Pesto Shrimp & Spinach Ricotta Ravioli
with Lemony Asparagus & Grape Tomatoes
Think an easy at-home dinner can't feel luxurious? This primo seafood pasta dish is here to prove otherwise. You’ll toss garlicky shrimp with asparagus, tomatoes, Parmesan cheese, lemon zest, and pillowy spinach ricotta ravioli—a restaurant-worthy medley if we’ve ever heard of one! Classic basil pesto lends its signature rich, herbaceous finish, and there you have it, folks: a hearty home cooked meal with a fancy five-star feel.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 clove
Garlic
9 ounce
Spinach and Ricotta Ravioli
(Contains Milk, Eggs, Wheat)
6 ounce
Asparagus
4 ounce
Grape Tomatoes
4 tablespoon
Pesto
(Contains Milk)
3 tablespoon
Parmesan Cheese
(Contains Milk)
1 unit
Veggie Stock Concentrate
1 tablespoon
Italian Seasoning
1 unit
Lemon
10 ounce
Shrimp
(Contains Shellfish)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
1 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Once boiling, gently add ravioli to pot. Cook, stirring occasionally, until tender and floating to the top, 4-5 minutes. • Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
• Meanwhile, wash and dry produce. Trim and discard woody bottom ends from asparagus; cut crosswise into 1-inch pieces. Halve tomatoes lengthwise. Zest and quarter lemon. Peel and mince or grate garlic.
• Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add asparagus and cook, stirring occasionally, until softened, 2-3 minutes. • Add tomatoes and cook, stirring occasionally, until lightly browned and softened, 1-2 minutes. • Remove pan from heat. Stir in half the lemon zest (save the rest for serving); season with salt and pepper. • Turn off heat; transfer veggies to a plate and set aside. Wipe out pan.
• Rinse shrimp* under cold water, then pat dry with paper towels. Season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper. • Heat a drizzle of oil in pan used for veggies over medium-high heat. Once pan is hot, add shrimp and cook, stirring occasionally, until opaque and cooked through, 3-4 minutes. • Stir in garlic, stock concentrate, juice from half the lemon, half the Parmesan (save the rest for serving), and ½ cup reserved pasta cooking water (1 cup for 4). Cook, stirring occasionally, until sauce begins to thicken, 2-4 minutes. Turn off heat.
• Add drained ravioli, veggies, and 1 TBSP butter (2 TBSP for 4 servings) to pan with shrimp mixture. Gently toss until butter has melted and ravioli are thoroughly coated. TIP: If needed, stir in more reserved pasta cooking water a splash at a time.
• Stir pesto into pan with ravioli until thoroughly coated. • Divide ravioli between plates. Sprinkle with remaining Parmesan and remaining lemon zest. Serve with remaining lemon wedges on the side.
Shrimp are fully cooked when internal temperature reaches 145°.
