Indulge in these delightful, creamy shrimp-filled pockets that will elevate your dinner to an Italian feast tonight!

1

Start by boiling a large pot of salted water. Once it's at a rolling boil, add the ravioli and cook according to the package instructions, usually around 4-5 minutes. When done, drain and set aside.

2

In a separate pan, heat 2 tablespoons of olive oil over medium heat. Add minced garlic and sauté for about 1-2 minutes, until fragrant.

3

Add the shrimp to the pan and cook for about 3-4 minutes until they turn pink and opaque. Make sure to stir occasionally.

4

In a mixing bowl, combine the cooked shrimp, ricotta cheese, parmesan cheese, egg, parsley, salt, and black pepper. Mix well until all ingredients are thoroughly combined.

5

Once the ravioli are cooked and drained, take one piece, and place about 1 tablespoon of the shrimp and cheese filling into the center. Carefully fold the ravioli over and press the edges to seal. Repeat with the remaining ravioli.

6

In a large skillet, you can heat a bit more olive oil over low heat and gently add the stuffed ravioli. Cook for about 3-4 minutes on each side until lightly golden.

7

Serve the ravioli with a sprinkle of additional parmesan cheese and fresh parsley on top for garnish.

4

• Add a hint of lemon zest to the cheese filling for a refreshing twist.
• Top with a homemade tomato sauce or a creamy Alfredo sauce for added flavor.
• Incorporate sautéed spinach or kale into the filling for an extra nutrient boost.

• Make sure not to overcook the shrimp to keep them tender.
• Seal the edges of the ravioli tightly to prevent the filling from leaking out when cooking.
• Feel free to adjust the cheese ratio based on your taste preferences.

• fat: 20g
• protein: 28g
• calories: 400
• carbohydrates: 30g

Rich in protein from shrimp and cheese, this dish provides energy and satiety while also offering healthy fats for a balanced meal.

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