CRAB RAVIOLI WITH TOMATO AND RED PEPPER SAUCE

INGREDIENTS

• 1 tablespoon olive oil
•  6 green shallots, chopped
• 200g white fish fillets
• 170g can crab meat, drained, flaked
• 1 ½  tablespoons lemon juice
• 1 tablespoon chopped fresh oregano
• 1/4 cup packaged breadcrumbs
• 2 egg yolks
• 60 x 8cm wonton wrappers
• 1 egg, lightly beaten
• 1/2 cup grated fresh parmesan cheese

TOMATO AND RED PEPPER SAUCE

• 1 red pepper
• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 2 x 410g cans of tomatoes
• 1/4 teaspoon sugar
• 1/2 teaspoon grated orange rind

CRAB RAVIOLI WITH TOMATO AND RED PEPPER SAUCE METHOD:

Heat oil in a pan, adds shallots, and cook, stirring. until just soft. Add fish, cook, covered, turning once, until tender.

Mash fish in a bowl; cool. Add crab, juice, oregano, breadcrumbs, and egg yolks to fish, mix well; cover, and refrigerate for 1 hour. 

Top half the wonton wrappers with 2 level teaspoons of crab mixture, brush edges of wrappers with egg, top with remaining wrappers, and press edges together to seal.

Just before serving, Boil the pasta until just tender, uncovered, in a large pot of boiling water; drain. Serve ravioli with warm sauce, sprinkled with parmesan cheese.

Tomato and Red Pepper Sauce: Cut pepper into quarters, remove seeds and membrane. Grill pepper, skin side up, until skin blackens and blisters. Peel the skin, and chop the pepper.

Heat oil in a pan, add pepper and garlic, and cook, stirring, until pepper is soft. The crushed tomatoes and sugar should be stirred in, then brought to a boil, then simmer, covered, for about five minutes or until thickened. Blend or process mixture until smooth, stir in rind.

Serves 6.

Note: Ravioli and sauce can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Uncooked ravioli suitable.

Microwave: Not suitable.

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