Butternut Squash Ravioli with Shrimp
When you need a quick weeknight meal in the fall/winter, this is it. Thanks to Wildfork and their new frozen butternut squash ravioli, this meal comes together quick!
Makes 4 servings
Ingredients:
12 large or jump raw shrimp
Garlic powder
Oregano
Red Pepper flakes
Salt and Pepper
8-10 TBSP unsalted butter
4 sage leaves
2 cloves of garlic, smashed
1/2 cup freshly grated parmesan
Squeeze of lemon
Optional: parsley for garnish
Directions:
1. Start a large pot of water and bring to a boil. Dry shrimp and season with salt, pepper, garlic powder, oregano, red pepper flakes.
2. Heat a large cast iron pan to medium high heat with 1 TBSP butter and 1 TBSP olive oil. Sear shrimp 1-2 minutes per side. Remove shrimp and keep warm.
3. To the same pan, add 8 TBSP of butter and scrap up brown bits. Lower heat to medium here.
4. Add the 2 smashed garlic cloves and the sage leaves. Once the sage is fried, remove from the pan and reserve. Turn off the heat on the pan with the butter until ravioli's are ready.
5. Once raviolis are boiled and cooked, turn your butter pan on low/medium heat again. Add 2 more TBSP of butter. Use your spider to spoon the raviolis into the butter pan. Add a ladle of pasta water and stir around. Add the shrimp to warm them. Toss gently. If it seems like you need a little more liquid, add a bit more pasta water.
6. Plate 6 raviolis per plate with 4 shrimp. Top with sage.
7. Sprinkle with parmesan, light squirt of lemon and garnish with parsley.
Enjoy!
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