– fresh or frozen ravioli – extra large shrimp – clove garlic – grape tomatoes – chicken stock – butter – flour – Italian parsley – extra virgin olive oil – grated Romano cheese – ground black pepper
Add the shrimp and garlic to the pan and continue to saute the ingredients. Add more olive oil if needed. Cook the shrimp till about half way done.
Add the chicken stock and stir the ingredients to remove any bits stuck to the pan.
Add the chicken stock and stir the ingredients to remove any bits stuck to the pan.
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 with the tomatoes and mix together.
Add the grated Romano cheese, chopped parsely and black pepper. Mix well.
Add the grated Romano cheese, chopped parsely and black pepper. Mix well.