Crab Ravioli in Creamy Tomato Sauce

1. 1

   Drain crabmeat, reserving liquid.

2. 2

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

3. 3

   Brush a wonton wrapper with the beaten egg.

4. 4

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

5. 5

   Press edges to seal.

6. 6

   Transfer to a flour-dusted baking sheet.

7. 7

   Repeat until all of crab filling has been used; this should make about 32 ravioli.

8. 8

   Bring a large pot of salted water to boil.

9. 9

   Meanwhile, in a large saucepan, combine milk and reserved drained crab liquid over medium-high heat.

10. 10

    Whisk in sauce, add butter, and bring to a boil.

11. 11

    Reduce heat and simmer, stirring frequently, for 3 minutes.

12. 12

    Keep sauce warm over low heat while you boil the ravioli.

13. 13

    In batches of 8, drop ravioli into boiling water.

14. 14

    Cook for 2 minutes, or until ravioli rise to the surface.

15. 15

    With a slotted spoon, carefully transfer ravioli to sauce.

16. 16

    Repeat until all ravioli are cooked.

17. 17

    Divide ravioli equally among 8 plates.

18. 18

    Sprinkle with parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.