Ravioli and Shrimp Scampi – Inside my Restaurant Kitchen

In my restaurant days finding new ways to use product we already had on hand was a bonus.  If you came up with a new special to run and didn’t have to buy any other ingredients, that was a win-win situation.  You’re customers got something new to try and you didn’t have to bring any new products into your restaurant.  When you’re cooking at home keeping your inventory down and not bringing in new items isn’t quite as important, but learning to make new dishes with food that you already have on hand or have worked with can change everyone’s outlook on dinner.

We always had homemade ravioli on hand in my last restaurant, and even though I could eat anything I wanted, ravioli with butter, Romano cheese and black pepper was always one of my favorite dinners.   I think you always lean towards using ingredients you enjoy eating and since I loved ravioli, I used it often in a variety of specials.   Ravioli was fairly inexpensive so that meant I could splurge a little on the other ingredients, and shrimp were always a welcome addition to just about any dish, making an inexpensive average meal into an extra special dinner.

Spinach and cheese ravioli topped with shrimp in a garlic scampi sauce

I do most of my grocery shopping at my local Wegman’s  and they have an excellent brand of fresh pasta that is pretty darn close to homemade, and without all the work.  They have quite a selection of ravioli, they come  stuffed with ricotta and  basil , portabella’s , or spinach  each finished in a slightly different shape, so you can tell them apart.

Ricotta and spinach ravioli topped with shrimp in a scampi sauce

Lisa couldn’t get over how much she enjoyed this dinner ( I couldn’t believe I had never made it for her before).  It just goes to show you how easy it is to make Restaurant Style meals in your own home at a fraction of the cost of going out for dinner.   Just think, this amazing Ravioli Scampi costs less to make per person than the price of most fast food value meals and takes minutes to prepare.   Staying home for dinner doesn’t have to be boring,  and not only do you save money, but you eat better.   I hope you give this meal a try,  just add a loaf of good Italian bread and a salad and you’ll be in heaven.

5.0 from 3 reviews
Ravioli and Shrimp Scampi
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Cuisine: Italian
Serves: 2
Ingredients
  • 12 ounces fresh or frozen ravioli of your choice (I used Spinach Ricotta)
  • 8 - extra large shrimp - peeled and deveined ( I used 16-20 count)
  • 4 ounces sliced white mushrooms
  • 1 clove garlic chopped
  • 10-12 grape tomatoes sliced in half (I used tri-color heirloom)
  • ½ cup chicken stock
  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 teaspoon Italian parsley chopped
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon grated Romano cheese
  • freshly ground black pepper to taste
Instructions
  1. Get water ready for ravioli, mine only took 8 minutes to cook so don't start cooking these until the scampi is almost ready.
  2. Over medium high heat place a large sauté pan, when it gets hot carefully add the olive oil and then the chopped garlic.
  3. Allow the garlic to sear for about 15 seconds then add in the shrimp and let them cook for 2-3 minutes until they are almost done.
  4. Remove the shrimp from the pan and add in the mushrooms, sauté the mushrooms for a few minutes then add in the tomatoes and allow them to cook for about 30 seconds.
  5. *If you are using fresh ravioli this would be the time to add the ravioli to the boiling water
  6. Add the chicken stock and allow to come back to a low boil, reduce heat .
  7. Press the butter into the flour getting as much flour pressed in as you can. (this is called a beurre manie) place this into the hot stock and mix together. This will thicken the stock.
  8. Add the shrimp back in, and finish with the grated Romano cheese and freshly ground black pepper. Turn off the heat and add in chopped parsley
  9. Drain the Ravioli and place 4-5 ravioli on each plate then top with shrimp and equal amounts of mushrooms, tomatoes and sauce.
  10. Then sit down to your Restaurant style dinner of Ravioli and Shrimp Scampi!

 

Since you saved so much on dinner why not buy a bottle of wine and rent a movie,  now that’s what I call a great home date night!

Comments

  1. I’m drooling over your description! Makes me want to go get some fresh shrimp to make these right now. It’s only breakfast time, but I’m already thinking of dinner. Thanks for sharing this great shrimp scampi recipe, one of my faves! Happy weekend, Chef Dennis!

  2. This is a recipe I will try on guest – thanks

  3. Ravioli is one of the pastas I would love to figure out how to make gluten-free. This is a great combination of flavors, and you’ve inspired me to do a little experimentation in the kitchen! In the meantime, I’ll be pouring this over gluten-free penne!

  4. Another fantastic meal Dennis. I believe I could just cook your posted recipes and be perfectly happy.

  5. Oh wow! This looks fantastic chef!

  6. I’m sure the flavors are fantastic, and visually it’s gorgeous! Paying attention to the presentation is another key to Restaurant Style meals! ;)

  7. What a beautiful looks meal!!! Who wouldn’t love this?

  8. Hi Chef Dennis! This looks really delish. It’s my first time checking out your blog, but I am so glad I found it! I have come across tons of food blogs by foodies and home cooks. And many of them are fabulous, but I really wanted to find blogs by professional chefs and read about their experiences in the professional kitchen. There is always so much madness going on and I think chefs always have some fascinating stories to share. In my kitchen, there’s always something whacky going on! That’s the food industry for ya.

    I look forward to reading more of your blog…and even asking questions in the near future!

  9. Thank you, Chef Dennis! I wanted to try something new and I just made this for dinner tonight. My husband loved it! I will be adding this recipe to my favorite recipe’s box. I would like to thank you from my kitchen to your restaurant kitchen for sharing your delicious recipe.
    Thx,
    Baker B

  10. Thank you Chef, now we know what we ‘re having for lunch today!:):) Also, a big thank you for teaching us beurre manie (at first we thought it was roux) :) !

  11. Just tried it. Amazing dish Chef! Thank you, it was really a wonderful meal!

  12. Excellent recipe….however, is there a shortcut I could take by just putting a jar of Alfredo sauce? (i.e Trader Joes has a good one)?

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