When you want to impress without the stress, this elegant dish delivers all the sophistication of fine dining with the comfort of homemade pasta. The secret is in the timing and our signature Creamy Garlic Sauce that ties it all together.
Ingredients
Crispy Breadcrumbs
¼ cup panko breadcrumbs
1 tablespoon olive oil
pinch of kosher salt
2 teaspoons grated parmesan
½ teaspoon fresh lemon zest
½ teaspoon minced fresh basil leaves
Sauce & Ravioli
1 pound Armanino Four Cheese Ravioli
1 tablespoon minced shallot
1 tablespoon olive oil
2 tablespoons Armanino Creamy Garlic Sauce
6 tablespoons cold unsalted butter, 1-inch cubes
¾ cup dry white wine such as pinot grigio
1 pound large shrimp, peeled & tails removed if desired (31-35 count)
juice from one lemon (about 2 tablespoons)
kosher salt and ground black pepper
grated parmesan cheese and chopped fresh basil for garnish
Directions
For the crispy breadcrumbs: heat the olive oil in a small skillet over medium high.
Add the breadcrumbs, salt and pepper and stir to combine.
Toast the breadcrumbs, stirring frequently, until golden brown then transfer to a small bowl and cool.
Once cool, stir in the parmesan, lemon zest and basil. Set aside until needed.
For the ravioli & sauce: bring a large pot of water to a boil and have on standby.
Cube the cold butter into 1” pieces and place in the refrigerator until needed.
Heat the olive oil in a large skillet over medium high.
Add shallots and sauté until soft, 2-3 minutes.
Stir in the wine, bring to a boil and reduce the heat to medium; cook until reduced by half, about 2-3 minutes.
Add the shrimp and cook just until tender, about 3-4 minutes. The shrimp should curl slightly, turn pink but not be cooked fully through quite yet.
Add cold butter, stirring until each piece melts and emulsifies into the sauce.
Stir in lemon juice, creamy garlic sauce and a pinch each of salt and pepper. Taste and add more salt if needed. Turn off the heat while you cook the ravioli.
Add the ravioli to the boiling water and cook for 3-4 minutes. Remove with a slotted spoon and add to the sauce, giving a gentle stir to coat.
Divide the ravioli between four plates and top with the shrimp. Spoon a generous portion of sauce over each serving, garnish with a pinch of parmesan, a bit of chopped basil and the crispy breadcrumbs. Serve immediately.
Chef’s Tips
Shrimp tails on or off? That all depends on you. Leave the tails on for a pretty presentation but make sure to include knives when serving. Or, remove the tails off for easier eating. It’s all in how it looks – on or off makes no difference from a cooking standpoint.
Be sure to zest the lemon before juicing. It’s much easier.
Shrimp counts refers to the number of shrimp per pound. Generally, colossal = 16 or less/lb, jumbo = 21-25/lb, large = 31-35/lb, medium = 41-50/lb, small = 51-60/lb. Any size shrimp will work well in this recipe, though large is the most commonly available and cooking times will need to be adjusted based on the size of the shrimp.
