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Nutrition Facts
Serving Size 1 (102g) Recipe makes 6 servings The following items or measurements are not included below: ravioli alfredo sauce 2 cups crabmeat 1 cup shrimp
Calories 147
Calories from Fat 83		(56%)
Amount Per Serving		%DV
	Total Fat 9.2g	14%
	Saturated Fat 5.8g	28%
	Monounsaturated Fat 2.7g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 24mg		8%
Sodium 638mg		26%
Potassium 174mg		4%
Total Carbohydrate 4.3g		1%
	Dietary Fiber 0.2g	0%
	Sugars 0.2g
Protein 7.5g		15%
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Baked Seafood Ravoli

Recipe #363160 | 55 min | 10 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: HSingARMYmom
Mar 27, 2009

My family loves pasta and we also love seafood so I came up with this for a meat-less dinner during Lent. It kind of tastes like a high end seafood lasagne, but is a whole lot easier (and cheaper!). We love it and hope that you do too. I use the imitation krab meat because that's what's available in my little tiny town but I would imagine that it would be even better with the real stuff!

SERVES 6 -8 , 1 casserole (change servings and units)

Ingredients

1 (24 ounce) bag ravioli, cheese filled (frozen)
2 cups alfredo sauce (I use Ragu)
2 tablespoons sherry wine (optional but makes it taste more like a newburg)
2 cups crabmeat, chopped
1 cup shrimp, chopped (I use 1 sm. bag of frozen salad shrimp)
1/4 cup roasted red pepper, chopped
1 teaspoon ground pepper
1/2 teaspoon salt (or to taste)
1 teaspoon Old Bay Seasoning
2 cups cheese, shredded (I use cheddar)

Directions

1
Pre-heat oven to 350 degrees.
2
Spray a 9x13 casserole dish with non-stick cooking spray.
3
Cook Ravioli in salted boiling water as directed on bag. Drain well.
4
Combine alfredo sauce, crab, shrimp, pepper, sherry (if using), Old Bay, salt/pepper and 1 cup of the cheese.
5
Gently combine the cooked ravioli and the sauce mixture, trying to not break the ravioli. Carefully pour into the prepared casserole pan.
6
Cover loosely with foil and bake for 30 minutes.
7
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.
8
Prep time does not include boiling the ravioli. Hope you enjoy!

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Featured Reviews for This Recipe

From: kolleen1021

On May 20, 2009

I'll be honest, I was a little bit worried about this recipe because it involves using bottled alfredo so I was concerned that I'd end up ruining perfectly good (and expensive) seafood. However, I made it using finely chopped green pepper instead of the roasted red pepper (personal preference) and didn't use the sherry. It was a hit! My boyfriend was thrilled with how tasty it turned out and I was VERY pleased with the results, even when using Ragu Light Alfredo. So good! We'll make this again and I'm excited to include the sherry since I know I would have appreciated the flavor it adds.

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