Spinach and Mozzarella Ravioli
with Shrimp and Mushroom
Carbonara Sauce
VALLEY FINE FOODS
12 thick bacon slices, cut in 1/4-inch pieces
2 cups yellow onions, cut in 1/2 -inch dice
6 garlic cloves, minced
1 pound crimini (brown) mushrooms, sliced
6 egg yolks
3 cups heavy cream
30 shrimp (16/20 count), cooked, peeled and deveined
1/2 cup grated Parmesan cheese
48 Pasta Prima Spinach and Mozzarella Ravioli
1/4 cup olive oil
1. Sauté bacon in a large skillet until crisp; drain grease.
2. Add onions and garlic to the pan and cook over medium heat until tender.
3. Add mushrooms and cook until tender.
4. In a bowl, whisk together egg yolks and cream. Add to the mushroom
mixture. Heat, but do not boil, until the sauce thickens.
5. Add cooked shrimp and Parmesan, and mix well.
6. Meanwhile, cook ravioli according to package directions. Drain and
toss with olive oil and the Italian herb cheese packet.
7. Pour sauce over the ravioli. Makes 6 servings.
Linguine with Shrimp in Creamy
Spinach Artichoke Parmesan Sauce
RESER’S FINE FOODS
2 cups Stonemill Kitchens Spinach Artichoke Parmesan Dip
2 cups heavy cream
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup olive oil
1 pound shrimp (26/30 count), peeled and deveined
16 ounces linguine, cooked until al dente and drained
1. In a bowl, combine dip, heavy cream, salt and pepper. Set aside.
2. Place a 5-quart pot over high heat. Add olive oil and shrimp. Cook,
stirring constantly, for 3-5 minutes, or until just cooked through.
3. Add cooked linguine and dip mixture to the pot. Lower heat and cook,
stirring frequently, until hot. Serve immediately. Makes 6-8 servings.
Brands may vary by region; substitute a similar product.
Cooking in Style The Costco Way
