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Shrimp & Mushroom Ravioli in a Tomato Cream Sauce with Grape Tomatoes & Ricotta Dollop

Do you have a friend who is always turning heads? When it comes to pasta, ricotta is the pal who always steals the show. Add a generous dollop and people start staring. What’s not to love about a fluffy cloud of cheese perfectly positioned over a pile of mushroom ravioli dressed with a creamy tomato sauce? Just give folks at the table a heads-up before serving…We don’t want anyone getting whiplash!

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Easy Prep Quick Seasonal lunches dinners lunch-pasta weeknight-meals
Prep: 15 mins
Cook: 5 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 4 oz grape tomatoes
  • 4 oz ricotta cheese
  • 1 tbsp italian seasoning
  • 14 oz marinara cup
  • 1 mushroom stock concentrate
  • 2 tbsp cream cheese
  • 9 oz mushroom ravioli
  • 2 tsp olive oil
  • 1 tbsp butter
  • salt
  • pepper
  • 10 oz shrimp
  • 1 tsp cooking oil
  • 8 oz grape tomatoes
  • 8 oz ricotta cheese
  • 1 tbsp italian seasoning
  • 14 oz marinara cup
  • 2 mushroom stock concentrates
  • 4 tbsp cream cheese
  • 18 oz mushroom ravioli
  • 3 tsp olive oil
  • 2 tbsp butter
  • salt
  • pepper
  • 20 oz shrimp
  • 1 tsp cooking oil

Instructions

  1. • Bring a medium pot of salted water to a boil. Wash
    and dry produce.
    • Cut any larger tomatoes in half lengthwise. Open ricotta;
    stir in 1 tsp olive oil (2 tsp for 4 servings) and a pinch of
    salt and pepper.
    Rinse shrimp under cold water; pat dry with paper
    towels. Season with salt and pepper. Heat a drizzle of
    oil in a large pan over medium-high heat. Add shrimp
    or sausage; cook, stirring frequently, until cooked
    through, 4-6 minutes. Turn off heat; transfer to a plate.
    Wipe out pan.
  2. • Heat a drizzle of olive oil in a large pan over medium
    heat. Add tomatoes and half the Italian seasoning (all
    for 4 servings); cook, stirring occasionally, until slightly
    softened, 2-3 minutes.
    • Stir in stock concentrate, cream cheese, half the
    marinara (all for 4), and ½ cup water (1⁄3 cup for 4). Bring
    to a simmer and cook until the cream cheese has melted
    and sauce has thickened, 1-3 minutes.
    • Immediately remove from heat.
    Use pan used for shrimp or sausage here.
  3. • Once water is boiling, add ravioli to pot. Cook until tender
    and floating to the top, 3-4 minutes. Reserve ¼ cup pasta
    cooking water, then drain.
  4. • Add drained ravioli and 1 TBSP butter (2 TBSP for
    4 servings) to pan with sauce; toss to coat. If sauce is too
    thick, stir in reserved pasta cooking water 1 TBSP at a
    time until pasta is coated in a creamy sauce. Taste and
    season with salt and pepper.
    • Divide pasta between bowls. Dollop ricotta in the center.
    Season with pepper and serve.
    Stir in shrimp or sausage along with drained ravioli.
    Shrimp are fully cooked when internal temperature reaches 145°.