Ravioli anzi Ravioloni Ripieni di Pesce fatti in Casa

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein alternative, while canned tuna is often less expensive.

crab meat

🥗Healthier: surimi

💰Cheaper: canned crab

Surimi is a lower-calorie alternative, while canned crab can be more affordable.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is a dairy-free option, while pecorino is often less expensive.

Cook pasta shells in boiling salted water until al dente, about 8-10 minutes.

Drain pasta and rinse with cold water to stop cooking; set aside.

In a skillet, heat olive oil over medium heat and sauté onion until translucent, about 3-4 minutes.

Add garlic and spinach; cook until spinach wilts, about 2 minutes.

In a bowl, combine shrimp, crab meat, ricotta cheese, mozzarella cheese, egg, lemon juice, and sautéed mixture; season with salt, pepper, and parsley.

Stuff each pasta shell with the seafood mixture, using a spoon or piping bag.

Preheat oven to 375°F (190°C).

Spread a layer of tomato sauce on the bottom of a baking dish.

Arrange stuffed shells in the baking dish and cover with remaining tomato sauce.

Sprinkle with parmesan cheese and basil.

Cover with foil and bake for 20 minutes.

Remove foil and bake for an additional 10 minutes until cheese is bubbly and golden.

Let cool for a few minutes before serving.

Cooking Techniques

Spice Level:

Allergens