- 1 package cheese ravioli, 16 ounces
- 1 pound shrimp, peeled and deveined
- 1 shallot, minced
- 3 cloves garlic, minced
- ¾ cup white wine
- 6 tablespoons butter
- Juice of a lemon
- 1½ cups cherry tomatoes
- 2 ears of corn, kernels cut off
- Parmesan cheese
- Fresh basil
- Shaved fennel (optional)
Bring a large pot of water to a boil.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the shrimp, cooking for 3 minutes on each side. Remove the shrimp to a plate for the meantime.
Mix the shallots and the garlic into the pan and sauté for 3 minutes. Pour in the wine and turn the heat to high. Let the wine reduce, about 3 minutes. Stir in the tomatoes, corn and lemon juice, then add the shrimp back in. Slowly add the remaining butter one tablespoon at a time until it is melted.
Place the ravioli into the boiling water and cook according the package directions. Drain the ravioli, reserving a cup of the pasta water. Return the ravioli to the pot and pour the shrimp mixture over the pasta, stirring gently to distribute. Add some of the pasta water if extra liquid is needed.
Divide the mixture amongst four plates or shallow bowls. Top with grated Parmesan, shaved fennel and fresh chopped basil.