Lobster Ravioli with a Shrimp Cream Sauce

This dish is incredible! My kids devour it in seconds. Feel free to half the recipe because it is a lot. But this makes amazing leftovers to use for the next day and helps save time in the kitchen!

Lobster Ravioli with a Shrimp Cream Sauce
@nadines_homemade
26 oz @giovanniranausa Lobster Ravioli
2 tbsp ghee
2 tbsp avocado oil
1/2 yellow onion, diced
4 gloves garlic, minced
1 1/2 cup cherry tomatoes
2 C spinach roughly chopped
12 oz x-small or small frozen cooked shrimp
1/2 tsp Paprika
1/2 tsp Garlic powder
1/2 tsp Onion powder
1/4 tsp Nutmeg
2 C heavy whipping cream
1/2 cup grated Parmesan cheese
2/3 cup mozzarella shredded
Salt
Pepper

Lobster ravioli

1. Bring a large pot of salted water to a boil. This will be used to cook the ravioli.
2. Next in a large skillet add the ghee and avocado oil and heat on medium heat.
3. Add in the onions and sauté for a few minutes until they become translucent.
4. Add the garlic and cook for a minute.
5. Next add in the cherry tomatoes and cook until they begin to slightly blister and then add the spinach and sauté until it begins to wilt down.
6. Add in paprika, garlic powder, onion powder and mix for a minute.
7. Next add the heavy cream.
8. Then the Parmesan and mozzarella and mix well.
9. Add in the shrimp and mix until it’s warmed up and then set aside
10. Drop the ravioli into the pot of boiling water and cook according to the packaging.
11. Place the ravioli in a serving dish and top with the shrimp and cream sauce and serve right away.
12. Enjoy!

#shorts

[BryceHomier]

Pull the ravioli 1 to 2 minutes early and toss all of them into the sauce. Maybe add a wooden spoon full of the pasta water as well. Finish the cook in the sauce. :)