Quick Shrimp and Spinach Ricotta Ravioli with Creamy Tomato Sauce

This shrimp and spinach ricotta ravioli is the ultimate quick and satisfying dinner. Tender ravioli are paired with a creamy tomato sauce made with crushed tomatoes, sour cream and a touch of butter. Juicy shrimp add protein, while lemon and scallions brighten every bite.

Best of all, this dish comes together in just 20 minutes using fresh ravioli and simple pantry staples. It’s a restaurant-quality meal you can enjoy any night of the week.

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Ingredients

3 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.5 unit Crushed TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

9 ounce Spinach and Ricotta RavioliView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Quarter the lemon.
2. Heat a large drizzle of oil in a large pan over medium-high heat. Add shrimp, scallion whites and Italian seasoning. Cook, stirring, until shrimp are pink and cooked through, 3-5 minutes. Stir in half the crushed tomatoes (all for 4 servings) and cook until just softened, 1-2 minutes. Turn off heat.
3. Once water is boiling, gently add ravioli to pot. Reduce to a low simmer. Cook, stirring occasionally, until al dente and floating to the top, 4-5 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain. Gently shake strainer to remove excess moisture.
4. Stir stock concentrate, a squeeze of lemon juice and a small splash of reserved pasta cooking water into the pan with the shrimp mixture. Cook over low heat, scraping up any browned bits, until combined, 1-2 minutes. Turn off heat. Stir in sour cream and butter until melted and smooth. Season with salt and pepper. If needed, stir in more reserved cooking water a splash at a time until sauce reaches a creamy consistency.
5. Gently stir drained ravioli into the pan with sauce. Season with salt, pepper and lemon juice to taste.
6. Divide pasta between plates or bowls. Garnish with scallion greens. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, just thaw them completely and pat dry before cooking.

What can I substitute for sour cream?

Greek yogurt or heavy cream work well as substitutes.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop with a splash of water.