fresh pasta .com
nav bar frequently asked questions home page contact us online store links in the kitchen company info

 Recipe Archives Page   

                    click image for larger view

   Featured Restaurant
    Chaz Gaddie, Proprietor
    Redondo Beach, CA (310)376-1066




  • Bachelor of Science, Hotel/Restaurant Administration
  • Restaurant Consultant
  • Founder, Le Cafe Blanc
  • Founder/Owner, Chaz's Bistro
  • Co-Founder, Fritto Misto, Santa Monica, CA
  • Co-Founder, Cafe Misto, Pacific Palisades, CA
  • Founder, Capiello, West Los Angeles, CA


Rock Shrimp Ravioli in a Jalapeno Cream Sauce

  16 oz.'s Psycho Reggae Rock Shrimp Ravioli
  4 oz. butter, unsalted
  8 oz. heavy whipping cream
  3-4 cloves fresh garlic, peeled and minced
  1-2 fresh jalapenos (seeded and minced)
  salt and black pepper, to taste
  3-4 tbsp. pico de gallo or salsa (optional, for garnish)
  3-4 sprig of cilantro (optional, for garnish)


Melt butter in a saute pan over low heat.  Add fresh, minced garlic and lightly brown.  Careful not to burn the butter!  Add heavy cream and cook approximately 4-6 minutes over medium heat, letting sauce reduce until it coats the back of a spoon.  Add salt and pepper to taste, then add fresh, minced jalapeno and remove from heat.

As you are making the sauce, boil 4 quarts of water. Add's Psycho Reggae Rock Shrimp Ravioli to boiling water and cook for approximately 2-3 minutes. Drain water, add pasta to saute pan with jalapeno cream sauce and mix together.  Plate pasta and sauce in pasta bowls and garnish with fresh pico de gallo and/or a sprig of fresh cilantro. Serve immediately. Makes about 3-4 servings.

Other pastas recommended for this dish: cayenne tagliolini, New Mexico chile linguini, rock shrimp ravioli, black and white lobster ravioli or try any of our other tempting pastas from our Online Store.

  Recipe Archives Page

All contents 1996-2003, Inc. All Rights Reserved

click image for larger view


online store     .     in the kitchen      .     company info      .     FAQ's      .     links      .     contact us      .     home