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1
Measure out 1/4 cup of the crabmeat; reserve remaining crabmeat for ravioli.
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2
To make sauce, heat medium skillet or saucepan over medium heat until hot.
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3
Add 1 tablespoon oil and garlic; cook 30 seconds or until fragrant.
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4
Add tomatoes and bell peppers; cook 2 minutes.
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5
Add 1/4 cup crabmeat, clam juice, 1/4 teaspoon pepper and 1/8 teaspon salt; simmer 1 to 2 minutes or until heated through.
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6
Combine reserved crab meat, ricotta cheese, italian seasoning, salt, pepper in a small bowl.
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7
Sprinkle rimmed baking sheet with layer of cornmeal.
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8
Brush both sides of 1 wonton wrapper with beaten egg.
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9
Place about 1 1/2 tespoons crabmeat mixture in center, fold diagonally to form triangle, pressing edges to seal.
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10
Place on baking sheet, turning to coat both sides with cornmeal.
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11
Repeat until all filling is used.
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12
Heat large nonstick skillet over medium-high heat until hot.
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13
Add 1/2 tsp of oil and 1/2 tsp of butter, heat until oil is hot and butter is melted.
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14
Carefully add ravioli in a single layer, fry 3-4 minutes or until golden brown, turning once.
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15
Drain on paper towels.
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16
Repeat with remaining ravioli, adding remaining 1/2 tsp oil and btter as needed.
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17
Serve topped with warm sauce and parsley.
