Seafood Ravioli In Lemon Cream

RAVIOLI WITH LEMON CREAM SAUCE

Steps:

• Cook pasta in salted boiling water according to packet instructions. Drain, set aside and keep warm.
• To make sauce, melt butter in a skillet over low heat, add garlic and cook, stirring, for 1 minute. Stir in cream, lemon juice, Parmesan cheese, chives and lemon rind, bring to a simmer and cook for 2 minutes.
• Add parsley and black pepper to taste and cook for 1 minute longer. spoon sauce over pasta and toss to combine.
• Garnish with slivered, toasted almonds and serve.

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!

SEAFOOD RAVIOLI IN LEMON CREAM

Steps:

• In a bowl combine shrimp, crab and cheese. Place half the wonton wrappers on work surface; place 2 tbsp (30 mL) of seafood mixture in centre of each. Brush water around edges of wrapper; top with second wrapper. Press together; pressing out air and sealing edges. Place on parchment lined baking sheet. Lemon Cream Sauce In medium skillet, melt butter over medium-high heat until browned and bubbly, but not burnt. Add leeks and lemon zest; saut?or about 3 minutes or until leeks start to soften. Add cream, stock and lemon juice; cook stirring occasionally for about 2 minutes or until sauce comes to boil. Remove from heat and season to taste with salt and pepper. In large wide pot of boiling water, cook ravioli, for about 3 to 5 minutes or until tender. Remove with a slotted spoon; transfer to shallow bowls. Spoon lemon cream sauce over ravioli; sprinkle with Canadian Parmesan and chives. (Make Ahead: To make ahead, freeze ravioli in a single layer on parchment-lined baking sheet. When frozen transfer to re-sealable freezer bag or airtight container; freeze for up to 1 month. Cook from frozen, increasing cooking time.) Additional Information Tip: Wash and dry lemon; grate the rind with zester or remove the rind taking care to take only the yellow of the rind (the white tends to be bitter); chop superfine.