Monday, March 12, 2012

Chicken Ravioli in White Sauce with Shrimp and Veggies


1 bag fresh chicken ravioli
1 bottle of bertolli white sauce
1 lb medium shrimp
1 red pepper
1 bag of baby spinach
3 cloves of garlic
pinch of ground pepper
2 tbsp olive oil


Cut peppers long ways and slice garlic thinly. Olive oil in to the pan and saute garlic in medium heat until translucent in color. Add in peppers, shrimp, and ground pepper, cook until shrimp changes color. Pour white sauce and let it start to simmer. Add ravioli and stir ingredients slowly. Cover pan and simmer approximately 5 minutes. Lastly, add spinach and cover pan to cook spinach, Stir all ingredients to coat with sauce. 

Note: Best with homemade wheat garlic french bread or rolls.

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