Pesto Shrimp & Spinach Ricotta Ravioli

Name: Pesto Shrimp & Spinach Ricotta Ravioli with Lemony Asparagus & Grape Tomatoes
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 Egg; 6 oz Asparagus; 1 Lemon; 10 oz Shrimp; 9 oz Spinach; 2 clove Garlic; 1 tbsp Italian Seasoning; 3 tbsp Parmesan Cheese; 4 oz Tomato; 4 tbsp Pesto; 1 tbsp Butter, tbsp; 3 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Lemony Asparagus & Grape Tomatoes

By Recipe0 System

Think an easy at-home dinner can't feel luxurious? This primo seafood pasta dish is here to prove otherwise. You’ll toss garlicky shrimp with asparagus, tomatoes, Parmesan cheese, lemon zest, and pillowy spinach ricotta ravioli—a restaurant-worthy medley if we’ve ever heard of one! Classic basil pesto lends its signature rich, herbaceous finish, and there you have it, folks: a hearty home cooked meal with a fancy five-star feel.

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
6 oz Asparagus
1 Lemon
10 oz Shrimp
9 oz Spinach
2 clove Garlic
1 tbsp Italian Seasoning
3 tbsp Parmesan Cheese
4 oz Tomato
4 tbsp Pesto
1 tbsp Butter, tbsp
3 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Bring a large pot of salted water to a boil. Once boiling, gently add ravioli to pot. Cook, stirring occasionally, until tender and floating to the top, 4-5 minutes.

Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
2

Meanwhile, wash and dry produce. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Halve tomatoes lengthwise. Zest and quarter lemon. Peel and mince or grate garlic.
3

Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add asparagus and cook, stirring occasionally, until softened, 2-3 minutes.

Add tomatoes and cook, stirring occasionally, until lightly browned and softened, 1-2 minutes.

Remove pan from heat. Stir in half the lemon zest (save the rest for serving); season with salt and pepper.

Turn off heat; transfer veggies to a plate and set aside. Wipe out pan.
4

Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper.

Heat a drizzle of oil in pan used for veggies over medium-high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes.

Stir in garlic, stock concentrate, juice from half the lemon, half the Parmesan (save the rest for serving), and ½ cup reserved pasta cooking water (1 cup for 4). Cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Turn off heat.
5

Add drained ravioli, veggies, and 1 TBSP butter (2 TBSP for 4 servings) to pan with shrimp mixture. Gently toss until butter has melted and ravioli are thoroughly coated. TIP: If needed, stir in more reserved pasta cooking water a splash at a time.
6

Stir pesto into pan with ravioli until thoroughly coated.

Divide ravioli between plates. Sprinkle with remaining Parmesan and remaining lemon zest. Serve with remaining lemon wedges on the side.

Shrimp are fully cooked when internal temperature reaches 145°.

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