I have a favorite ravioli recipe I haven't made in a while since I haven't had time to make fresh pasta. I do however have some stuffed shells, so I was thinking of making the ravioli filling and putting it in stuffed shells. My issue is with baking the shells in the sauce I typically use for the ravioli.
Here is the basics of the recipe...
Filling is crabmeat, ricotta, lemon spices etc. this should transfer well into shells.
The sauce calls for diced tomatoes with salt and pepper, cook for 5 min. Add a splash of white wine and boil. Add 1 tablespoon creme fraiche and lemon zest, cook for 1 minute. Then pour sauce on the raviolies.
So my questions are...
Can I use this sauce to bake the shells in and will creme fraiche stand up to that kind of heat?
If not what other sort of liquid would you suggest I bake the shells in without adding a lot of tomato sauce?
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