Seafood Ravioli with Red Pepper Cream Sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 23
Ingredients
4 oz Scallops, Rainbow (by JAMESROBERTS) 4 oz Crabmeat, Jack’s Catch Premium (by SOUTHERNBELLE14) 6 oz Contessa Large Frozen Shrimp - Cooked, Tails off (by VONNYGRRL) 6 tbsp chopped Shallots 3 gram(s) Garlic (1 Clove) (by MOMSORTS) 1 tbsp Parsley 46 wrapper, wonton (3-1/2" square Wonton wrappers (includes egg roll wrappers) 2 cup, chopped Peppers, sweet, red, fresh 1 cup Half and Half Cream 1 oz Romano Cheese .75 cup Ricotta cheese Breakstone’s (by LBUCKLEY64)
1. Saute garlic and shallots in a heavy bottomed pan over medium heat for 4 minutes, or until garlic begins to turn golden. Deglaze pan with white wine.
2. When about half of the wine has evaporated add shrimp, crab and bay scallops. Continue cooking over medium high heat until seafood is almost done.
3. Combine seafood mixture with ricotta cheese, fresh parsley, and fresh basil.
4. Scoop a teaspoon sized amount onto a wonton wrapper. Using moistened hands, cover with another wonton wrapper and seal well against all edges.
5. Bring a large pot of water to a slow boil and add ravioli in batches of 10. Cook for 4-5 minutes and drain.
For the sauce…
1. Saute red bell pepper (seeds removed) in 2 tablespoon olive oil. Cook for approximately 10 minutes over medium high heat.
2. In the last 2 minutes of cooking add the garlic and basil. Continue to saute.
3. Add the mixture to a blender and puree until smooth.
4. Return sauce to pan and bring to a light boil. Stir in half and half and romano cheese. Simmer lightly until sauce reaches desired thickness.
5. Serve sauce over 4-5 ravioli per plate.
Serving Size: Makes 24 Ravioli
Number of Servings: 23
Recipe submitted by SparkPeople user PRED1128.
2. When about half of the wine has evaporated add shrimp, crab and bay scallops. Continue cooking over medium high heat until seafood is almost done.
3. Combine seafood mixture with ricotta cheese, fresh parsley, and fresh basil.
4. Scoop a teaspoon sized amount onto a wonton wrapper. Using moistened hands, cover with another wonton wrapper and seal well against all edges.
5. Bring a large pot of water to a slow boil and add ravioli in batches of 10. Cook for 4-5 minutes and drain.
For the sauce…
1. Saute red bell pepper (seeds removed) in 2 tablespoon olive oil. Cook for approximately 10 minutes over medium high heat.
2. In the last 2 minutes of cooking add the garlic and basil. Continue to saute.
3. Add the mixture to a blender and puree until smooth.
4. Return sauce to pan and bring to a light boil. Stir in half and half and romano cheese. Simmer lightly until sauce reaches desired thickness.
5. Serve sauce over 4-5 ravioli per plate.
Serving Size: Makes 24 Ravioli
Number of Servings: 23
Recipe submitted by SparkPeople user PRED1128.
Nutritional Info Amount Per Serving
- Calories: 98.1
- Total Fat: 2.9 g
- Cholesterol: 22.6 mg
- Sodium: 156.2 mg
- Total Carbs: 11.4 g
- Dietary Fiber: 0.6 g
- Protein: 6.1 g
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