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


  1. Bring a pot of salted water to boil. Add ravioli and cook 8-10 minutes, stirring occasionally.
  2. 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.
  3. 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.
  4. 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.