I usually don’t buy that many store-bought ingredients, but since the pandemic, I have changed my tune. Getting creative at mealtime has its days, and I now look to some quality pre-made additions to keep it delicious for my family. Fresh or frozen ravioli are a godsend when craving an Italian meal with some pizzazz. I have found an artisanal brand, who sells through a farm-box company that I subscribe, that does a pretty good job at ravioli. There are several grocery store brands that look pretty darn tasty too, so shop where you know best, if you want a quicker approach to cooking this type of meal.
Pairing a cheese filled ravioli with shrimp may sound against the grain for some Italian connoisseurs, but if you’re using store-bought ravioli, are you really going to judge my approach to this dish? I know cheese and seafood are an actual no-no in Italy. In fact, if you order a seafood dish in Italy, and the Parmesan comes around, they won’t even offer you a sprinkling because Italians don’t usually eat those two things together. I happen to think they taste great together, because the cheese in the ravioli is mostly ricotta, which is light and mildly flavored, it doesn’t overpower the seafood at all, making this meal well balanced.
Cooked frozen shrimp are another secret weapon when cooking these days. You don’t even have to buy raw shrimp because cooked shrimp, cuts down on cooking time, and the taste is pretty great, when poached in a sauce. The pink sauce in this recipe is made with tomatoes and tomato paste, but what makes it pink, is a touch of cream, which gives it the nice color, and creamy consistency. I just love the luxurious texture of these saucy ravioli and big bites of shrimp, it feels like wintertime in my mouth. I paired this meal with a glass of Sauvignon Blanc because its acidity in a nice contrast to the richness, but a Vermentino would work too.
12 ounces cheese filled ravioli
1 onion, diced
1 clove garlic, minced
14 ounces roasted diced tomatoes
3 tablespoon tomato paste
pinch or red pepper flakes
1/2 cup white wine of whatever you’re drinking
1/3 cup heavy cream
1 pound cooked large shrimp, frozen
fresh oregano sprigs
salt & pepper
olive oil for cooking
- Boil ravioli in salted water for 5 minutes, or until al dente. Drain and reserve.
- In a large skillet, add 2 teaspoons olive oil, onions and garlic. Cook over medium heat for 4 minutes, stir.
- Add tomatoes and paste, cook for 1 minute while stirring. Add red pepper flakes and wine, stir to incorporate into a sauce. Cook for 3 minutes.
- Add cream and stir. Add shrimp and poached for 3 minutes, with lid covering pan. Remove lid, and add raviolis into pan, and toss to coat in sauce.
- Salt and pepper to taste. Sprinkle with oregano leaves before serving. Enjoy!