Best 5 Baked Mushroom Ravioli With Seafood Sauce Recipes

BAKED MUSHROOM RAVIOLI WITH SEAFOOD SAUCE

Steps:

• 1. fry bacon til extra crisp set aside mix four,garlic and onion powders,seasoned salt on lg floured surface make well in middle add both eggs and cooled bacon mix and stir well adding small amount of flour add water make into stiff dough let sit 20 minutes roll into rectangle bout 1/4 in thick use 2 in biscut cutter and cut raviolis out let sit 10 min now roll each ravioli thinner[but do not tear]
• 2. in same pan bacon was cooked add onion and mushrooms cook and stir til onion tender while veggies cook put both tubs cottage cheese in food processor and blend til very smooth divid this in 1/2 once veggies done cool enough to handle add onion and mushroom mixadd parslly mix well
• 3. fill ravioli take bout 1 tablespoon of filling put in center of ravioli fold in 1/2 crimp to close ravioli put on well greased baking sheet put in fridge for at least 2 hrs
• 4. while ravioli restin in fridge make sauce in med bowl add last of cottage cheese,onion powder,parsley,clam juice,lemon juice and zest mix well in same pan bacon and mushroons were cooked add shrimp and crabmeat heat and cook til shrimp turn pink add cottage cheese mix stir well heat on low but do not boil
• 5. once ravioli's have sat in fridge preheat oven to 350 bake for 9-11 minutes
• 6. to serve put 1-2 ravioli in bowl spoon sauce over top sprinkle chives on top and enjoy
• 7. i served this with my wilted leaf lettuce salad and sugar free choc pudding

SHRIMP RAVIOLI

Steps:

• For the pasta: Mound the flour on a work surface. Season with a pinch of salt. Make a deep well in the middle of the flour, about 6 inches in diameter. Combine the eggs, egg yolks, olive oil and a pinch of salt together in a mixing bowl and mix well. Slowly add the egg mixture to the well in the flour, using a fork to start grabbing bits of flour from the outside of the well to mix into the egg mixture in the middle. Keep incorporating the sides of the well into the center until a tacky dough ball is formed. Knead the dough ball by hand until all the flour has fully incorporated. Wrap the dough ball well and let rest in the refrigerator for about 1 hour.
• For the filling: Combine the shrimp, Calabrian chiles, bacon, lemon and pinch of salt in a food processor. Puree for 10 to 15 seconds, then scrape down the sides and add the basil. Puree briefly until combined.
• Using a pasta roller, roll out the dough into 2 sheets of pasta thin enough to where you can feel your fingers through them (usually a number 5 to 6 on the sheeter setting). Place one sheet of the pasta dough on a well-floured surface. If using a cutter to make ravioli shapes, gently mark on the pasta sheet to see where the filling should be piped. Brush the dough with water. Add dollops of filling spaced out evenly across the middle of the sheet, using the marks as a guide. Gently brush a little bit of water over the second sheet of pasta. Place the sheet, dampened-side down, over the one with the filling, gently lining up the edges. Using your fingers, press and seal around the filling, making the seal as airtight as possible. Use a ring cutter or knife to cut out ravioli. Use your fingers to gently seal the edges and remove any air pockets and transfer the ravioli to a baking sheet sprinkled with semolina.
• For the sauce: Put a bit of olive oil in a large saute pan over medium-high heat. Add the shallots, garlic and thyme leaves, then add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 7 to 10 minutes. Move the shallot mixture to one side of the pan, then remove the pan from the heat and deglaze with the vodka. Carefully ignite the vodka, slightly tipping the pan away from you. Once the flame subsides, return to the heat and cook at a simmer until the vodka has been reduced to 1 tablespoon, about 2 minutes. Add the cream, crushed Calabrian chiles, lemon juice and basil leaves and cook until the sauce is thickened and has reduced by about half, about 5 minutes.
• Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 1/2 minutes. Take the ravioli out of the pot with a skimmer or slotted spoon and place in the saute pan with a splash of pasta water. Toss the sauce and ravioli together over low heat.
• Using a large spoon, place the ravioli on plates and add more sauce over the top. Drizzle with olive oil and garnish with fresh basil leaves and grated Parmesan.

BAKED SEAFOOD RAVIOLI

Steps:

• Pre-heat oven to 350 degrees.
• Spray a 9x13 casserole dish with non-stick cooking spray.
• Cook Ravioli in salted boiling water as directed on bag. Drain well.
• Combine alfredo sauce, crab, shrimp, pepper, sherry (if using), Old Bay, salt/pepper and 1 cup of the cheese.
• Gently combine the cooked ravioli and the sauce mixture, trying to not break the ravioli. Carefully pour into the prepared casserole pan.
• Cover loosely with foil and bake for 30 minutes.
• Top with remaining cheese and bake uncovered for an additional 15 minutes or till the cheese is melted and the sauce is hot and bubbley.
• Prep time does not include boiling the ravioli. Hope you enjoy!

EASY RAVIOLI BAKE

Steps:

• Heat oven to 350°F. Spray bottom and sides of rectangular baking dish, 13x9x2-inches, with cooking spray.
• Spread 3/4 cup of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and 1 cup of the mozzarella cheese. Repeat layers once, starting with ravioli. Sprinkle with Parmesan cheese.
• Cover with foil; bake 40 minutes. Remove foil; bake 15 to 20 minutes or until bubbly and hot in center. Let stand 10 minutes before serving.

BAKED RAVIOLI IN ALFREDO SAUCE WITH MUSHROOMS

Steps:

• Preheat oven to 400.
• Grease a 9x13 casserole.
• Heat olive oil in a large skillet over medium heat.
• Saute onion and mushrooms until tender, seasoning to taste with salt and pepper.
• Add the alfredo sauce to the skillet, mixing well.
• Gently stir in cooked ravioli.
• Pour into the greased casserole.
• Mix the breadcrumbs and parmesan cheese in a small bowl; sprinkle mixture over the pasta.
• Cover and bake for 20 minutes.
• Uncover and bake for 5-8 minutes more until golden brown.
• Make a salad while it's baking and get the garlic bread going-- VOILA-- dinner in a flash!