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.
Ravioli with Shrimp, Baby Spinach, Olives and Raisins
Course: DinnerCuisine: Mediterranean, American4
servings20
minutes20
minutesThis 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
1packagefresh cheese ravioli
6ozpeeled and deveined shrimp
1lemon, sliced into 1/4 inch rounds
1/4cupred onion, sliced
3clovesgarlic, sliced
1/4cupmixed olives, chopped
1/2cupwater
1/2cupextra virgin olive oil
1tspsalt
1/2tspblack pepper
2 cupsbaby spinach
2tbspraisins
1cupshredded 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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