Tomato Cream Sauce:
2 tablespoons olive oil
1 small onion, chopped fine
1 clove of garlic, minced
1 – 14.5 ounce can Italian style stewed tomatoes
1/2 cup chicken broth
1 tablespoon tomato paste
3/4 cup heavy cream
2 tablespoons butter
ground pepper and cracked red pepper to taste
1 – 8 ounce can chunk crabmeat
1/2 cup ricotta cheese
2 tbsp minced fresh dill
1 tsp saltground pepper
1 12-ounce package wonton wrappers
For the sauce:
heat the olive oil in a medium sauce pan over medium-high heat. Add the onions and cook, stirring, until soft, about 3 minutes. Add the garlic and cook 30 seconds. Add the tomatoes and their juices. Cook for about 2 minutes, then add the broth and the tomato paste. Bring to a boil and cook until reduced by half, about 5 minutes. Add the cream and cook until reduced by half again, about 6 minutes.
Add the butter, and when melted, puree the sauce with an immersion blender. Add ground pepper and cracked red pepper to taste, and keep warm on low heat.
For the raviolis:
Drain the crabmeat and reserve the juice. Combine the crabmeat, ricotta, dill and salt and pepper. Place about a half teaspoon of crab mixture on each wonton wrapper. Wet the edges of the wrapper with water and fold over to seal.
Bring a large stock pot of water to a boil. Turn the heat down to a low boil and add the raviolis. Cook until soft, about 6 minutes. Combine with sauce, and top with parmesan cheese if desired