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30 Minute Meals - Week 2 - Ricotta and Spinach Ravioli with a Shrimp and Mushroom Sauce - Italy

Welcome to my 30 minute meals series! Lately it has felt like there are too few hours in the day to do all the things I need to get done. With the summer coming to an end and the kids back in school I am sure I am not alone. Since making fresh and delicious meals for my family is very important to me, I have resorted to my secret weapon - 30 minute meals. Simple, delicious and quick recipes that dazzle the taste buds for when it gets really busy. Join me in September and October for my 30 minute meal series! Today I will be sharing my recipe for Ricotta and Spinach Ravioli with a Shrimp and Mushroom Sauce Enjoy!!!

Ricotta and Spinach Ravioli with a Shrimp and Mushroom Sauce

Preparation time: 10 minutes Cooking time: 25 minutes Total time: 35 minutes

Ingredients (serves 4) 1 lb/16 oz /454 g cheese ravioli – 1 pack 4 tablespoons olive oil 2 cloves garlic, minced 8 oz/0.5 lb/227 g cooked shrimp ¼ teaspoon allspice, ground Freshly ground black pepper to taste Salt to taste 2 bay leaves 1 red onion (1 cup), sliced into rings ½ red bell pepper (½ cup), chopped 1 cup mushrooms, thinly sliced 1 cup baby spinach, whole

Method 1. Add water and 1 bay leaf to a pot, then bring to boil over high heat (use 5 quarts of water per pound of ravioli). 2. Add the ravioli and a pinch of salt to reduce sticking and boil for 8–10 minutes, stirring occasionally. 3. Drain the ravioli and set aside (the ravioli should be added to the sauce soon after it is cooked to avoid sticking). 4. Heat the olive oil in a medium saucepan over medium heat, then add the garlic and cook for 1 minute

5. Add the shrimp, allspice, freshly ground black pepper, salt and 1 bay leaf, then cook for 5 minutes. 6. Next add the onions, red bell pepper and mushrooms and cook for another 5 minutes. 7. Toss the ravioli in the sauce and cook for 2 minutes. 8. Add the spinach and cook for another 2 minutes.

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