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. (Much like this Garlic Shrimp Pasta!)
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
Ingredients
- 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
Instructions
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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.
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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.
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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.
Recipe Notes
- 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 Information
Amount per serving (1 (of 4)) — Calories: 268, Fat: 9g, Saturated Fat: 5g, Cholesterol: 176mg, Sodium: 739mg, Carbohydrates: 12g, Fiber: 2g, Sugar: 4g, Protein: 29gDid you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
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!
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
YUM!! Looks SO good!
Thanks Gaby!
This sounds incredibly good. For Friday dinners, I always try to make something that will go with a vodka on the rocks for my husband – we generally drink old fashions – but once a week he likes to soak olives. At this time of the year, we’re having tomato salads on Friday nights because they’re on serious steroids! They’re huge and wonderfully tasty; all heirlooms. This recipe will definitely make it onto my list of things to make –
thank you.
It’s definitely the time of year to be eating as many tomatoes as possible! Thanks, Chris! I hope you enjoy this if you give it a try.
hey girl- this is right up my alley! yummy!
Thank you so much, Shawnna!
Delicious! This was so quick and easy – a real winner. My husband loved it. I used cashew milk because it’s what I had in the house and it worked fine. Thank you for a great, easy addition to our meal rotation!
Emily, I’m so glad to hear you enjoyed this! Thanks so much for taking the time to leave this great review!
I love Giovanni Rana Ravioli! I actually just used it earlier this week for dinner. I love that it cooks so quickly. Everything in this recipe sounds so amazing. Can’t wait to test it out!
Erin, this is one of my favorite go-to recipes. A few potential variations: I love the Rana portobello mushroom and cheese ravioli. I sauté extra baby bellas to add to the dish. Also, I add some steamed riced cauliflower. With the Parmesan sauce, it tastes like a rich risotto and makes it super filling. Thank you for all your great recipes.
Roberta, thanks for sharing your variations—they sound delicious! I’m so happy to hear you enjoy the recipe.
Outstanding!
HOORAY Marilyn, I’m so glad to hear you enjoyed the recipe! Thank you so much for reporting back!
This was DELICIOUS!! I’m not sure what I’m doing wrong, but the sauce came out very watery even after letting it simmer. In any case, it tasted so good that the guy and I didn’t even care. :) Great recipe!
Thanks so much for reporting back, Jen! It’s hard to know what could have happened with the sauce without being there in the kitchen with you, but I’m so glad you still enjoyed the recipe!
This dish is fantastic! It’s comes together quickly, with minimal prep, and EVERYONE (including my 6 year old grandson) loved it! Thank you Erin for a meal that will definitely be in my meal plan rotation!
YAY!! So glad to hear it Leah, and thanks for sharing this wonderful review. It means a lot!
Can we double the recipe in one pot?
If your pot is VERY large and has a wide base, I think that would work! You could also start with 1.5 times the recipe and see how that goes.
Awesome dish! We also threw in some mushrooms after reading a review, and added a little extra flour to thicken up the sauce even more, and it came out perfect. My boyfriend raved it was like something out of a restaurant! Definitely will be making this again. Thanks Erin!
Whooo hooo! YAY Aimee. So happy to hear this, thank you!
So this was delicious. After the shrimp I wilted some fresh from the garden spinach, Swiss chard, Italian cabbage, and a few chives and added back at the end. This recipe is superb and puts canned Alfredo to shame.
Kevin, thanks for sharing your tweaks! I’m happy to hear you enjoyed the dish.