Pesto Shrimp & Spinach Ricotta Ravioli
with Lemony Asparagus & Grape Tomatoes
Pesto Shrimp & Spinach Ricotta Ravioli
Tender shrimp and cheesy ravioli are tossed with vibrant pesto, bright lemony asparagus, and juicy grape tomatoes for a fresh, elegant pasta dinner.
Ingredients
For 2 servings
- 6 ounce Asparagus
- 2 clove Garlic
- 4 ounce Grape Tomatoes
- 1 tablespoon Italian Seasoning
- 1 unit Lemon
- 3 tablespoon Parmesan Cheese
- 4 tablespoon Pesto
- 10 ounce Shrimp
- 9 ounce Spinach and Ricotta Ravioli
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 1 tablespoon Butter
- 2 teaspoon Cooking Oil
- Pepper
- Salt
Italian
PDF
DifficultyMedium
Prep Time10m
Total Time35m
Calories770
Protein36g
Carbs60g
Fat40g
Tags:
Protein SmartFiber SmartMass Gain Friendly
⚠️Allergens:
🥚Eggs🥛Milk🦐Shellfish🌾WheatSwaps and substitutions
For a shellfish-free version, swap the shrimp for chickpeas, white beans, or sautéed mushrooms to keep the dish hearty. For a dairy-free or vegetarian take, use a plant-based ricotta ravioli and a dairy-free pesto, and skip the Parmesan.
What to serve with it
Serve with a crisp green salad, warm garlic bread, or extra lemon wedges to brighten the pesto and balance the rich ravioli. A chilled white wine or sparkling water with citrus works well alongside the shrimp and vegetables.
