Sheet Pan Ravioli - Yes it Works!
Plus, Mango Habanero Shrimp Scampi and Blackberry Lemon Posset
Hi Friends!
Thank you to everyone who preordered a copy of my new cookbook Italianish last week! Preorders are so important in publishing these days, so please forgive me if you hear me talking about it multiple times! (And if you haven’t ordered your copy, you can check it out here: geni.us/Italianish).
Last week we were in Savannah, GA for a wedding. It’s an absolutely stunning city, so I highly recommend a visit if you ever have the chance! I asked my Instagram followers for their favorite things to do in Savannah and received a ton of great recommendations; I compiled them all in this post, so check it out if you are ever going and need some ideas!
I’m really excited for this week’s recipes, but I know I’ll have some skeptics! The Dinner is a Sheet Pan Ravioli, where the ravioli, the sauce, cheese, and vegetables are all cooked together at the same time. I know, I know, you’re probably thinking the ravioli will become hard and crispy, but as long as it is mixed with the sauce they come out perfectly!
This recipe was born out of necessity. My four-year-old is now doing ballet and tennis, so twice a week I have to pick her up from preschool, fit in some errands, take her to the activity, and by the time we get home it’s after 6:00. I’ve had to come up with some dinners that are either very quick to make, or can be made ahead of time. I’m sure it’s no surprise but both my daughters love pasta, so one evening when I was trying to boil some ravioli, heat up the sauce, and cook some veggies I thought “can’t I just throw this all on one pan?” Turns out it’s easy, it only takes about 15 minutes, and you can customize it with whatever your family likes!
This week’s Snack is really a dinner: Mango Habanero Shrimp Scampi with Linguine. My original plan was just to feature the shrimp as an appetizer, but then I realized the recipe is better if we make it a full meal, so I went with that! Shrimp is another go-to for a really fast meal because they cook so quickly, but these have a mango habanero marinade that gives them a ton of flavor and a spicy kick. The marinade also worked well to make a tangy, sweet sauce for the pasta.
Finally, we have Blackberry Lemon Posset for dessert! A Posset is a creamy British dessert that’s a bit like a pudding, but easy easier to make. You may have seen versions of this go viral on social media lately, where people make lemon posset and serve it in a shelled-out lemon peel. My daughter’s favorite color is Purple-Pink (always both!) so I decided to make a blackberry version that is bright and cheery!
The Recipes
The Snack: Mango Habanero Shrimp Scampi with Crispy Prosciutto
Prep Time 10 Min | Cook Time 15 Min | Serves 4
Ingredients
1 lb deveined shrimp
2 mangoes, divided (or 2 cups frozen mango, thawed)
2 to 3 habaneros, seeds removed
2 tbsp lemon juice
4 tbsp olive oil, divided
Salt to taste
12 oz linguine
4 slices prosciutto
2 tbsp butter
4 cloves garlic, minced
½ cup white wine or chicken broth
¼ cup fresh parsley, chopped
Recipe
Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside.
Peel the mangoes and remove the pits. Place about 1 ½ mangos in a blender (dice the remaining half mango to use as a garnish). If using frozen mangos, add about 1 ½ cups to the blender. Add the habanero, lemon juice, 2 tbsp olive oil, and a pinch of salt and blend until smooth.
Place the shrimp in a large bowl and add the marinade. Toss gently to ensure the shrimp are well-coated, then set aside while you continue with the rest of the recipe.
Bring a large pot of salted water to a boil. Add the linguine, cook until al dente, then drain.
Meanwhile, place the prosciutto slices on the baking sheet and bake for 10 minutes, or until they are crispy. Remove from the oven and let cool.
While the pasta and prosciutto are cooking, heat the butter and 2 tbsp olive oil in a saute pan or skillet over medium heat until the butter is melted, then add the garlic. After about a minute add the shrimp to the pan; save any marinade that is still in the bowl. Cook the shrimp for 1 to 2 minutes on each side, until they turn pink and curl into a C shape. Remove the shrimp once it is cooked.
Add any remaining marinade to the pan along with the white wine. Let the sauce cook for about 5 minutes, until the wine has reduced. Add the cooked linguine to the pan and toss with the sauce. Add the shrimp and parsley, then serve with diced mangoes, prosciutto, and additional lemon juice squeezed on top.
The Dinner: Sheet Pan Ravioli with Sausage and Broccoli
Prep Time 10 Min | Cook Time 10 Min | Serves 4
Ingredients
1 small head of broccoli, cut into florets
Olive oil, to taste
Salt, to taste
20 oz refrigerated ravioli
1 ½ cups marinara sauce
½ cup shredded mozzarella
6 oz precooked chicken sausage, cut into pieces
1 cup spinach
Parmesan, to taste
Recipe
Preheat your oven to 350°F.
Place the broccoli on one half of a baking sheet, then drizzle with olive oil and sprinkle with salt.
Add the ravioli on the other side of the baking sheet. Pour the marinara sauce over top, then add the mozzarella and sausage. Mix these ingredients until the ravioli is well-coated with sauce (leave the broccoli separated on the other half of the baking sheet so it cooks better).
Bake for about 10 minutes, or until the ravioli is fully cooked. Remove from the oven and add the spinach on top. Toss the ravioli, spinach, and broccoli together until it is well-mixed. Serve with Parmesan sprinkled on top.
The Dessert: Blackberry Lemon Posset
Prep Time 10 Min | Cook Time 10 Min | Rest Time 3 Hrs | Serves 4 to 6
Ingredients
1 cup (6 oz) blackberries
2 cups heavy cream
¾ cup sugar
1 tbsp lemon zest
1/3 cup lemon juice
Recipe
If you are serving the posset in lemon halves, prepare them first. Cut 4 to 5 lemons in half, then carefully scoop out the flesh, making sure not to cut any holes in the skin. You can use the flesh for the juice needed in step 4.
Place the blackberries in a food processor and blend them into a puree; alternatively, place them in a bowl and mash them with a fork. Set aside.
Add the cream, sugar, and lemon zest to a medium saucepan and heat over medium heat, stirring frequently, for 8 to 10 minutes. The liquid will turn a creamy yellow color and should thicken enough to coat the back of a spoon. It should reach a gentle boil, but if the liquid is boiling rapidly, lower the heat.
Stir in the blackberry puree, and then cook for another 2 to 3 minutes until the blackberries are well combined with the rest of the liquid. Remove the pan from the heat and stir in the lemon juice.
Place a strainer over a large bowl and pour the liquid through it. Discard the seeds and any zest that collects in the strainer.
Pour the liquid into individual pudding cups or in scooped out lemon halves. Refrigerate for at least 3 hours until the posset has thickened into a custard texture, then serve.