Recipe inspired by Sandra Lee
Prep Time: 30 min
Inactive Prep Time: hr min
Cook Time: 16 min
Difficulty Level: Easy
Serves: 8 servings

Ingredients
6 ounces Shanghai Harry Crab meat (or substitute Bumble Bee brand canned crabmeat)
1/2 cup ricotta cheese
1 teaspoon Italian seasoning
1 (12-ounce) package wonton wrappers
1 egg, beaten
1 cup milk
1 (1.3-ounce) package creamy tomato sauce mix (recommended: Knorr)
2 tablespoons butter
Chopped parsley, for garnish

Directions
Drain crabmeat, reserving liquid. In a small bowl, combine crabmeat, cheese, and Italian seasoning. Brush a wonton wrapper with the beaten egg. Place about 1/2 teaspoon crab mixture in the center, and fold wrapper diagonally to create a triangle. Press edges to seal. Transfer to a flour-dusted baking sheet. Repeat until all of crab filling has been used; this should make about 32 ravioli.

Bring a large pot of salted water to boil. Meanwhile, in a large saucepan, combine milk and reserved drained crab liquid over medium-high heat. Whisk in sauce, add butter, and bring to a boil. Reduce heat and simmer, stirring frequently, for 3 minutes. Keep sauce warm over low heat while you boil the ravioli. In batches of 8, drop ravioli into boiling water. Cook for 2 minutes, or until ravioli rise to the surface. With a slotted spoon, carefully transfer ravioli to sauce. Repeat until all ravioli are cooked. Divide ravioli equally among 8 plates. Sprinkle with parsley and serve.

A video showing you how to make this recipe can be seen at http://www.foodnetwork.com/videos/crab-raviolli/1327.html.