HOW TO MAKE SEAFOOD PASTA

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Seafood Pasta Grande Ravioli Salmone e Vedure










Seafood Pasta Grande Ravioli Salmone e Vedure

Seafood Pasta Recipe Ingredients
For the Ravioli:
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 green onion, chopped
  • 1 eggplant, peeled and cubed
  • sea salt and pepper to taste
  • 1 1/4 cups sliced fresh mushrooms
  • 1 cup fresh spinach
  • 1 cup cooked salmon, flaked
  • 3 tablespoons ricotta cheese
  • 3 tablespoons cottage cheese
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons finely chopped fresh parsley
  • 1 1/2 teaspoons dried basil
  • 1 pound fresh pasta sheets
For the Roasted Vegetables:
  • 4 cups cauliflower florets
  • 1 tablespoon olive oil
  • 1/2 cup dry bread crumbs
  • 2 cloves garlic, minced
  • 1 tablespoon grated Parmesan cheese
  • sea salt and pepper to taste
  • olive oil cooking spray
  • 8 ounces cherry tomatoes, halved
  • 1 zucchini, grated
  • tablespoon butter
  • 1 tablespoon finely chopped fresh parsley
Instructions

First of all heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the minced garlic and the chopped green onion and cook for 2 minutes. Stir in the eggplant, salt, and pepper and cook until the eggplant begins to brown, about 7 minutes.
Mix in the mushrooms and cook until the mushrooms are soft and have given off all of their liquid. Reduce the heat to low and add the spinach. Cook until the spinach wilts, about 1 to 2 minutes. Remove the pan from the heat. Stir in the salmon, ricotta, cottage cheese, Parmesan cheese, chopped parsley, and the dried basil. Mix well and set aside.
On a lightly floured surface, roll out the pasta dough into a long thin rectangle; the dough should be about 1 millimeter thick. Slice the dough in half, width-wise, to make two rectangles. Spoon half the salmon mixture onto one side of each rectangle. Fold the other side of the rectangle over the filling and press to seal the dough around the filling. Trim the edges to make a nice shape and crimp edges to seal. Repeat with remaining raviolo. Refrigerate ravioli for 1 hour.
Coat the cauliflower with 1 tablespoon of olive oil. Mix together the minced garlic, Parmesan cheese, bread crumbs, and salt and pepper to taste. Pour the garlic-bread crumb mixture over the cauliflower and toss to combine.
Next is to preheat an oven to 400 degrees F (200 degrees C).
Spray a baking sheet with olive oil cooking spray. Place the ravioli in the center of the tray. Surround the ravioli with the seasoned cauliflower. Arrange the cherry tomatoes over the cauliflower and top with grated zucchini and sprinkle with salt and pepper to taste.
And then bake the ravioli and vegetables in the preheated oven until the cauliflower and zucchini begin to brown, about 20 minutes. Remove the baking sheet from the oven. Use a spatula to transfer each raviolo to the center of a dinner plate. Spoon cauliflower mixture around the ravioli. Spread 1/2 tablespoon butter on each raviolo, sprinkle with the remaining chopped parsley, and serve. enjoy this seafood pasta grande Ravioli. Excellent ! Bon appetit !


seafood salmon-macaroni-bake

Maine Lobster Lasagna


Maine Lobster Lasagna

SEAFOOD PASTA INGREDIENTS

* 1 (15 ounce) container ricotta cheese
* 2 eggs
* 2 cups shredded Cheddar cheese
* 1 cup shredded mozzarella cheese
* 1 cup grated Parmesan cheese
* 1 medium onion, minced
* 1 tablespoon minced garlic
* 2 tablespoons chopped fresh parsley
* 1 teaspoon freshly ground black pepper
* 2 (16 ounce) jars Alfredo pasta sauce
* 16 no-boil lasagna noodles
* 2 pounds cooked and cubed lobster meat
* 1 (10 ounce) package baby spinach leaves

SEAFOOD PASTA INSTRUCTIONS

1. First of all preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
2. And then in a large bowl, stir together the ricotta cheese, eggs, half of the Cheddar, half of the mozzarella cheese and half of the Parmesan cheese. Mix in the onion, garlic, parsley and pepper.
3. Next is to spread 1 1/2 cups of Alfredo sauce in the bottom of the prepared baking dish. Top with a layer of lasagna noodles. Arrange 1/3 of the lobster meat over the noodles, cover with 1/3 of the
ricotta cheese mixture, then 1/3 of the spinach and then another layer of Alfredo sauce. Repeat this process two more times ending with sauce on top. Sprinkle the remainder of the Cheddar,
mozzarella and Parmesan cheeses over the top. Give the whole pan a gentle shake to get everything settled in.
4. Bake, covered loosely with aluminum foil, for 45 minutes in the preheated oven. Remove the foil and continue baking for an additional 10 minutes or until the top is browned. Let stand for 10
minutes before serving....and the seafood pasta of lobster lasagna is at your service....amazing taste ! Enjoy it !

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