Seafood with Ravioli

Serves one or more

This seafood recipe is amazingly good and simple. 

Irene

Seafood with Ravioli

Ingredients

5 to 8 cheese ravioli per serving

1/4 lb fresh seafood, such as white fish and/or shrimp per serving

1 cup milk or more, depending on servings

Béchamel Sauce

2 tablespoons butter

2 tablespoons flour

1 cup milk from reserve seafood, or add fresh milk to make one cup

1/4 tsp salt     

1/8 tsp pepper, fresh ground

Nutmeg to sprinkle on dish before serving

Instructions

Follow ravioli package cooking instructions, cook and set aside. Frozen Ravioli usually cooks in 8-12 minutes.

In small saucepan add milk and stir in seafood. Heat on medium heat until hot, then reduce to low heat until seafood is cooked. Cooking time will vary, depending on fish. When cooked, shrimp will turn pink and fish will flake. Stir and check often.

Once seafood is cooked remove seafood from milk and use milk to make Béchamel sauce. 

To make sauce, melt butter in a clean small saucepan. Slowly stir in flour, cook and stir over medium heat, 3 minutes after the mixture bubbles. Gradually stir in milk. Add seasonings. Cook and stir constantly, until mixture is smooth and thick and comes to a boil.

Add cooked ravioli and seafood. When ravioli and seafood is heated through it is ready to serve. Sprinkle with nutmeg before serving.

Note: The Béchamel sauce is the same recipe as the White Sauce and is topped with Nutmeg.