Shrimp and Asparagus Ravioli


  1. Heat oil in a saute pan over medium heat. Add leeks and saute until slightly caramelized, which should take about 4-5 minutes. Add garlic and crushed red pepper flakes until garlic is fragrant for one minute. Deglaze with white wine and reduce by 1/2. Add heavy cream, lemon zest and Pecorino cheese.
  2. Simmer sauce until thickened and cheese is melted, for 3-4 minutes.Season to taste with kosher salt.
  3. Then heat ravioli per manufacturer's instructions.
  4. Add hot ravioli to sauce and toss to combine. Place ravioli on a dish to serve.


  • 3 tbsps. cheese, Pecorino, grated
  • 2 garlic, clove(s), thinly sliced
  • Kosher salt, to taste
  • 1/2 cup leek(s)
  • 1/2 tsp. lemon zest
  • 2/3 cup Nature's Best Dairy® Cream, Heavy
  • 1 tbsp. oil, vegetable
  • 6 Piancone® Ravioli, Shrimp and Asparagus, Half Moon
  • 1/8 tsp. Roma® Red Pepper, Crushed
  • 1/4 cup wine, white