` Ravioli with Gulf Shrimp, Spinach, Olives and Raisins - Olive Oil Times

Ravioli with Gulf Shrimp, Spinach, Olives and Raisins

This ravioli and shrimp pasta with raisins and olives is a perfect snap shot of fall. Enjoy with a medium bodied white wine or rose and a table full of good friends.
Ravioli with Gulf Shrimp, Spinach, Olives and Raisins
Ravioli with Gulf Shrimp, Spinach, Olives and Raisins
Sep. 5, 2020
Paul Kostandin

This is a decid­edly fall” pasta dish. It uses a lot of fresh veg­gies, but with the brini­ness of the olives and the earthy sweet­ness of the raisins, it really hits those warm days, cool nights” fall feel­ings. You can use any shrimp you like, but per­son­ally I love using gulf shrimp, they are ten­der and sweeter than other kinds of shrimp, and if you can find them they are def­i­nitely worth it. 

This dish will be best cooked with a medium-bod­ied, olive oil and then fin­ished by driz­zling some more fra­grant, spicier extra vir­gin olive oil over the plated dish. If you can’t find pecorino don’t worry just sub­sti­tute a nice Parmesan or Asiago cheese. 

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Ravioli with Shrimp, Baby Spinach, Olives and Raisins

5 from 2 votes
Course: DinnerCuisine: Mediterranean, American
Servings

4

serv­ings
Prep time

20

min­utes
Cooking time

20

min­utes

This rich, cheesy, ravi­oli dish is filled with fresh veg­gies and an earthy sweet­ness from the raisins. The tangy pecorino plays per­fectly against the briny olives and sweet gulf shrimp.

Ingredients

  • 1 pack­age fresh cheese ravi­oli

  • 6 oz peeled and deveined shrimp

  • 1 lemon, sliced into 1/4 inch rounds

  • 1/4 cup red onion, sliced

  • 3 cloves gar­lic, sliced

  • 1/4 cup mixed olives, chopped

  • 1/2 cup water

  • 1/2 cup extra vir­gin olive oil

  • 1 tsp salt

  • 1/2 tsp black pep­per

  • 2 cups baby spinach

  • 2 tbsp raisins

  • 1 cup shred­ded Pecorino cheese

Directions

  • Bring a large pot of salted, water to a boil over high heat.
  • In a sep­a­rate sauce pan heat the olive oil over medum/high heat.
  • Add the gar­lic, onion and lemon slices to the pan and allow them to caramelize.
  • Add the water, raisin, salt, pep­per and olives to the pan. 
  • Add the shrimp to the saute pan, reduce the heat to medium and con­tinue to sim­mer until the shrimp are cooked.
  • Add the ravi­oli to the pot of boil­ing water and cook for 3 – 5 min­utes or until the pasta is fully cooked. Drain the pasta gen­tly once cooked. 
  • Add the spinach to the saute pan, and toss to gen­tly wilt the spinach. Remove the pan from the heat.
  • To Plate
  • Carefully spoon ravi­oli into each dish. 
  • Spoon the spinach and shrimp mix­ture over the ravi­oli. 
  • Top the plated dishes with pecorino cheese and a driz­zle of robust extra vir­gin olive oil

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