Creamy Shrimp & Lobster Ravioli with Broccoli
10-15
min
cooking time
2-3
servings
easy
difficulty

Creamy Shrimp & Lobster Ravioli with Broccoli

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Ingredients

  • One 9-ounce package Giovanni Rana Shrimp & Lobster Ravioli
  • One 10-ounce container Giovanni Rana Alfredo Sauce
  • 3 tablespoons extra virgin olive oil
  • 4 shallots (or 1/2 red onion), peeled and thinly sliced
  • 4 scallions, greens and whites, thinly sliced
  • Pinch crushed red pepper flakes
  • Kosher salt and freshly ground black pepper to taste
  • 4 cups broccoli florets, cut into 3/4-inch pieces
  • Finely grated Parmigiano Reggiano cheese for garnish
10-15
min
cooking time
2-3
servings
easy
difficulty

Preparation

Heat the oil in a large skillet over medium heat. Add the shallots, scallions, and pepper flakes and season with a generous pinch of salt. Cook, stirring, until soft, 5-6 minutes. Add the Alfredo Sauce and cook until the sauce is warmed through; cover to keep warm.

In the meantime, cook the Ravioli according to package instructions, adding the Ravioli and the broccoli to the water at the same time. Drain the Ravioli and broccoli, reserving ½ cup of the pasta cooking water. Add the Ravioli and broccoli to the skillet and toss to incorporate, adding the pasta water a little at a time to loosen the sauce if desired. Season with salt and pepper to taste.

Divide the Ravioli among plates and garnish with the cheese.


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