr); 340 grams package wonton wrappers

You can never have too many side dish recipes, so give Crab Ravioli in Creamy Tomato Sauce a try. One serving contains 223 calories, 12g of protein, and 7g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a pescatarian diet. Head to the store and pick up creamy tomato sauce mix, milk, seasoning, and a few other things to make it today. From preparation to the plate, this recipe takes about 46 minutes.

Instructions

Watch how to make this recipe.

Drain crabmeat, reserving liquid. In a small bowl, combine crabmeat, cheese, and Italian seasoning.

Ingredients you will need

Italian Seasoning

Crabmeat

Cheese

Equipment you will use

Bowl

Brush a wonton wrapper with the beaten egg.

Ingredients you will need

Egg

Place about 1/2 teaspoon crab mixture in the center, and fold wrapper diagonally to create a triangle. Press edges to seal.

Ingredients you will need

Crab

Transfer to a flour-dusted baking sheet. Repeat until all of crab filling has been used; this should make about 32 ravioli.

Ingredients you will need

Ravioli

All Purpose Flour

Crab

Equipment you will use

Baking Sheet

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.

Ingredients you will need

Water

Crab

Milk

Equipment you will use

Sauce Pan

Pot

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.

Ingredients you will need

Ravioli

Butter

Sauce

Water

Equipment you will use

Slotted Spoon

Whisk

Sprinkle with parsley and serve.

Ingredients you will need

Parsley

Equipment

Ingredients

Servings:

2Tbsps

butter 1

egg, beaten 1teaspoon

Italian seasoning 170grams

lump crabmeat (recommended: Bumble Bee)237milliliters

milk 8servings

Chopped parsley, for garnish 118milliliters

ricotta cheese 37grams

package creamy tomato sauce mix (recommended: Knorr)340grams

package wonton wrappers

Recommended wine: Chardonnay, Muscadet, Riesling

Shellfish can be paired with Chardonnay, Muscadet, and Riesling. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Parducci Small Lot Chardonnay Wine New Label with a 4 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.

Parducci Small Lot Chardonnay Wine New Label

Honoring the rich heritage of the Chardonnay grape, we select individually-vinified small lots of premium varietal Chardonnay grapes to blend a wine of bold, lively character and balanced flavors of crisp apple, pear, and tropical fruits.