1 tablespoon olive oil
2 garlic cloves, minced
1 (14.5-ounce) can crushed tomatoes, undrained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 (10-ounce) can clams, undrained
1/2 pound lump crabmeat, drained and shell pieces removed
1/2 cup finely chopped red bell pepper
2 tablespoons panko (Japanese breadcrumbs)
1 tablespoon chopped fresh chives
1/8 teaspoon salt
1/2 cup part-skim ricotta
24 round wonton wrappers or gyoza skins
To prepare sauce, heat olive oil in a Dutch oven over medium-high heat. Add garlic, and sauté 1 minute. Add crushed and diced tomatoes, as well a liquid from clams; bring to a boil. Reduce heat, and simmer 30 minutes. Add the parsley, oregano, 1/4 teaspoon salt, crushed red pepper, and black pepper; simmer for 10 minutes. Add clams. Remove from heat, and set aside.
To prepare ravioli, combine crab, chopped red bell pepper, panko, chives, and 1/8 teaspoon salt in a medium bowl. Add ricotta; stir gently to combine. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 tablespoon crab mixture into center of each wrapper. Moisten edges of wrapper with water. Fold in half, pinching edges together to seal and create a half-moon shape, making sure to press out any air pockets. Repeat procedure with remaining wonton wrappers and crab mixture.
Fill a large Dutch oven with water; bring water to a boil. Add half of ravioli; cook 4 minutes or until done. Remove ravioli from pan with a slotted spoon; keep warm. Repeat procedure with remaining ravioli. Serve ravioli immediately with sauce.
--Adapted from Cooking Light magazine