POP Nutrition: Heavenly-Creamy Seafood Medley with Jasmine Brown Rice Flour Ravioli

Hi guys, For New Year’s my boyfriend bought me a flour mill. I know, most woman want perfume and diamonds, well I want that too but I also love bagels and ravioli and good luck finding Ezekiel bagels or ravioli. If you know a place please that makes them please let me know. But for now, I choose a flour mill over diamonds and gold 🙂

I will be posting Ezekiel bagels and pita recipes soon but this weekend we are doing Creamy Seafood Medley Jasmine Rice Flour Ravioli from scratch. And, yes I really mean form scratch.  I am always salivating for the lobster creamy ravioli that my boyfriend makes but I wanted to cut the fat and make it whole grain or rice flour to give it a little more nutritional value.

You will need the following ingredients (or yes I always cook for a party so cut down on the ingredients if you cooking for just yourself ):

  • 1.5 lb Jasmine Brown Rice (I love Trader Joe’s brand)
  • 3 whole eggs and 3 egg yolk Eggs
  • 7 oz Light Coconut Mil
  • 14 oz Cans Unsalted Plus Tomatoes (whole & peeled)
  • 16oz Bag Large Wild Shrimp
  • 8 oz Shredded Cheese (Parmesan, Asiago, Fontina, & Mild Provolone)
  • 8 oz Bag Seafood Medley
  • 8 oz Bag Langostino Tails
  • 8oz Wild Large Shrimp
  • 8 oz Wild Scallops
  • 8 oz  Babe Carrots
  • 8 oz Bag Celery
  • 16 oz Soy Milk Creamer or Regular Creamer
  • Extra Virgin Oil for boiling pasta
  • 1 Medium Red Onion
  • Curry Powder to Taste
  • Chives
  • 1/2 Head of Garlic
  • Roasted garlic and red pepper flakes
  • Dried basil and cilantro

Pasta Cooking Instructions:

  • Mill jasmine brown rice using the finest grade setting on the flour mill

  • Take 4/5 of the the milled rice flour, add eggs and egg yolks, and mix until smooth and can me more or less easily taken off for your hands
  • Once done, take a cutting board, dust flour so when you transfer the dough it will not stick, cover with a towel or plastic wrap and leave for 45 min
  • Dust the table and knead the dough until is elastic and smooth (you will end up using the rest of the 1/5 of the flour)
  • To make ravioli, you will need pasta making machine with a ravioli cutter attachments or you can cut them by knife.
  • Cut dough into two fist size pieces 
  • Then roll out each piece with a rolling pin to make sure it can go through the pasta flattener
  • Once ready cut of the end with a pasta cutter to make sure it is the same width as the ravioli cutter attachment


  • Take the flat and cut dough sheets and put it through the ravioli attachment

  • After putting the dough through the ravioli attachment,  place the dough pieces on a table and fill in with 1 tsp of the seafood mixture (directions below)

  • Cover with the second half and use a bit of water along one side to close the ends by slightly squeezing them together

  • Fill up a pot with water and bring it to boil
  • Add a bit of olive oil and add ravioli one a time
  • They should be cooked once all are floating at the top; however, since we are using brown rice flour leave them boiling for another 10  min or so to make them softer.

Sauce and Ravioli Stuffing Cooking Instructions:

  • In a pot bring to a boil about a gallon of water and place all the seafood
  • Cook until shrimp and seafood its pink it might need a little more time for the scallops
  • Drain most of the water but keep 5 cups for the sauce
  • Slice babe carrots, celery, chives, and onions

  • Put the 5 cups of the seafood broth into a large pot, add sliced carrots, celery, chives, onions, 1 tsp garlic, curry powder, and reduce until half of the liquid is evaporated (keep it boiling on low so it will not burn, and stir frequently)
  • In the meantime, combine all the seafood, roasted garlic flakes, red pepper flakes, dried basil, cilantro, and 1 cup of cheese in a blender
  • Pulse seafood mix until slightly chunky
  • Split the seafood medley into 2 parts
  • Add half of the mixture into the sauce and use the other one for ravioli filling
  • Once the sauce is reduced to a half of the original amount add creamer, light coconut milk and keep reducing on low
  • In the meantime saute 1/2 onion, with 1/2 cup oat bran, and 1 tbsp olive oil and then fold the mixture into the broth
  • Keep reducing until designed consistency (I like mine a little on the runny side) then add 1/2 seafood blend and cooked ravioli, simmer for 5 min.

Serve right away and enjoy this healthy, fiberfill, omega 3 plentiful, tasty, and nutritious meal without any guilt.

Svetlana

Esse Libere Fitness – Free To Be Fit