Seafood Ravioli with Fresh Tomato Sauce

Fresh Tomato Sauce:
2 garlics, minced
2 tbsp. olive oil
6 plum tomatoes, diced
1 tbsp. red wine vinegar
1tbsp. chopped parsley

Seafood Ravioli:
1 8oz. pkg. Philadelphia Brand® Cream Cheese with Herb & Garlic
¾ cup chopped Louis Kemp® Crab Delights Chunks, rinsed
36 wonton wrappers
Cold water

To make Fresh Tomato Sauce: Cook and stir garlic in oil in medium saucepan
1 minute. Add remaining ingredients. Cook over low heat 2 to 3 minutes or
until thoroughly heated, stirring occasionally. Cool to room temperature.

Stir cream cheese and crab-flavored seafood in medium bowl until well blended.

For each ravioli, place 1 tablespoonful of cream cheese mixture on center of
one wonton wrapper. Brush edges with water. Place second wonton wrapper on
top. Press edge together to seal, taking care to press out air. Repeat
with remaining cream cheese mixture and wonton wrappers.

For square-shaped ravioli, cut edges of wonton wrapper with pastry trimmer to
form square.

For round-shaped ravioli, place 3” round biscuit cutter on ravioli, making sure
center of each cutter contains filling. Press down firmly cutting through
both wrappers, to trim edges. Repeat with remaining ravioli.

For triangle-shaped ravioli, place 2 teaspoonfuls cream cheese mixture in
center of each wonton wrapper; brush edges with water. Fold in half to form
triangle. Press edges together to seal, taking care to press out air.
Trim edges of wonton wrapper.

Bring 1½ quarts water to boil in large saucepan. Cook ravioli, a few at a time,
2 to 3 minutes or until they rise to surface. Remove with slotted spoon.

Serve hot with Fresh Tomato Sauce.

Makes 18 Raviolis (36 triangle-shaped Raviolis)