Home > Recipes > Celentano Garlic Florentine Ravioli with Black Tiger Shrimp, Fresh Asparagus and Sun-Dried Tomatoes in a Brandy Tomato Cream Sauce

Celentano Garlic Florentine Ravioli with Black Tiger Shrimp, Fresh Asparagus and Sun-Dried Tomatoes in a Brandy Tomato Cream Sauce

Name: Celentano Garlic Florentine Ravioli with Black Tiger Shrimp, Fresh Asparagus and Sun-Dried Tomatoes in a Brandy Tomato Cream Sauce
Ingredients: 1 lb. Celentano Garlic Florentine Ravioli; 12 each Black Tiger Shrimp peeled and tails removed; 2 Cups Asparagus sliced; 1 Cup Sun-Dried Tomatoes; 4 Cups Marinara Sauce; 1 Cup Heavy Cream; ½ Cup Brandy; 2 Tablespoons Olive Oil; Salt and black pepper to taste; ¼ Cup Parmesan Cheese

Serves: 4

Foodservice Recipes, Pasta Recipes

Ingredients

1 lb. Celentano Garlic Florentine Ravioli
12 each Black Tiger Shrimp, peeled and tails removed
2 Cups Asparagus, sliced
1 Cup Sun-Dried Tomatoes
4 Cups Marinara Sauce
1 Cup Heavy Cream
½ Cup Brandy
2 Tablespoons Olive Oil
Salt and black pepper, to taste
¼ Cup Parmesan Cheese

Directions

Bring a large pot of slightly salted water to a boil. Cook ravioli in the boiling water for 8-10 minutes, or until done. Drain and set aside.

Place a large sauté pan over medium heat, add the olive oil and shrimp season with salt and black pepper. Cook shrimp 3-4 minutes per side. Remove and set aside.

Add the sun-dried tomatoes and asparagus to the pan, stir to coat all ingredients, deglaze pan with brandy, add the heavy cream, and reduce heat to low and allow to simmer and cream to thicken. Stir in t he marinara sauce and continue to warm the sauce.

Add in the cooked ravioli and shrimp, stir to combine all ingredients.

Divide among serving plates and serve immediately.

Celentano Garlic Florentine Ravioli with Black Tiger Shrimp, Fresh Asparagus and Sun-Dried Tomatoes in a Brandy Tomato Cream Sauce

Ingredients

Directions

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