BAKED MUSHROOM RAVIOLI WITH SEAFOOD SAUCE

baked mushroom ravioli with seafood sauce image

Provided by Diane Eldridge

Categories Pasta

Time 2h15m

Number Of Ingredients 22

make ravioli
4 oz bacon,chopped into very small pieces
1 tsp garlic powder
1 tsp onion powder
1/8 tsp seasoned salt
1 c flour
2 large eggs
1-2 Tbsp cold water
make filling
1 small onion,chopped small
6 medium mushroomsbutton,chopped
16 oz tub 1% fat free cottage cheese
1 tsp dried parsley
make sauce
1 lb med shrimp,cleaned well
1 pkg [12 oz] imatation crab meat[or use fresh crab if ya have the money for it]
16 oz 1% fat free cottage cheese
1/2 tsp onion powder
1 bottle [6 oz] clam juice
1 Tbsp dried parsley
1 tsp dried lemon zest
1 Tbsp lemon juice

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