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125 ml (½ cup) store-bought roasted red peppers, diced
1 garlic clove, minced
125 ml (½ cup) pine nuts
Chives, dill, or flat-leaf parsley, chopped
Salt and freshly ground pepper, to taste
In a bowl, combine Saputo Mozzarellissima cheese, egg, lemon zest, and shrimp.
On a clean work surface, place a square of fresh pasta. Place 15 ml (1 tbsp.) of the shrimp mixture in the centre of the pasta. Using your finger, wet the edges of the pasta with a bit of water, then cover with a second square of pasta, making sure to press them firmly together, removing as much air as possible. Repeat the process one ravioli at a time so the pasta does not dry out. Set aside
In a large pot, bring water and 15 ml (1 tbsp.) of coarse salt to a boil.
Meanwhile, in a pan set over medium heat, melt the butter and cook the peppers and garlic for approximately 1 minute. Add the pine nuts and fresh herbs. Set aside.
Plunge the ravioli in the boiling water and cook 2 to 3 minutes. Remove the ravioli from the water and transfer to the pan with the peppers and pine nuts. Gently toss together.
Divide the ravioli among your plates. Drizzle the butter and pine nuts mixture over top. Season with salt and pepper.