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Lightning Fast Shrimp Scampi Ravioli with Lemon, Wine and Cream Sauce Print Email


1 pound Tony's Shrimp Scampi Ravioli
1/4 cup shallots, minced
7 tablespoons dry white wine
3 tablespoons fresh lemon juice
1 stick butter, cut into 8 pieces
1 teaspoon lemon zest
Sea salt and freshly ground black pepper
Fresh herbs, optional

Combine shallots, wine and lemon juice in small saucepan. Boil until liquid is reduced to about 3 tablespoons, about 5 minutes. Remove from heat. Add 1 piece of butter; whisk until melted. Place pan over low heat; add remaining butter, 1 piece at a time, whisking until each piece melts before adding the next. Remove from heat and add lemon zest. Season with sea salt and pepper.

Meanwhile, cook ravioli in four quarts of water for each pound. Add a hearty pinch of salt and one tablespoon olive oil. Bring water to a full boil, reduce heat and then add ravioli. (If you add ravioli when the water is at a robust boil you risk having the ravioli split open.) Occasionally stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle rolling boil, cook about 8 - 12 minutes. Drain carefully or simply use a slotted spoon to remove the ravioli individually from the pot.

Spoon white wine sauce over ravioli. Garnish with fresh herb of your choice.

Serves 3
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