Crabmeat Ravioli with Clam Sauce

Ingredients

• 0.3 teaspoon pepper black
• 14.5 ounce canned tomatoes diced canned
• 28 ounce canned tomatoes crushed undrained canned
• 10 ounce clams drained canned
• 0.3 teaspoon pepper red crushed
• 1 tablespoon chives fresh chopped
• 2 tablespoons flat-leaf parsley fresh chopped
• 2  garlic cloves minced
• 0.5 pound lump crab meat drained
• 1 tablespoon olive oil 
• 0.3 cup onion finely chopped
• 1 tablespoon oregano fresh chopped
• 2 tablespoons panko bread crumbs (Japanese breadcrumbs)
• 0.5 cup part-skim ricotta 
• 24  gyoza skins 
• 0.5 cup bell pepper red finely chopped
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• slotted spoon
• dutch oven

Directions

1. To prepare sauce, heat olive oil in a Dutch oven over medium-high heat.
2. Add onion, and saut 3 minutes or until tender.
3. Add garlic, and saut 1 minute.
4. Add crushed and diced tomatoes; bring to a boil. Reduce heat, and simmer 30 minutes.
5. Add the parsley, oregano, 1/4 teaspoon salt, crushed red pepper, black pepper, and clams; simmer for 10 minutes.
6. Remove from heat, and set aside.
7. To prepare ravioli, combine crab, chopped red bell pepper, panko, chives, and 1/8 teaspoon salt in a medium bowl.
8. 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. Repeat procedure with remaining wonton wrappers and crab mixture.
9. Fill a large Dutch oven with water; bring water to a boil.
10. Add half of ravioli; cook 4 minutes or until done.
11. Remove ravioli from pan with a slotted spoon; keep warm. Repeat procedure with remaining ravioli.
12. Serve ravioli immediately with sauce.