Creamy Ravioli With Crab And Spinach Recipes

RAVIOLI WITH SEAFOOD, SPINACH & MUSHROOMS IN GARLIC CREAM SAUCE

Steps:

• Cook ravioli according to package instructions and set aside.
• In a large cooking pan, heat up oil and add chopped spinach and sliced mushrooms. Saute until spinach cooks down and add minced garlic, some salt and pepper. Saute until garlic is fragrant.
• Add broth, stir well.
• Add heavy cream, Worcestershire, pressed garlic, salt and pepper and stir well.
• Add shrimp and scallops. Cook until shrimp start to turn pink and flip shrimp and scallops.
• Add ravioli, carefully stir in and cook until shrimp is done.
• Stir in Parmigiano-Reggiano and cook for another minute.
• Serve right away.

LUMP CRABMEAT RAVIOLI WITH RED PEPPER CREAM SAUCE AND ASPARAGUS

Steps:

• Combine the shrimp, egg white, parsley, basil, lemon juice, garlic, salt, and white pepper in a food processor and pulse for 5 seconds. Scrape down the sides and pulse for 5 seconds. With the machine running, add the cream through the feed tube in a steady stream. Transfer to a bowl and fold in the crabmeat, cheese, and shallots.
• Place 1 pasta sheet on a work surface. Scoop heaping tablespoons of the crabmeat filling evenly down the sheet, about 4 inches apart in 2 rows of 4. Using a pastry brush, lightly coat the areas around the filling with egg wash. Place another pasta sheet on top and press down around each mound of filling to squeeze out the air pockets and seal. With a 4-inch round cutter, cut into individual ravioli.
• Bring a large pot of salted water to boil. Add the ravioli and cook until tender, 4 to 5 minutes. Remove with a slotted spoon and divide among 4 plates. Drizzle the sauce on top and arrange the asparagus on the side. Garnish each portion with the cheese and basil and serve immediately.
• Combine the bell peppers and cream in a medium heavy pot, and bring to a boil. Reduce the heat to medium-low and simmer until reduced by half, about 35 minutes, stirring occasionally. Remove from the heat.
• Add the paprika, lemon juice, salt, white pepper, and cayenne. With an immersion blender, or in batches in a food processor, puree the mixture until smooth. Serve hot.
• With a sharp knife, remove the tough woody ends from the asparagus. Lay the asparagus flat, align the tips, and trim the spears to the same length.
• Bring a large saucepan of salted water to a boil. Add the asparagus and cook until just tender, 1 to 2 minutes, depending upon their thickness. Drain and transfer to an ice bath to stop the cooking; drain and serve immediately.

CRAB RAVIOLI IN CREAMY TOMATO SAUCE

Steps:

• 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.

CRAB & SHRIMP RAVIOLI WITH SAFFRON CREAM SAUCE

Steps:

• 1. Prepare ricotta cheese. Refrigerate.
• 2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
• 3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
• 4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
• 5. Knead dough for 10 minutes until dough is smooth and elastic.
• 6. Wrap ball of dough in plastic. Rest 30 minute.
• 7. Prepare filling while dough rests.
• 8. Sautee shrimp with butter and garlic until cooked.
• 9. After shimp is cooked, remove shrimp,.
• 10. Mix cooked butter and garlic with ricotta.
• 11. Chop shrimp into 1/4" pieces & mix with ricotta.
• 12. Add all other filling ingredients and stir until mixed together.
• 13. Cut dough in half.
• 14. On floured surface, roll dough to make a thin sheet (about 1/16" thick).
• 15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
• 16. Brush the edge of each round with reserved egg white.
• 17. Fill each round with about 1 T heap of filling.
• 18. Fold over and pinch shut, making sure the pasta is completely sealed.
• 19. Bring 4 quarts of salted water to a boil.
• 20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
• 21. Dust in 1 1/2 T flour to create a "roux".
• 22. Add wine and reduce 2-3 minutes.
• 23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
• 24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
• 25. Lightly toss ravioli in sauce until coated.
• 26. Serve topped with fresh parmesan and parsley.

RAVIOLI IN CREAMY SPINACH SAUCE

Steps:

• Cook pasta as directed on package, omitting salt. Meanwhile, mix cream cheese spread, milk and Italian seasoning until blended.
• Heat oil in large nonstick skillet on medium-high heat. Add onions and garlic; cook and stir 3 to 5 min. or until crisp-tender.
• Drain pasta, reserving 1/3 cup cooking water; cover pasta to keep warm. Add reserved water and cream cheese mixture to skillet; cook and stir on medium heat 2 min. Add spinach; cook and stir 2 to 3 min. or just until spinach starts to wilt. Add pasta; stir to evenly coat. Sprinkle with Parmesan.

RAVIOLI WITH CREAMY SPINACH SAUCE

Steps:

• In large saucepan, cook ravioli according to package directions; drain and set aside.
• Cook spinach according to package directions; place in strainer. Press excess water from spinach with the back of a spoon.
• In same saucepan, place spinach, alfredo sauce and nutmeg; cook over medium heat until heated through.
• Add ravioli and tomato, toss together.