Open ravioli with vegetables and seafood in a ricotta white wine recipe

Open Ravioli with Vegetables and Seafood in a Ricotta White Wine recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing a delightful culinary creation, the "Open ravioli with vegetables and seafood in a ricotta white wine recipe." This dish combines the freshness of vegetables, the richness of seafood, and the creaminess of ricotta cheese, all enhanced by the delicate flavors of white wine. The open ravioli concept allows for a beautiful presentation, showcasing the vibrant colors and textures of the ingredients. With every bite, you'll experience a harmonious blend of flavors and a delightful balance of tastes.

Keywords: open ravioli, vegetables, seafood, ricotta, white wine.

Open ravioli with vegetables and seafood in a ricotta white wine recipe details

Open ravioli with vegetables and seafood in a ricotta white wine recipe, recipe Rating: 4.9
Number of votes:150 

Ingredients

8 sheet(s)	lasagne
1	onion
2 clove(s)	garlic
1	courgette
1 handful	baby tomatoes
250 g	spinach, stems removed, washed
1 handful	mushrooms
1 packet(s)	mixed seafood of your choice
1	tub of ricotta cheese
1 scoop(s)	cream cheese (boursin or philadelphia)
1 dash(es)	white wine
1 handful	chopped parsley
1 handful	basil (save some leaves for presentation)
3 tbsp	olive oil
pinch(es)	salt and pepper
	dried Italian herbs
1 handful	freshly grated Parmesan cheese

Instructions

Boil water for lasagne sheets. In another saucepan pour a little oil and add the water to boil the lasagne sheets. Read packaging for time to soften, approximately 10 minutes.

Chop onion and garlic and fry over a medium heat in the olive oil. Chop courgettes in small cubes and once onions have softened add it in. Slice the mushrooms and add and fry stirring. Halve the cherry tomatoes and add, then add spinach a handful at a time and stir until it has shrunk. Pour in the wine, add the ricotta and cream cheese and stir, turn the heat to low and add the seafood. Season to taste with salt, pepper and herbs.

Let it simmer for a few minutes while you drain the the pasta. Drizzle olive oil on the pasta to stop it sticking to the plates.

Arrange two lasagne sheets on each plate and spoon the filling on one half of the sheets and fold over the other side so it is closed. Drizzle some of the sauce on top and garnish with Parmesan cheese and basil leaves. Serve with a side salad or garlic bread and enjoy!

Preparation time:
ca. 10 min
Cooking / Baking Time:
ca. 20 min
Grade of difficulty:
easy
Calories per portion:
n/a