Shrimp Ravioli
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Unrated
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Prep Time
15 mins
-
Cook Time
10 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
465 kcal
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Course
Main Course
Shrimp Ravioli
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An easy, ONE POT recipe for shrimp ravioli in a lightened-up creamy garlic alfredo sauce. Healthy and ready in under 30 minutes!
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Ingredients
- 1 pound Shrimp 51/70-count) peeled and deveined with tails removed (fresh or frozen and thawed, medium
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter unsalted
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 1 cup chicken broth low-sodium
- 1 cup milk nonfat
- 2 tablespoons all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon red pepper flakes
- 1 package ravioli Spinach and Ricotta, 4-Cheese, or 5-Cheese would all be delicious!, store-bought
- ½ cup Parmesan Cheese or 3/4 cup shredded; about 2 ounces, finely grated
- ¾ cup green peas thawed, frozen
- 2 tablespoons parsley chopped, fresh, or basil
Instructions
- Rinse the shrimp and pat dry. In a large nonstick pan, heat the olive oil over medium-high. Once hot, add the shrimp and 1/2 teaspoon kosher salt and black pepper. Let cook 2 to 3 minutes, stirring occasionally, just until the shrimp is no longer translucent. Remove to a plate and set aside.
- Add the butter to the skillet and let it melt. Sprinkle the flour over the top and let cook 30 seconds, whisking the flour into the butter and letting it turn a nutty brown. Slowly pour in the chicken broth and then milk, a few tablespoons at a time, whisking constantly and breaking up any lumps. Stir in the garlic powder, onion powder, and red pepper flakes. Bring to a gentle boil, then add the Giovanni Rana Ravioli in a single layer. Let boil, stirring occasionally, until the ravioli is al dente, but still a little more firm, about 4 minutes. Be careful not to overcook. Reduce the heat to low.
- Stir in the Parmesan cheese, peas, and reserved shrimp. Stir just until warmed through, about 30 seconds to 1 minute more. Serve immediately, sprinkled with fresh parsley or basil, along with extra red pepper flakes, salt, or pepper to taste.
Notes
- The salt level can vary based upon the saltiness of your particular Parmesan cheese and chicken stock. Taste and adjust seasoning as needed.
- To Store. This recipe is best enjoyed the day it is made but can last up to 2 days in the refrigerator.
- To Reheat. Gently warm in the microwave or on the stovetop with a splash of chicken stock or milk to keep the pasta from drying out and to rehydrate the sauce.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
465kcal
(23%)
Carbohydrates
39g
(13%)
Protein
26g
(52%)
Fat
23g
(35%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
1g
(50%)
Cholesterol
69mg
(23%)
Potassium
269mg
(6%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
744IU
(15%)
Vitamin C
11mg
(12%)
Calcium
428mg
(43%)
Iron
8mg
(44%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 465 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 465kcal | 23% |
| Carbohydrates | 39g | 13% |
| Protein | 26g | 52% |
| Fat | 23g | 35% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 69mg | 23% |
| Potassium | 269mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 744IU | 15% |
| Vitamin C | 11mg | 12% |
| Calcium | 428mg | 43% |
| Iron | 8mg | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.
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