I usually don’t buy that many store-bought ingredients, but since the pandemic, I have changed my tune. On some days, I now look to some quality pre-made additions to keep things tasty for my family. Fresh or frozen ravioli are a godsend when craving an Italian meal with some pizzazz. I have found that there are many artisanal brands that make a pretty good product, ones that could be mistaken for homemade. There are several grocery store brands that look pretty darn tasty too, so shop where you know best and choose wisely.
Pairing a cheese filled ravioli with shrimp may sound against the grain for some Italian connoisseurs because dairy and seafood are not traditionally served together. In fact, if you order a seafood dish in Italy, and the Parmesan comes around, they won’t offer you a sprinkling because Italians don’t usually eat these two together. However, at home we do things differently and I happen to think they taste great together because the cheese in the ravioli is mostly ricotta, which is light and mildly flavored, and it doesn’t overpower the seafood.
Cooked frozen shrimp are another secret weapon in this recipe and it’s not necessary to buy raw shrimp because cooked shrimp can cut down on cooking time, and taste just as good, when quickly poached in a sauce. The pink sauce is made with tomatoes and tomato paste, and the gorgeous pink hue comes from a touch of cream. I just love the luxurious texture of these saucy ravioli and big bites of shrimp, it reminds me of dining out in my favorite neighborhood trattoria. I paired this meal with a glass of Sauvignon Blanc because its acidity gives 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 tomato 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!