Shrimp, Lobster & Crab Ravioli with Gelzinis Sauce

Shrimp, Lobster & Crab Ravioli with Gelzinis Sauce

I have had friends who have had by-pass tell me they can’t eat pasta, so far, that has not been a problem for me.  Not sure if that’s a good or bad thing, lol.  I don’t eat it often, but I like it about once a month or so.  (For my by-pass people wondering I actually could not eat all of one serving.  5 pieces was a serving, I was able to get 3 1/2 pieces, the shrimp and about 1/3 of the salad in.  Always eat protein first, :D  I'll eat the other part when i get home from the gym, since i have to get the calories in.)

Today’s recipe is actually really easy.  Being a good cook doesn’t always mean you do everything from scratch, sometimes it’s more about finding easy/good solutions for what you’re wanting.  And today, that is what I have done.

I found Lobster & crab Raviioli at BJ’s (similar to a Sam’s Club) for a really good price.  (8.99 for 7 servings).  And I pared it with a mix of Trader Jo’s Roasted Garlic Marinara and Light Creamy Alfredo Sauce.  (I LOVE Alfredo sauce, but it is typically VERY high fat, I was excited to find Light Alfredo by Classico.  I can’t taste a difference, and I’m picky when it comes to light stuff)

Nutritional:

Calories: 340   Fat:  12.5    Sugars: 3    Protein: 23.25

To Make:

This was SUPER easy.  Prepare 1 serving of Ravioli as directed by package.   Top with ¼ c Gelzinis Sauce.  I sautéed and top with ½ a serving of shrimp, to add extra protein.  Serve with a side salad.  Really, it can’t get easier than that.

Directions for Gelzinis Sauce:

Gelzinis Sauce is named for 2 of my most favorite people, Jeff and Emily Gelzinis.  They came up with this ratio of sauces while visiting one of their favorite Italian restaurants.  It is a very simple ratio:

2/3 Alfredo Sauce

1/3 Marinara Sauce

I have a hard time using jars of sauce since they tend to spoil long before I get back around to eating them.  So here’s a helpful tip: ice trays.  I got 3 ice trays at Wallie world for 1.34.  Each little cube is about 1 Tablespoon.  So I pour the sauce in, and freeze it, then throw it in a freezer bag when frozen and just pull out the number of cubes I need.  (16 Tablespoons are in a cup)  So if I want ¼ a cup, I pull out 4 cubes. 

And that is it.  Good luck!