Shrimp Ravioli

This Shrimp Ravioli is a delightful blend of tender pasta and creamy sauce! Perfect for impressing guests or a cozy night in.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Course

Cuisine: Italian

For the Filling:

1 pound medium shrimp (51/70-count), peeled and deveined with tails removed
1 tablespoon extra-virgin olive oil for sautéing shrimp
1 tablespoon unsalted butter adds richness to the sauce
½ teaspoon kosher salt to enhance flavors
½ teaspoon ground black pepper for seasoning
1 cup low-sodium chicken broth base of the creamy sauce
1 cup nonfat milk for creamy texture
2 tablespoons all-purpose flour to thicken the sauce
1 teaspoon garlic powder adds savory flavor
½ teaspoon onion powder enhances taste
½ teaspoon red pepper flakes for heat
1 package store-bought ravioli spinach and ricotta, 4-cheese, or 5-cheese varieties
½ cup finely grated Parmesan cheese for richness
¾ cup frozen green peas thawed before use
2 tablespoons chopped fresh parsley or basil for garnish

Cooking Instructions:

In a large skillet, heat the extra-virgin olive oil and butter over medium heat. Add shrimp, season with salt and pepper, and sauté until pink and opaque, about 2-3 minutes. Remove shrimp and set aside.
In the same skillet, lower heat and add flour. Stir for 1 minute, then whisk in chicken broth and milk. Add garlic powder, onion powder, and red pepper flakes. Stir until sauce thickens, about 3-5 minutes.
Meanwhile, boil salted water in a large pot. Cook ravioli according to package instructions, usually 3-5 minutes. Drain in a colander.
Add cooked ravioli to the sauce in the skillet, fold gently to coat. Add sautéed shrimp, peas, and Parmesan. Stir until combined and heated through.
Remove from heat, transfer to serving plates, and garnish with parsley or basil. Serve immediately.