Ingredients
– 1 package of fresh or frozen ravioli (cheese or your choice)
– 1 pound of large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
– Lemon wedges (optional, for serving)
Equipment Needed
– Large pot for boiling ravioli
– Skillet or sauté pan
– Colander for draining pasta
– Measuring cups and spoons
– Wooden spoon or spatula
– Knife and cutting board
Step-by-Step Instructions
First, let’s get that pasta cooking! Bring a large pot of salted water to a boil and add your ravioli, cooking according to package instructions until tender. Fresh ravioli usually takes just a few minutes, while frozen might need an extra minute or two. While that’s happening, I like to multitask: heat the olive oil in a skillet over medium heat. Once hot, toss in the minced garlic and sauté for about 30 seconds until fragrant – be careful not to let it burn! The aroma is heavenly! (See the next page below to continue steps…)