Joy's Shrimp & Tuna over Cheese filled Ravioli

By JoyT

This was something I came up with one afternoon while trying to "perk-up" the ole' Tuna casserole stand by idea. i had some left over shrimp I didn't use the night before and an extra pkg of Ravioli in the fridge. This version Turned out so good, i just had to make it into a recipe for future use. Serve with a nice side Vegie like broccoli and a nice crusty bread.....soooo yummy.

Ingredients

• 24 about 24 cleaned and deveined med/lg shrimp. cut into bite sized pieces
• 1 6oz. can white albacore tuna
• 3 Tbl Olive Oil (I use EVOO)divided
• 1 cup chopped sweet onion
• 2 cloves garlic minced
• 1 Tsp No Salt pepper blend
• 1/2 tsp Old bay seasoning
• 2 Tbl butter
• 2 Tbl flour
• 2 cups 2% milk divided
• 2 cans campbells Roasted Garlic Cream of Mushroom soup.
• 1 small can sliced mushrooms
• 1 20oz. pk of fresh Buitoni 4 cheese Ravioli
• 2 qts boiling water

Preparation

Step 1

Saute Onion & garlic and no salt pepper blend in olive Oil in 4 qt sauce pan until just translucent. Add shrimp and cook only till pink, no longer. Put onion/shrimp mixture into med. bowl and set aside.

Bring 2 qts salted water up to a slow boil, add 2 tbls oil and carefully add and cook Ravioli for 7 min. or as per directions on package. Drain and put into serving bowl, ready for plates.

To make your white sauce, Melt butter in sauce pan over medium heat, add flour and cook for 2 min or just before the butter starts to turn brown. Add 1 cup milk and whisk constantly until blended and smooth and starting to thicken up. Add Mushroom Soup and remainder of milk and stir till smooth again. Heat to a low simmer, stirring to keep from sticking on bottom and to keep smooth. Add Drained Tuna, Onion & shrimp mixture and mushrooms, stir well and cook until heated through. place into serving bowl and spoon over Ravioli on your plate.