Shrimp Scampi Ravioli with Sun-Dried Tomatoes, Artichoke, & Spinach
Serving Size: 2-3
12 oz. Pappardelle's Shrimp Scampi Ravioli 4 tablespoons butter, divided 1 shallot, minced 1/4 c. sun-dried tomatoes, sliced 1/2 c. artichoke hearts, sliced if desired 3/4 c. spinach, loosely packed 1/2 c. white wine Salt & Pepper
Bring a pot of salted water to boil. Add ravioli and cook 8-10 minutes, stirring occasionally.
Melt two tablespoons butter in a sauté pan over medium-low heat; add shallots and cook until soft and fragrant, 3-4 minutes. Add sun-dried tomatoes, artichoke hearts, and spinach, seasoning with salt and pepper.
Increase heat to medium to medium-high and deglaze with white wine. When wine reduces by half, add remaining two tablespoons of butter, lower heat to medium-low, and stir until incorporated.
When cooked through, remove ravioli with a slotted spoon and place in sauté pan. Add a ladle of pasta water and stir to combine sauce, seasoning with salt and pepper to taste.