We are always on the lookout for delicious new ingredients and recipes to try. During one of our recent trips to the grocery store, I stumbled upon a package of Mushroom Ravioli that caught my eye. Excited to experiment with this new find, I decided to create a dish that would be both quick and easy to prepare, yet still packed full of flavor.
The result was our Mushroom Ravioli with Shrimp and Asparagus recipe, which turned out to be a delightful mix of savory and spicy flavors. Our first step was sautéing garlic and shallots to enhance the dish's depth. Then, we added shrimp and asparagus to add a satisfying crunch. To give the recipe an extra kick, we sprinkled in a pinch of hot Thai peppers, which complemented the overall flavor profile perfectly.
This recipe is versatile, as it can be enjoyed as a main course for two or as a side dish for a larger group. And if you prefer a vegetarian option, omit the shrimp, and the dish will still be as flavorful and delicious.
Preparing the garlic and shallots and removing the shells from the shrimp took longer than making the rest of the dish. However, if you're looking for a delicious dinner for two that can be ready in less than 20 minutes (excluding the time to boil the water), then you should definitely give this recipe a try. For a more special touch, serve with a nice bottle of wine and some crusty bread. Doubling the amount of shrimp and buying a larger bag of mushroom ravioli will make it perfect for a couple of dinners and lunches.
Friday is going to be fun with this mushroom ravioli recipe!!!
TIPS to make Mushroom Ravioli:
- If you're making pasta, measure the correct serving size for the number of people you are cooking for. Avoid making too much, which can lead to overeating. We purchased the appropriate serving size of ravioli to help us from overeating. And it saves money because we don’t throw out any food!
- Avoid using excessive amounts of olive oil and butter like some chefs do on the Food Network. Instead, measure the amount needed accurately.
- When it comes to cheese, it's important to measure the amount you use, as it's easy to add too much and end up consuming a lot of unwanted calories.
- It's always a good idea to prepare all the ingredients before starting to cook. This can help reduce stress and also make the cooking process quicker. Additionally, you can take a moment to relax and enjoy a glass of wine while cooking. After all, it's the little things in life that count!
Check out some of our other Pasta Recipes: Fresh Tomatoes, Basel, Italian Sausage, Summer Pasta Salad, Ravioli Chicken and Spinach, Ravioli tossed in Homemade Tomato Sauce, Spicy Cheesy Air Fryer Ravioli, Homemade Pasta Three Cheese Ravioli, and several others that can be found through a search on the blog.
Tasty Mushroom Ravioli Recipe With Shrimp & Asparagus
A Few Things We Use
Ingredients
- 1 Tablespoon Olive Oil
- 1 Large Shallot
- 3 Cloves Garlic
- 1 Pound Asparagus
- 8 Ounces Shrimp About 10 - 12 Shrimp
- 1 Lemon
- 10 Ounces Mushroom ravioli We used Rana brand Fresh Ravioli
- 2 Ounces Parmesan cheese
- 1 Teaspoon Crushed red pepper flakes Optional
Instructions
- Chop shallot and garlic. Snap ends off asparagus, cut into bite-size pieces, and remove shells from shrimp
- Sauté the Shallot and Garlic.
- Bring water to a boil and add a couple of Tablespoons of Salt. Place Ravioli in boiling water and cook according to the package. Minus one minute. So if the package says to cook for 5 minutes only cook for 4 minutes. The additional minute will be cooked with the Shallot and Garlic.
- Add the Asparagus and sauté for about 2 to 3 minutes. Until the Asparagus starts to cook
- Add the Shrimp. Cook for 3 to 4 minutes. NOTE: if you want spice add Crushed Red Pepper.
- Add the Ravioli and 1 cup of the water from the Ravioli and lemon juice.
- Cook the mixture over low heat while stirring and gradually add 1 ounce of cheese. The cheese will thicken the sauce. Season with salt and black pepper to taste.
- Add additional cheese to the top of the dish before serving. Remember to measure the cheese
- Enjoy!!!!
Franklin Pence says
Very vague instructions. Ended up too watery with the sauce. Would not recommend.
Theresa Brown says
I am making this tonight! Love how the pasta water is incorporated as a liquid. Also the added red pepper flakes!