A few days of quarantine and social distancing has proven to be quite the challenge for our mental health. It’s hard to feel like we all aren’t going a little crazy in the midst of the world’s chaos. In order to bring some normalcy back into our lives, we created this ravioli recipe. It is simple in ingredients but elevated in taste and presentation. Just the act of eating a composed plate has helped us feel a little less out of our heads and more like we are participating in the real world.

This semi-homemade recipe involves just a few ingredients but really ups the game on what dinner looks like. We have taken pre-made lobster ravioli and combined it with shrimp, spinach, and a lemon cream sauce to create a recipe that feels a little more sophisticated in the days of freezer meals. As always with our recipes, substitute the ingredients you have on hand if you can’t find these in your grocery store. Frozen shrimp and frozen spinach are easy substitutes for fresh and any cheese flavor ravioli will be great in this recipe if you can’t find lobster ravioli in the refrigerated section of the grocery store.

Lobster Ravioli With Shrimp & Spinach

Makes: 2 servings

Prep Time: 15 minutes Total Time: 25 minutes

Ingredients:

• 1 packet lobster ravioli (about 12 in a package)
• 16 shrimp (about 3/4 lb), peeled and deveined
• 3 tbs olive oil
• 3 cloves garlic, minced and separated
• 6 cups packed fresh spinach (substitute 1 package frozen)
• juice and zest of one lemon
• 1/2 cup white wine
• 1/3 cup heavy cream
• salt and pepper to taste

Directions:

1. Heat a large saute pan over medium-high heat. Add the olive oil, 1 tbs garlic, and spinach and saute for 3-4 minutes, or until the spinach begins to wilt. You don’t want the spinach to wilt away completely, you just want to cook out most of the water. Remove the spinach from the pan onto a plate and set aside.
2. Add the second tbs of olive oil to the pan. Season the shrimp with salt and pepper and add them to the pan. Cook the shrimp 3 minutes per side and remove them from the pan onto the plate with the spinach.
3. Bring a medium pot of water to a boil. Add the ravioli and cook according to package directions.
4. While the ravioli are cooking, add the remaining tbs of oil to the saute pan. Add the remaining 2 tbs garlic and saute until fragrant, about 3 minutes. Add the lemon zest and juice and white wine to the pan. Whisk to combine and cook another 2 minutes to cook off the alcohol. Reduce the heat and add the heavy cream, Stir to combine and season with salt and pepper to taste.
5. When the ravioli have finished cooking, remove from the pot with a slotted spoon and place directly into the lemon cream sauce. Toss well to coat before adding the spinach and shrimp back into the pan. Cook another 2 minutes so that the flavors can combine. Season as necessary before serving.