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Spinaci e Ricotta Ravioli

with Shrimp, Brussels Sprouts, & Fresh
Ingredients:

1 – 12 oz. pkg Giovanni Rana® Spinaci e Ricotta Ravioli
2 cups small Brussels sprouts, stem ends and tough outer leaves removed, halved
½ lb. shrimp, shelled and deveined
3 Tbs. extra virgin olive oil
kosher salt
2 Tbs. unsalted butter
1 ball fresh mozzarella

Blanch sprouts in generously salted boiling water for 4 mins. and cool in generously salted ice water to stop cooking. Drain well. (Retain boiling water for pasta.)

Sauté shrimp and blanched Brussels sprouts in extra virgin olive oil with a generous pinch of kosher salt over medium heat in a large skillet. When shrimp are just opaque - about 4 mins. - remove from heat and add butter to melt.

In the meantime, prepare ravioli according to package instructions and drain, reserving ½ cup of cooking water. Add ravioli to pan and toss gently to incorporate. If necessary, add enough cooking water to the pan to achieve a sauce-like consistency.

Plate ravioli and top with hand-torn pieces of fresh mozzarella.