This Pretty in Pink Frutti Di Mare Ravioli is a decadent seafood delight made with Celentano 4 Cheese Raviolis that 'swim' with the fishes in the creamy pink sherry sauce!
Get the recipe below
2 tablespoons butter
1 tablespoon olive oil
1 leek, white and light green parts chopped (about 1 ½ cups)
8 cloves garlic, chopped
8-ounces mushrooms, chopped
1 red bell pepper, chopped
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon Italian seasoning
¾ cup dry sherry
1, 15-ounce can chopped tomatoes
2 tablespoons tomato paste
1 tablespoon anchovy paste
1 cup seafood stock
1 cup heavy cream
¾ cup parmesan
1-pound raw shrimp, peeled and deveined
½-pound raw scallops, chopped
½-pound mussel meats (if frozen, thawed)
¾-pound baby clam meats (if frozen, thawed)
3 cups baby spinach leaves
2 tablespoons lemon juice
1, 19-ounce bag Rosina Celentano 4 Cheese Ravioli, cooked to al dente
4 tablespoons fresh parsley, chopped
Melt the butter with the olive oil in a large deep skillet over medium high heat. Add the leeks, garlic, and mushrooms to the pan and cook for 3-4 minutes until soft and fragrant.
Add the red bell pepper, salt, pepper, Italian seasoning, and sherry to the pan. Cook, stirring frequently, until most of the sherry has absorbed into the veggies, 3-4 minutes.
Add the chopped tomatoes, tomato paste, anchovy paste, stock, and heavy cream to the pan. Bring to a boil and cook, stirring, as the sauce thickens for 3 minutes. Stir in the parmesan, ¼ cup at a time.
Add the shrimp and scallops with any juices and cook until the shrimp curl and turn pink. Add the mussels, clams, spinach, and lemon juice. Toss, cooking, until the spinach is all wilted and everything is well coated. Add the ravioli and half of the parsley. Toss until the raviolis are coated in sauce. Garnish with parsley.