BAKED MUSHROOM RAVIOLI WITH SEAFOOD SAUCE
jap friend said when i make my seafood ravioli to let her know well today was the day but made several changes so gave it new name[cost to much to buy all the stuff for the seafood ravioli] wendy hope u like this
Provided by Diane Eldridge
Categories Pasta
Time 2h15m
Number Of Ingredients 22
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
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