Shrimp Ravioli
I test recipes every week and this Shrimp Ravioli is one I reach for when I want something that feels restaurant-quality but comes together fast. The creamed sauce is simple to make in the same pan you cook the shrimp in, which saves time and gives the sauce a clean shrimp flavor. Store-bought ravioli keeps this dish practical without sacrificing comfort.
This recipe is great for a weeknight or a relaxed weekend dinner. It balances protein, pasta, a little green from peas, and just enough Parmesan to make the sauce silky. Little hands-on time, big return on flavor.
Your Shopping Guide
Buying a few quality items up front makes this dish easy to finish perfectly. Follow the ingredient list on the recipe, but when you shop, look for a few specifics: medium shrimp (51/70-count) are a reliable size for texture and cooking time; choose a store-bought ravioli you like—Spinach and Ricotta, 4-Cheese, or 5-Cheese all play well with a light cream sauce.
Pick low-sodium chicken broth so you can control the salt of the final dish. Pre-grated Parmesan will work, but finely grated yields a smoother melt in the sauce. If you buy frozen shrimp or frozen peas, make sure you thaw them properly before cooking so everything heats evenly.
Ingredients
- 1 pound medium shrimp (51/70-count) peeled and deveined with tails removed (fresh or frozen and thawed) — the main protein; medium size cooks quickly and stays tender.
- 1 tablespoon extra-virgin olive oil — for quick, high-heat searing of the shrimp; adds flavor and helps prevent sticking.
- 1 tablespoon unsalted butter — builds the roux and adds richness to the sauce.
- ½ teaspoon kosher salt — seasons the shrimp early so the flavor penetrates.
- ¼ teaspoon ground black pepper — simple seasoning for the shrimp and sauce.
- 1 cup low-sodium chicken broth — thins the sauce and adds savory depth without overpowering the shrimp.
- 1 cup nonfat milk — the primary liquid for the creamy sauce; keeps it lighter than heavy cream.
- 2 tablespoons all-purpose flour — forms a quick roux with butter to thicken the sauce.
- 1 teaspoon garlic powder — convenient garlic flavor that dissolves into the sauce evenly.
- ½ teaspoon onion powder — boosts savory notes without needing fresh aromatics.
- ⅛ teaspoon red pepper flakes — adds a touch of heat; adjust to taste.
- 1 package store-bought Ravioli (Spinach and Ricotta, 4-Cheese, or 5-Cheese would all be delicious!) — the convenient pasta element; choose your favorite filling.
- ½ cup finely grated Parmesan cheese or 3/4 cup shredded; about 2 ounces — melts into the sauce for flavor and creaminess.
- ¾ cup frozen green peas thawed — a sweet pop of color and texture; use thawed so they heat quickly.
- 2 tablespoons chopped fresh parsley or basil — bright finish; choose parsley for freshness or basil for a sweeter note.
Shrimp Ravioli in Steps
Follow these steps in order. I keep the sauce and ravioli cooking in the same skillet for control and to let the pasta pick up the sauce flavor.
- Rinse the 1 pound shrimp and pat dry with paper towels. Heat 1 tablespoon extra-virgin olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the shrimp, then sprinkle with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Cook 2 to 3 minutes, stirring occasionally, until the shrimp are opaque and just cooked through. Transfer the shrimp to a plate and set aside.
- Reduce the heat to medium. Add 1 tablespoon unsalted butter to the skillet and let it melt. Sprinkle 2 tablespoons all-purpose flour over the melted butter and cook 30 seconds, whisking constantly, until the flour is lightly browned and aromatic.
- Slowly whisk in 1 cup low-sodium chicken broth, a few tablespoons at a time, then whisk in 1 cup nonfat milk the same way, scraping the bottom of the pan and breaking up any lumps. Stir in 1 teaspoon garlic powder, ½ teaspoon onion powder, and 1/8 teaspoon red pepper flakes. Bring the sauce to a gentle boil.
- Add 1 package store-bought ravioli to the simmering sauce in a single layer. Cook, stirring occasionally, until the ravioli are al dente according to the package instructions. Reduce the heat to low.
- Stir in ½ cup finely grated Parmesan cheese (or ¾ cup shredded), ¾ cup thawed frozen green peas, and the reserved shrimp. Stir just until everything is warmed through, about 30 seconds to 1 minute. Remove from heat.
- Serve immediately, sprinkled with 2 tablespoons chopped fresh parsley or basil.
Top Reasons to Make Shrimp Ravioli
Quick, restaurant-style dinner: The shrimp cooks in minutes and the sauce comes together in the same pan, so you can have a polished plate in under 30 minutes.
Minimal hands-on effort: Using store-bought ravioli and a simple roux-based sauce keeps the technique straightforward without losing flavor.
Balanced and family-friendly: The dish has protein, pasta, and peas, so it’s easy to serve without a lot of side dishes. The mild sauce is broadly appealing, and you can customize the ravioli filling to your family’s taste.
Flexible for leftovers: It reheats well and can be portioned for lunches, making it a practical weeknight winner.
What to Use Instead
This recipe already includes a few choices in the ingredient list—use them to tailor the dish.
- Ravioli options listed on the package — Spinach and Ricotta, 4-Cheese, or 5-Cheese are all named in the ingredients and each gives a different flavor profile without changing the recipe structure.
- Parmesan form — the recipe allows either ½ cup finely grated Parmesan or ¾ cup shredded; use whichever you have. Finely grated will integrate more smoothly.
- Chopped fresh parsley or basil — the recipe calls for either; choose parsley for brightness or basil for a sweeter herbal finish.
Kitchen Gear Checklist
Must-haves
- Large nonstick skillet — the recipe specifies a large nonstick skillet for cooking shrimp and sauce without sticking.
- Whisk — essential for making the roux and incorporating the liquids without lumps.
- Spatula or wooden spoon — to stir the ravioli and finish the dish gently.
- Paper towels — for patting shrimp dry before searing.
Nice-to-haves
- Fine grater for Parmesan — gives the best texture for melting into the sauce.
- Colander or slotted spoon — helpful if you need to drain thawed peas or remove ravioli from water if you choose to boil separately (optional).
Frequent Missteps to Avoid
- Overcooking the shrimp — shrimp cook very fast; remove them as soon as they turn opaque. Overcooked shrimp become rubbery and dry the dish.
- Skipping the roux step — not browning the flour briefly can leave a raw flour taste or a lumpy sauce. Cook those 30 seconds and whisk constantly.
- Adding ravioli to sauce that’s boiling too hard — keep the sauce at a gentle simmer so ravioli cook evenly without tearing.
- Not thawing frozen peas — adding frozen peas straight in can cool the sauce and lengthen the reheating time; thaw them for quicker, even warming.
Seasonal Twists
Spring: If fresh peas are available, use them in place of frozen for a sweeter, brighter flavor. The recipe already calls for peas, so this is the simplest seasonal swap.
Summer: Swap parsley for basil (the ingredient list allows either) and add it last for a fragrant finish that highlights summer herbs.
Winter: Lean into the comfort element by using the richer ravioli filling—4-Cheese or 5-Cheese—mentioned in the ingredient list for a warmer, more sauce-forward meal.
What Could Go Wrong
Sauce too thin: If the sauce doesn’t thicken, ensure you cooked the flour briefly in butter (the roux). If it’s still thin, reduce gently over low heat while stirring until it coats the spoon.
Sauce too thick: If it tightens up too much, whisk in a splash of the low-sodium chicken broth called for in the ingredients—add a tablespoon at a time until it loosens.
Ravioli tearing: Stir gently and keep ravioli in a single layer as directed. Overcrowding or aggressive stirring can break delicate pasta.
Undersalted final dish: The recipe uses low-sodium broth and modest salt on shrimp; always taste before serving and adjust with a small pinch of kosher salt if needed.
Prep Ahead & Store
Make-ahead: You can cook the full dish and cool it quickly, then refrigerate in an airtight container for up to 2 days. Reheat gently over low heat with a splash of low-sodium chicken broth to loosen the sauce.
Freezing: Because the sauce contains milk and fresh pasta, freezing changes the texture. If you need to freeze, freeze portions without the fresh herbs and thaw slowly in the refrigerator overnight before reheating.
Leftovers: Reheat on the stovetop over low heat, stirring frequently. Add a small splash of chicken broth or a teaspoon of butter if the sauce needs smoothing.
Reader Q&A
Can I use frozen shrimp?
Yes. Thaw the shrimp fully and pat them dry before cooking. Excess moisture will lower the pan temperature and prevent proper searing.
Can I boil ravioli separately?
You can, but the recipe is written to cook ravioli directly in the sauce so the pasta absorbs more flavor. If you boil separately, reserve a little pasta water and finish the sauce with it for cohesion.
Can I make this dairy-free?
The recipe uses milk and Parmesan for creaminess. Substituting non-dairy milks or plant-based cheese will change texture and flavor; if you try that, expect a different result and adjust seasoning to taste.
Hungry for More?
If you like the convenience of store-bought ravioli, try the other fillings mentioned in the ingredient list next time: Spinach and Ricotta for a lighter green note or a richer 4-Cheese/5-Cheese option for extra comfort. Serve with a crisp green salad or roasted vegetables if you want a fuller plate.
Make this Shrimp Ravioli when you want something quick, polished, and forgiving. Little steps—patting shrimp dry, taking the sauce from simmer to low heat—make a big difference in texture and final flavor. Enjoy.
Shrimp Ravioli
Ingredients
Method
- Rinse the 1 pound shrimp and pat dry with paper towels. Heat 1 tablespoon extra-virgin olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the shrimp, then sprinkle with ½ teaspoon kosher salt and ¼ teaspoon ground black pepper. Cook 2 to 3 minutes, stirring occasionally, until the shrimp are opaque and just cooked through. Transfer the shrimp to a plate and set aside.
- Reduce the heat to medium. Add 1 tablespoon unsalted butter to the skillet and let it melt. Sprinkle 2 tablespoons all-purpose flour over the melted butter and cook 30 seconds, whisking constantly, until the flour is lightly browned and aromatic.
- Slowly whisk in 1 cup low-sodium chicken broth, a few tablespoons at a time, then whisk in 1 cup nonfat milk the same way, scraping the bottom of the pan and breaking up any lumps. Stir in 1 teaspoon garlic powder, ½ teaspoon onion powder, and 1/8 teaspoon red pepper flakes. Bring the sauce to a gentle boil.
- Add 1 package store-bought ravioli to the simmering sauce in a single layer. Cook, stirring occasionally, until the ravioli are al dente according to the package instructions. Reduce the heat to low.
- Stir in ½ cup finely grated Parmesan cheese (or ¾ cup shredded), ¾ cup thawed frozen green peas, and the reserved shrimp. Stir just until everything is warmed through, about 30 seconds to 1 minute. Remove from heat.
- Serve immediately, sprinkled with 2 tablespoons chopped fresh parsley or basil.
Notes
To Store. This recipe is best enjoyed the day it is made but can last up to 2 days in the refrigerator.
To Reheat. Gently warm in the microwave or on the stovetop with a splash of chicken stock or milk to keep the pasta from drying out and to rehydrate the sauce.
