Ravioli Seafood Recipe

Cook pasta water

Bring 6 cups of water to a rolling boil in a large pot. Add 1 tablespoon salt to the water.

Cook ravioli

Add 1 lb cheese ravioli to the boiling water and cook according to package instructions until just al dente (usually 3–5 minutes for fresh/refrigerated). Reserve 1/2 cup of the pasta cooking water, then drain ravioli gently and set aside on a warm plate.

Pat shrimp and scallops dry with paper towels. Season lightly with 1 teaspoon salt and 1/2 teaspoon black pepper.

Heat 2 teaspoons olive oil in a large sauté pan over medium-high heat until shimmering. Add the shrimp in a single layer and sear 30–45 seconds per side, until just pink and opaque. Remove shrimp to a plate and keep warm.

Add the scallops to the same pan (add a touch of oil if needed) and sear 1–1.5 minutes per side until golden and just cooked through. Remove scallops and keep with shrimp. Leave any fond in the pan for the sauce.

Reduce heat to medium. Add 2 tablespoons butter and 1 tablespoon olive oil to the pan. When butter melts, add the minced shallot and sauté 2–3 minutes until softened and translucent, stirring so it doesn’t brown.

Add the minced garlic and 1/4 teaspoon red pepper flakes and sauté 30 seconds until fragrant.

Stir in 2 tablespoons tomato paste and cook 1 minute to deepen the flavor.

Pour in 1/4 cup brandy. If comfortable, carefully tilt the pan to flambé to burn off some alcohol, or simmer 1–2 minutes to reduce. Scrape up browned bits from the bottom of the pan.

Add 1 cup crushed tomatoes and 1/2 cup stock. Bring to a gentle simmer and cook 4–6 minutes until the sauce slightly thickens.

Lower heat and stir in 1/4 cup heavy cream and 1 teaspoon fresh lemon juice. Simmer 1–2 minutes to incorporate. Taste and adjust seasoning with salt and pepper to taste.

Return the cooked shrimp and scallops to the sauce and warm gently for 1–2 minutes, just to heat through (avoid overcooking seafood).

Add the drained ravioli to the pan with the sauce. If the sauce seems tight, add up to 1/2 cup reserved pasta water, a few tablespoons at a time, to loosen and coat the ravioli evenly.

Toss gently using a wide spatula or spoon to coat ravioli and distribute seafood without breaking the pasta. Warm together 1–2 minutes so everything is hot and saucy.

Remove from heat. Stir in 2 tablespoons chopped fresh parsley and 2 tablespoons grated Parmesan. Adjust final seasoning with lemon juice, salt, and pepper as desired.

Divide ravioli and seafood among 4 warmed plates. Spoon extra sauce over the top. Garnish with additional parsley and grated cheese, and serve with lemon wedges on the side for brightening.

Enjoy immediately.