Spinach & Ricotta Ravioli with Shrimp in Sun-dried Tomato Pesto Sauce

We cooked in tonight. I had the following ingredients:

1 lb peeled deveined large shrimp
18 oz bag of Rana spinach and ricotta ravioli
1 6 oz jar of Cucina & Amore Pesto with sun-dried tomatos
Deli sliced roasted red peppers
Minced Garlic
Butter

First we sauteed the shrimp in a tablespoon of butter and a tablespoon of minced garlic


Then we boiled the ravioli for 5 minutes to warm it up:

We added roasted red peppers to the sautéed shrimp:

We tossed the cooked pink shrimp onto the drained ravioli

We tosses the pesto sauce into the ravioli and shrimp. Careful not to stir and bust the raviolis

It was served with topped with parmesan cheese

Thanks for following everyone. Steem on and look forward to more adventure posts coming this week.

-@vsoutdoorsnaps