June 12 Cheese and Spinach Ravioli with Garlicky Shrimp
We were supposed to bbq but by the end of the afternoon it felt like it could rain at any second and neither of us felt like bbqing anymore. Little Shack had a friend over until about 6:30 and and it was kind of getting late so whatever we ended up making, it had to be quick and easy or else we would be eating half an hour before bedtime. I had some really nice yellow tomatoes that I bought at a farmer's market a couple of days ago so I thought maybe some sort of pasta with a nice, mellow yellow tomato sauce. I was originally planning to do some sort of panzanella salad with them but nobody needs bread salad to go with their pasta, do they. At the grocery store, Shack saw some fresh ravioli stuffed with spinach and cheese so we grabbed those and then we got a bag of shrimp, some other stuff and came home.
I chopped up the tomatoes with the one red tomato that I had on hand, cooked the shrimp in lots of olive oil, garlic and butter and just sort of went from there. For a total flying by the seat of my pants dish right up until it made it to the plate, it was pretty darned tasty.
Spinach and Cheese Ravioli with Garlicky Shrimp and Yellow Tomatoes
250 g of shrimp, cleaned and shelled
2 cloves garlic
1 tbls butter
extra virgin olive oil
3 yellow tomatoes, chopped
1 small red tomato, chopped
450g spinach cheese ravioli
1 sprig of fresh thyme
freshly grated parmesan
bring a bit pot of salted water to a boil.
In a sauté pan, heat up a pan over med heat. Add a good glug of extra virgin olive oil and butter and sauté the garlic until it just starts to get a bit golden. Throw in the shrimps and toss. Cook until just starting to turn pink. Splash in about 2 or 3 tbls of white wine and continue to cook until the shrimps are just cooked. Put the shrimps and any liquid into a bowl and set aside.
Put the ravioli into the boiling water. It should take about 7 or 8 minutes to cook.
Pour a bit more olive oil into the pan, add the shallot and sauté for a few minutes. Add the tomatoes and cook over med high heat while the pasta cooks. After about 4 minutes add another bit of white wine, about 3 tbls, the fresh thyme and let it cook for another few minutes. Add the shrimp and juices back into the pan with the tomatoes.
By now your pasta should be cooked so remove it with a slotted spoon and add it to the shrimp and tomatoes, give it a few tosses to make sure it's all mixed together and top each serving with a small handful of freshly grated parmesan.