Spinach Ricotta Ravioli with Shrimp
In any close relationship, whether it’s with a partner, a best friend, or a coworker, the differences can be much more challenging to appreciate than the similarities. In our married household of two, at no time do they manifest themselves more tangibly than on Friday night. One of us is an introvert who works downtown, spends hours in meetings, and thrives on having quiet time at the end of the week to relax. The other is an extrovert who works from home, spends the majority of the day talking to a dog, and wants to GO OUT ALREADY. Guess who’s who. Fortunately, this dreamy one-pan Spinach Ricotta Ravioli with Shrimp is here to keep both parties happy!
This recipe is sponsored by Giovanni Rana.
This easy-yet-elegant recipe looks, feels, and tastes like a special Friday night out but is ready in 30 minutes and all cooks together in a single pot. If you are looking for a date night dinner compromise, it’s an ideal choice.
Cooking the recipe feels relaxing, not taxing, so it’s fair to the person who does the cooking (yours truly).
On the other end of the meal, the whole recipe, including the pasta, cooks in a single pan, so the person who does the dishes (Ben wins the award for that chore) won’t feel overburdened either.
While this Spinach Ricotta Ravioli with Shrimp began as a Friday-night truce—the extrovert had her “out” style of meal, while the introvert felt “in” and relaxed—in recent weeks, this recipe has evolved into weeknight dinner staple.
If I purchase pre-cleaned shrimp (I usually buy frozen and thaw them), I can have this ravioli on the table in 20 minutes.
Additionally, despite its decadent looks and indulgent taste, this Spinach Ricotta Ravioli with Shrimp is actually quite light, so you don’t need to treat it as a special splurge. The rich, creamy sauce is made with skim milk and just 1/2 cup of Parmesan cheese.
I also feel good eating the pasta, because it’s produced by a company I trust and had the privilege to visit in person IN ITALY earlier this year, Giovanni Rana.
You can read in detail about my experience in Italy during the Dine with Rana campaign (and snag a killer recipe for Caprese Pasta Salad) here, but the cliff notes version is that when Giovanni Rana says its products are made with fresh ingredients, it means it.
The Spinach and Ricotta Ravioli I used to make today’s recipe? During my trip, I watched as cartons of fresh spinach were wheeled from the refrigerator case and added directly into the ravioli filling. The ricotta cheese? I took a bite right there in the factory!
P.S. It was delicious.
Since from-scratch pasta is something I love to eat but rarely (meaning never) make myself, I appreciate having a high-quality, fresh-tasting pasta option to spice up our at-home meals.
The pasta is refrigerated, so look for it in that section of your grocery store. I love the Giovanni Rana Spinach and Ricotta Ravioli in this recipe, though you can certainly swap the regular 4 or 5 Cheese Ravioli if you prefer.
Be sure to watch the cooking time. The pasta cooks in 4 minutes, another reason this Spinach Ricotta Ravioli with Shrimp is such a fast, fabulous dinner option.
Spinach Ricotta Ravioli with Shrimp
- 1 pound medium shrimp — (51/70-count) 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 package Giovanni Rana Ravioli — (Spinach and Ricotta, 4-Cheese, or 5-Cheese would all be delicious! I used the Spinach & Ricotta.) (10 ounces)
- 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
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.
- The salt level can vary based upon the saltiness of your particular Parmesan cheese and chicken stock. Taste and adjust seasoning as needed.
- This recipe is best enjoyed the day it is made but can last up to 2 days in the refrigerator. Reheat gently in the microwave or on the stovetop with a splash of chicken stock or milk to keep the pasta from drying out and to rehydrate the sauce.
- For an extra quick alternative if you are short on time, Giovanni Rana also makes an Alfredo Sauce that you can pair with the sautéed shrimp and cooked pasta.
Nutrition InformationAmount per serving (1 (of 4)) — Calories: 268, Fat: 9g, Saturated Fat: 5g, Cholesterol: 176mg, Sodium: 739mg, Carbohydrates: 12g, Fiber: 2g, Sugar: 4g, Protein: 29g
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I am sharing this post in partnership with Giovanni Rana. As always, all opinions are my own. Thanks for supporting the brands and companies that make it possible for me to continue to create quality content for you!
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