Four Cheese Ravioli with Shrimp & Asparagus
This company-worthy dish is a take off on shrimp scampi. Crispy asparagus, succulent shrimp and bright lemon are paired with our signature Four Cheese Ravioli for a fresh taste your guests will love.
Ingredients
- 1 package Louisa Four Cheese Ravioli
- 6 tbsp. butter (Divided into 4 tbsp. and 2 tbsp.)
- 1 lb. asparagus, trimmed and cut into 2" pieces
- 2 ¼ tsp. salt (Divided into 1¼ tsp. and 1 tsp.)
- ½ tsp. freshly ground black pepper (Divided into ¼ tsp.)
- 4 cloves garlic, minced (about 1½ tbsp.)
- 1 lb. large shrimp peeled and deveined (16-20 or 21-25 count)
- 1.5 large lemons for ¼ cup juice and 1 tbsp. zest
- ¼ cup fresh parsley, chopped
- Parmesan, grated to serve
Directions
-
Heat large covered saucepot of unsalted water to boiling over high heat. Add frozen ravioli; stir gently. Reduce heat to medium and cook, uncovered, 5 minutes. Drain and set aside.
-
In saucepan, melt 4 tbsp. butter over medium heat. Add asparagus, season with 1¼ tsp. salt and ¼ tsp. black pepper and cook for 5 minutes or until crisp tender, stirring occasionally. Remove from pan.
- In the same saucepan, melt 2 tbsp. butter and add minced garlic and sauté, stirring frequently for 1 minute. Add shrimp in a single layer and season with 1 tsp. salt and ¼ tsp. black pepper. Sauté until shrimp are pink and not translucent (about 2 minutes per side).
- Add lemon juice, chopped parsley, lemon zest and stir to combine. Turn off the heat and add ravioli and asparagus to saucepan.
- Toss everything to combine. Top with grated Parmesan and serve.
Four Cheese Ravioli
