Ravioli with Pesto, Shrimp and Arugula


Shrimp, peeled and deveined

Pesto sauce 



Parmesan cheese


Himalayan salt


Cook the ravioli per package instructions. Meanwhile please arugula that you have tossed with 1 tablespoon of lemon juice per serving sprinkled with Himalayan salt and fresh Parmesan cheese on the bottom of the plate. When the ravioli have finished cooking toss them lightly in a tablespoon of pesto and place on top of the arugula. Cook the shrimp on the stove with 1 tablespoon of pesto and a dash of olive oil until cooked through and then place the shrimp on top of the ravioli ( as many as you like) finally top with prosciutto, I like to crisp it in the oven on 375 for 10 minutes, and then sprinkle the dish with more Parmesan cheese.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s