Ravioli and Shrimp Scampi

Eating out at home can produce an extra special dinner. This one came about because of a half-bag of large shrimp that were occupying some prime real estate in my freezer. Shrimp scampi is a dish that I frequently order when we are out, and I also make it at home. Pairing shrimp with ravioli, however, is a new idea.

This whole meal came together without my having to go out to buy any other ingredients. On my last shopping trip I had purchased a package of fresh cheese-filled ravioli, just because I like to have them on hand for a quick meal. They are one of my favorite foods and are a stand by for me. I also had an extra pint of grape tomatoes and a partial package of mushrooms. This meal just goes to show you how easy it is to make restaurant style meals in your own kitchen at a fraction of the cost, and took only minutes to prepare. Staying home for dinner is not boring, costs far less than eating out, and you eat better.

I hope you give this meal a try, just add a loaf of good Italian bread and a salad and you will be in heaven.

RAVIOLI AND SHRIMP SCAMPI

Chopped garlic and parsley; and the butter and flour mixture.

Yield: serves 2

Ingredients:

12 ounces fresh or frozen ravioli of your choice. (I used four-cheese ravioli.)
8 – 10 large shrimp –peeled and deveined
4 ounces sliced white mushrooms
1 clove garlic chopped
10 – 12 grape tomatoes sliced in half
1/2 cup chicken stock
1 tablespoon butter
1 tablespoon flour
1 teaspoon Italian parsley, chopped
2 tablespoons extra virgin olive oil
1 tablespoon grated Parmesan or Romano cheese
freshly ground black pepper to taste

1. Get water ready for ravioli, but don’t start cooking ravioli until the scampi is almost ready. My ravioli only took 8 minutes to cook.

2. Over medium high heat place a large sauté pan, as it gets hot add olive oil and then the chopped garlic.

3. Allow garlic to cook for about 15 seconds then add the shrimp and let them cook for 2 – 3 minutes until they are almost done.

sautéing the shrimp.

4. Remove the shrimp from the pan and add in the mushrooms, sauté the mushrooms for a few minutes then add in the tomatoes and allow them to cook for about 30 seconds

Lightly browning the mushrooms.

Add in the tomatoes.

5. If you are using fresh ravioli, then this would be the time to add the ravioli to the boiling water.

Cooking the ravioli.

6. Add the chicken stock to the pan with the mushrooms and allow to come back to a low boil, reduce heat.

7. Mix the butter with the flour, getting as much of the flour pressed in as you can. (I did this in advance so it was ready when I needed it. Use a fork and press the flour into the butter until you have a thick paste). Place this in the hot stock and mix together. This will thicken the stock.

8. Add the shrimp back in, and finish with the grated cheese and freshly ground black pepper. Turn off the heat and add in chopped parsley.