Seachange Pate Ravioli with White Wine Sauce!

Seachange Pate Ravioli
Seachange Pate Ravioli

If you are a fan of easy ravioli, this is the recipe for you! Often times making pasta and the filling for ravioli can be quite the daunting task so I have a hack for you to make delicious and simple ravioli that will wow your next dinner party guests.

Using Seachange Seafood Pate

This recipe uses Seachange Seafood pates so you don’t have to make your own filling. This will save you a big chunk of time. Seachange Seafood Pate comes in smoked salmon, crab and lobster flavours and they are all mixed in with a little seasoning to give it the perfect consistency for a ravioli filling. You can buy Seachange seafood pate here on their website or on Gourmet Trading’s website. You can buy them in a single flavour or a bundle pack of all 3 flavours! All 3 flavours are amazing and you can even mix them up for your ravioli filling to make it a mixed filling!

Why I love using Seachange Pates?

There are so many reasons why I love Seachange pates. Firstly, they are all from Canada! We have amazing seafood from Canada so it is good to see that we are enjoying some local goods! I also love that the flavours are very fresh and seasoned perfectly. Sometimes, pates can be very salty but Seachange seasons is perfectly to give it just the right amount of flavour! If you leave it in the can, it can last up to 5 years! These pates are perfect to store in your pantry for when you need a quick seafood fix!

Making Pasta Dough

So I promised an easy pasta recipe, if you are not into making your own pasta dough, you can buy premade dough. But making your own dough is actually not that difficult. You only need oil, flour, eggs and a little salt! And fresh pasta is perfection! A little chewy and takes little to no time to cook! I guarantee you will love it if you give it a try!

Ways to Cook and Store Raviolis

You can simply boil it like regular pasta. If you are making your own ravioli, keep in mind that it will take only about 3 minutes to cook. You can also fry your ravioli or even bake it (with lots of cheese of course!) Once you have sealed your raviolis up, you can actually freeze them so you always have delicious fresh pasta to enjoy! You should freeze them on a sheet pan in a single layer first, once they are frozen, you can put them into a zip top bag or container. You can also portion them out into individual portion bags so you can just grab a bag when you need a quick delicious meal. When you reheat the frozen pasta, you will need to cook them a few more minutes in boiling water compared to cooking them fresh. It will take about 5 minutes to cook!

Tools I used for this Recipe

Seachange Pate Ravioli

Seachange Pate Ravioli

Prep Time 1 hour
Cook Time 15 minutes
Total Time 1 hour 16 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings

Ingredients
  

Pasta Dough

  • 4 large Eggs
  • 2 cups All Purpose Flour
  • 1 tsp salt
  • 2 tablespoon olive oil

Seachange Pate Ravioli

  • 3 100 gram containers Seachange Pate (Your choice of Smoked Salmon, Crab or Lobster) You can even do a combination of all three.
  • 1 cup unsalted butter melted
  • 2 cloves garlic finely chopped
  • 1/4 cup white wine (optional)
  • 1/2 cup Parmesan cheese
  • 1/2 cup 2% milk (you can use other types of milk if you like, but if your sauce is too thin, you can add some cornstarch to thicken it up)
  • pinch salt
  • pinch pepper
  • 1 tsp dried or fresh oregano

Instructions
 

Pasta Dough

  • Combine eggs, flour, salt and olive oil in a mixer. Using dough hook, mix until all ingredients are combined. Depending on how humid your kitchen is, you may need to adjust the amount of liquid to dry ingredients. Use your instinct, if the dough is too wet, add a little more flour. If you dough is too dry, add a little more oil or add an egg!

Ravioli

  • Using your pasta dough machine, set to 0 on the dial, cut a tennis ball size dough and flatter with your hands.
  • Roll the dough through the machine (from 0 to 5 on your pasta machine) or until the thickness is about 1 mm.
  • Your sheet of dough will be in a rectangular shape, place a little flour on your counter and place rolled out sheet of dough on flour
  • Leaving 1 inch of space on the end of the dough, add 1 tablespoon of filling on the bottom part of the dough (leave room so that you can fold the dough down length wise.
  • Leave about an inch of space between the filling so you have enough dough to seal the raviolis
  • Once the sheet of dough is filled with the pate filling, flip the top half of the dough lengthwise down and seal the edges of the pasta dough. Make sure you press down firmly to seal it up!
  • Remove extra dough and using a pizza cutter or knife, cut each ravioli piece out. You can crimp the edge with a fork for decoration if you like
  • Cook ravioli in boiling water for about 3 minutes and strain (keep some of the starchy pasta water)

Pasta Sauce

  • In a medium sauce pan on medium, add butter and melt. Saute garlic in the butter for a few minutes.
  • Add wine if you are using and let it cook for about 2 minutes
  • Add Parmesan cheese, milk, salt, pepper and oregano and whisk together to combine.
  • Pour sauce over raviolis and enjoy!!

Notes

If you have any leftover, which is very unlikely, you can store it in an airtight container and put the cooked ravioli inside the fridge for up to 2 days! 
Keyword ravioli
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