Fragrant Lemon & Mascarpone Ravioli with Pan-Seared Shrimp

Ingredients

• 1 pack (9 oz.) Nuovo Pasta Fragrant Lemon & Mascarpone Ravioli
• 2 tbsp Extra virgin olive oil
• 1 Garlic clove, chopped
• 4oz Large raw shrimp, peeled and de-veined, ready to use (about six shrimp per person)
• ½ Cup Dry white wine
• ¼ Cup Fresh lemon juice
• Salt and pepper to taste
• 1 Tbsp Fresh parsley, chopped
• 1 tsp Lemon zest

Directions

1. Wash and finely chop parsley. Wash a lemon (preferably organic), zest it, and finely chop the zest. Mix with the chopped parsley. Reserve ¼ cup of the juice. Finely chop garlic.
2. Heat oil in a large non-reactive pan on medium heat; add garlic and shrimp and cook for a few minutes (depending on shrimp size), turning shrimp once. Shrimp is ready when curled up. Be careful not to overcook.
3. Add wine and lemon juice; cook for one more minute to evaporate alcohol and slightly thicken the sauce.
4. Season with salt and pepper to taste.
5. Cook ravioli separately in salted boiling water according to package directions.
6. Drain ravioli and place on a serving platter, alternating with the cooked shrimp. Spoon the remaining pan sauce on top. 
7. Garnish with mixed parsley-lemon zest and enjoy!

Product Used