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Crab Ravioli with a Vodka Red Sauce
Yield: 6

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Rating: 3/4 (4 vote cast)

Crab Mixture:
1 lb. lump crab meat
1 medium roasted jalapeno pepper, seeded and minced
1/2 C. fat free or part-skim ricotta
2 Tbsp. red bell peppers, minced
1 Tbsp. chives, minced
1 Tbsp. parmesan cheese, grated
1/8 tsp. pepper
1/8 tsp. salt
30 square wonton wrappers

Sauce Ingredients:
1 Tbsp. olive oil
3/4 C. onion, finely chopped
3 cloves garlic, minced
1/4 C. vodka
1 28 oz. can crushed tomatoes
1 14.5 oz. can diced tomatoes
1/2 C. chicken stock
1/8 tsp. pepper
1/2 C. fat free half & half
pinch salt

Preparation Instructions

1. Combine all crab mixture ingredients, excluding wonton wrappers, in a large bowl. Fold ingredients together until completely mixed. Do not break up crab meat.
2. Fill large pot with water and bring to a simmer. Work with one wonton at a time.  Cover remaining wrappers with damp towel to keep them from drying out.
3. Spoon about 1 tablespoon of crab mixture into center of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching edges together to seal and create a triangle shape. Repeat procedure with remaining wonton wrappers and crab mixture.
4. Add half of ravioli to simmering water, cook 4 minutes or until done. Remove ravioli with a slotted spoon and keep warm. Toss with a bit of oil to prevent sticking. Repeat procedure with remaining ravioli.

1. Heat olive oil in a large non-stick skillet. Add onions and sauté for 3 minutes or until tender.  Add garlic and sauté 1 minute. Add crushed and diced tomatoes, bring to a boil.
2. Reduce heat.  Add vodka, chicken stock, salt, pepper, and simmer for 30 minutes.
3. Remove from heat and add half and half.  Stir.

To Serve:
Serve vodka sauce over crab ravioli.  Garnish with basil or chives and parmesan cheese (optional).

Recipe created by Pamela from Alexandria, VA for the 2010 Ultimate Crab Challenge Recipe Contest.

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