SPINACH RICOTTA RAVIOLI WITH SHRIMP

Spinach Ricotta Ravioli with Shrimp image

Provided by @MakeItYours

Number Of Ingredients 15

1 pound medium (51/70-count) shrimp, peeled and deveined with tails removed (fresh or frozen and thawed)
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 cup low-sodium chicken broth
1 cup nonfat milk
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon red pepper flakes
1 (10-ounce) package Giovanni Rana Ravioli (Spinach and Ricotta, 4-Cheese, or 5-Cheese would all be delicious! I used the Spinach & Ricotta.)
1/2 cup finely grated parmesan cheese (or 3/4 cup shredded; about 2 ounces)
3/4 cup frozen green peas, thawed
2 tablespoons chopped fresh parsley or basil

Steps:

Rinse the shrimp and pat dry. In a large nonstick pan, heat the olive oil over medium-high. Once hot, add the shrimp and 1/2 teaspoon kosher salt and black pepper. Let cook 2 to 3 minutes, stirring occasionally, just until the shrimp is no longer translucent. Remove to a plate and set aside.Add the butter to the skillet and let it melt. Sprinkle the flour over the top and let cook 30 seconds, whisking the flour into the butter and letting it turn a nutty brown. Slowly pour in the chicken broth and then milk, a few tablespoons at a time, whisking constantly and breaking up any lumps. Stir in the garlic powder, onion powder, and red pepper flakes. Bring to a gentle boil, then add the Giovanni Rana Ravioli in a single layer. Let boil, stirring occasionally, until the ravioli is al dente, but still a little more firm, about 4 minutes. Be careful not to overcook. Reduce the heat to low.Stir in the Parmesan cheese, peas, and reserved shrimp. Stir just until warmed through, about 30 seconds to 1 minute more. Serve immediately, sprinkled with fresh parsley or basil, along with extra red pepper flakes, salt, or pepper to taste.