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Crabmeat Ravioli With Clam Sauce

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“From Cooking Light December 2006”
1hr 25mins

Ingredients Nutrition


  1. To prepare sauce, heat olive oil in a Dutch oven over medium-high heat.
  2. Add onion, and sauté 3 minutes or until tender.
  3. Add garlic, and sauté 1 minute.
  4. Add crushed and diced tomatoes; bring to a boil.
  5. Reduce heat, and simmer 30 minutes.
  6. Add the parsley, oregano, 1/4 teaspoon salt, crushed red pepper, black pepper, and clams; simmer for 10 minutes.
  7. Remove from heat, and set aside.
  8. To prepare ravioli, combine crab, chopped red bell pepper, panko, chives, and 1/8 teaspoon salt in a medium bowl.
  9. Add ricotta; stir gently to combine.
  10. Spoon about 1 tablespoon crab mixture into center of each wonton wrapper.
  11. Moisten edges of wrapper with water. Fold in half, pinching edges together to seal and create a half-moon shape.
  12. Repeat procedure with remaining wonton wrappers and crab mixture.
  13. Fill a large Dutch oven with water; bring water to a boil.
  14. Add half of ravioli; cook 4 minutes or until done.
  15. Remove ravioli from pan with a slotted spoon; keep warm.
  16. Repeat procedure with remaining ravioli.
  17. Serve ravioli immediately with sauce.

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