1packagestore-bought Ravioli (Spinach and Ricotta, 4-Cheese, or 5-Cheese would all be delicious!)
1/2cup finely grated Parmesan cheeseor 3/4 cup shredded; about 2 ounces
3/4cupfrozen green peasthawed
2tablespoonschopped 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.
To Store. This recipe is best enjoyed the day it is made but can last up to 2 days in the refrigerator.
To Reheat. Gently warm 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.