At our Farmer's Market, there is a great stand that sells homemade, fresh pastas. This past week, I purchased their whole wheat basil pesto ravioli. I decided to come up with a tomato white wine sauce to go along with it, and include shrimp as the protein. The sauce turned out very good - the only thing I would note is that it's not very saucy -- but enough to coat the ravioli. Definitely give it a go with some regular pasta!
Ingredients:
1 package ravioli (basil pesto for this go around - about 18 of them)
3 tb olive oil
1 clove garlic (I'd add 1-2 more cloves if you're using regular pasta)
1/2 cup (approx.) chicken broth (low-sodium)
1/3 cup (approx.) dry white wine
1 lemon, juiced
1-2 tb tomato paste
1 cup chopped artichoke hearts (I used marinated ones from the olive bar and just pat them a little dry for the flavoring)
handful of cherry tomatoes, cut in half (I used small orange heirloom)
1/2 -3/4 pound shrimp (peeled and deveined) - depends on how many shrimp you prefer
dash of Italian seasoning
salt and pepper, to taste
Parmesan cheese, to top the pasta
Directions:
Bring a pot of salted water to a boil for the pasta. In the meantime, heat a sauce pan with 2 tb of olive oil over medium-high heat. Rinse and pat the shrimp dry and season with the Italian spices on both sides. Saute the shrimp in the pan for 2-3 minutes per side until almost cooked through. Set aside on a plate. Toss the pasta in the boiling water once ready - cook per the pasta's instructions. Heat the remaining tb of olive oil and sauce the garlic until soft, approximately 2 minutes. Add the chicken broth, white wine, lemon juice, tomato paste, tomatoes, and a dash of salt and pepper. Cook over high heat until it reduces down a bit - approximately 5 minutes. Add the artichokes and mix in with the sauce. Reduce the heat to medium and place the shrimp back in the pan. Stir well to combine the shrimp into the sauce and serve over the drained pasta, with a splash of the pasta water.
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