Jumbo Shrimp and Seafood Ravioli in Rose Sauce
with Mushrooms, Pine Nuts and Garlic Bread
This rose cream sauce pairs perfectly with umami-rich mushrooms, jumbo shrimp and subtly sweet seafood ravioli. We've brought tarragon along for the ride to add freshness, while toasted pine nuts add nuttiness and crunch. You won't want to lose any of the luscious sauce, so there's even garlic bread to mop it all up!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
350 g
Seafood Ravioli
(Contains Egg, Clam/Palourde, Milk, Wheat, Shrimp, Lobster, Oats)
113 mL
Cream
(Contains Milk)
2 tbsp
Tomato Sauce Base
113 g
Mushrooms
1 tbsp
Cream Sauce Spice Blend
(Contains Wheat)
2 unit(s)
Garlic, cloves
7 g
Tarragon
28 g
Pine nuts
(Contains Pine nuts/Noix de pin)
56 g
Spring Mix
113 g
Baby Tomatoes
1 tbsp
White Wine Vinegar
(Contains Sulphites)
1 unit(s)
Ciabatta Roll
(Contains Barley, Wheat)
285 g
Jumbo Shrimp
(Contains Shrimp)
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Sugar*
Nutrition Values
Utensils
Instructions
Before starting, preheat the broiler to high.Remove 1 tbsp (2 tbsp) butter from the fridge and set aside to come up to room temperature.Wash and dry all produce. Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Thinly slice mushrooms. Strip tarragon leaves from stems. Finely chop 1 tbsp (2 tbsp). Peel, then mince or grate garlic. Halve tomatoes.Combine 1 tbsp (2 tbsp) softened butter and half the garlic in a small bowl. Season with salt and pepper.Using a strainer, drain and rinse jumbo shrimp, then pat dry with paper towels. Season with salt and pepper.
Heat a large non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on pine nuts so they don't burn!) Transfer to a plate.Meanwhile, add vinegar, 1/4 tsp (1/2 tsp) sugar and 1 tbsp (2 tbsp) oil to a large bowl. Season with salt and pepper, to taste, then whisk to combine.
Add ravioli to the boiling water, then reduce heat to medium-high. Cook, stirring occasionally, until tender, 3-4 min. Reserve 1 cup (2 cups) pasta water, then drain ravioli.Reheat the same pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.** Remove from heat, then transfer to a plate.
Reheat the same pan over medium-high. Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add mushrooms, then season with salt and pepper. Cook, stirring occasionally, until golden, 2-3 min.Add remaining garlic. Cook, stirring often, until fragrant, 30 sec.Sprinkle Cream Sauce Spice Blend over pan, then add reserved pasta water, cream and tomato sauce base. Bring to a simmer.Simmer, stirring occasionally, until sauce reduces slightly, 1-2 min.
Add ravioli to the pan with sauce. Cook, gently stirring occasionally, until sauce thickens slightly and coats ravioli, 1-2 min. Remove the pan from heat. Sprinkle in half the tarragon. Season with salt and pepper, to taste, then gently stir to combine.While sauce simmers, halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Spread garlic butter over cut sides.
Broil ciabatta in the top of the oven until golden-brown, 1-2 min. (TIP: Keep an eye on them so they don't burn!)Meanwhile, add spring mix and tomatoes to the bowl with vinaigrette, then toss to combine.Halve ciabatta diagonally.Divide ravioli and jumbo shrimp between bowls. Sprinkle pine nuts and any remaining tarragon over top, if desired.Serve salad and garlic bread alongside.
