Spinach Ravioli or Tortellini Salad With Shrimp & Cheese

There’s something about the burst of a perfectly ripe cherry tomato that instantly transports me back to summer evenings on my grandmother’s porch. We’d string lights, chase fireflies, and she’d always whip up the simplest, most satisfying dishes – often involving pasta, fresh herbs from her garden, and whatever goodies she had on hand. This Spinach Ravioli Salad with Shrimp & Cheese feels like a direct descendent of those carefree meals, a reminder that delicious food doesn’t need to be complicated to be memorable.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 8-10 minutes
• Total Time: 15 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Not Gluten-Free

Ingredients

• 1 (9 ounce) package fresh spinach-cheese ravioli (may use tortellini if you can’t find spinach ravioli)
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh parsley
• 1 cup frozen salad shrimp, defrosted
• 1 cup whole fresh cherry tomatoes (halved if large)
• 1 cup cheddar cheese (1/4-inch cubes)
• 1 dash garlic powder
• Salt & pepper, to taste

Equipment Needed

• Large pot
• Colander
• Mixing spoon

Instructions

1. Bring a large pot of salted water to a rolling boil.
2. Add the spinach ravioli (or tortellini) to the boiling water and cook according to package directions. This usually takes around 5-7 minutes, but be sure to check for doneness. The pasta should be tender but still have a slight bite.
3. While the pasta is cooking, defrost the salad shrimp. You can do this quickly by placing them in a colander and running them under cold water. Make sure they are thoroughly defrosted and drained.
4. Once the ravioli is cooked, carefully drain it in a colander.
5. Return the drained pasta to the now-empty pot.
6. Pour the extra virgin olive oil over the pasta and add the chopped fresh parsley.
7. Stir gently but thoroughly to coat the pasta evenly with the oil and parsley.
8. Add the defrosted salad shrimp to the pot. Stir gently until the shrimp are warmed through, about 1-2 minutes. Be careful not to overcook the shrimp, as they can become rubbery.
9. Add the cherry tomatoes (halved if large) and the cubed cheddar cheese to the pot.
10. Sprinkle with a dash of garlic powder, and season with salt and pepper to taste.
11. Gently stir all the ingredients together until everything is well combined.
12. Serve immediately while warm, or cover and chill in the refrigerator until serving time. This salad is delicious both warm and cold!

Expert Tips & Tricks

• Don’t Overcook the Pasta: Overcooked ravioli will become mushy and lose its texture. Cook it al dente, meaning “to the tooth,” for the best result.
• Warm Shrimp: To ensure the shrimp warms evenly and quickly, pat them dry with a paper towel before adding them to the pasta. Excess moisture can prevent them from heating properly.
• Cheese Selection: While cheddar provides a classic flavor, feel free to experiment with other cheeses. Mozzarella, provolone, or even a sprinkle of Parmesan would work wonderfully.
• Fresh Herbs: Fresh parsley adds a bright, vibrant flavor to this salad. If you don’t have fresh parsley, you can use dried, but use about half the amount (1 tablespoon) as the flavor will be more concentrated. Other herbs, such as basil or oregano, would be delicious additions as well.
• Make-Ahead Tip: You can cook the ravioli and prepare the shrimp ahead of time. Store them separately in the refrigerator until you’re ready to assemble the salad. This is a great way to save time when you’re preparing for a party or a quick weeknight meal.
• Spice it Up: If you like a little heat, add a pinch of red pepper flakes or a dash of hot sauce to the salad.
• Lemon Zest: Adding a little fresh lemon zest brightens up the flavors.

Serving & Storage Suggestions

This Spinach Ravioli Salad with Shrimp & Cheese is delicious served warm or chilled. For a lovely presentation, serve it in a shallow bowl or platter and garnish with a few extra sprigs of fresh parsley. A sprinkle of grated Parmesan cheese on top is also a nice touch.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some of the olive oil and become slightly drier over time, so you may want to add a drizzle of fresh olive oil before serving. I do not recommend freezing this salad, as the pasta texture will suffer.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	181.6 kcal	N/A
Calories from Fat	N/A	80%
Total Fat	16.2 g	24%
Saturated Fat	6.9 g	34%
Cholesterol	29.7 mg	9%
Sodium	178.6 mg	7%
Total Carbohydrate	2.1 g	0%
Dietary Fiber	0.5 g	2%
Sugars	1.1 g	4%
Protein	7.5 g	14%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free ravioli or tortellini for a gluten-free version. Keep in mind that the flavor and texture may differ slightly.
• Vegetarian: Omit the shrimp and add more cheese or vegetables. Roasted bell peppers, zucchini, or eggplant would be delicious additions.
• Cheese Variations: Experiment with different cheeses, such as mozzarella, provolone, feta, or goat cheese.
• Protein Options: Substitute the shrimp with grilled chicken, Italian sausage, or chickpeas for a vegetarian option.
• Vegetable Additions: Add other vegetables, such as spinach, artichoke hearts, or sun-dried tomatoes.
• Pesto: Add a spoonful of pesto to the salad for a burst of fresh basil flavor.
• Lemon Vinaigrette: For a lighter, more vibrant dressing, whisk together olive oil, lemon juice, garlic, and herbs.

FAQs (Frequently Asked Questions)

Q: Can I use dried pasta instead of fresh ravioli?
A: While fresh ravioli offers a superior texture, you can use dried pasta shapes like penne or rotini as a substitute. Cook them al dente and follow the remaining recipe steps.

Q: Can I make this salad ahead of time?
A: Yes, you can prepare the salad ahead of time and store it in the refrigerator for up to 3 days. However, keep in mind that the pasta may absorb some of the olive oil and become slightly drier.

Q: Can I use frozen tomatoes instead of fresh cherry tomatoes?
A: Fresh cherry tomatoes are recommended for the best flavor and texture. Frozen tomatoes will become mushy when defrosted.

Q: What kind of shrimp should I use?
A: I recommend using small salad shrimp for this recipe, as they are already cooked and easy to handle. You can also use larger shrimp, but you will need to cook them before adding them to the salad.

Q: Is it better served warm or cold?
A: This salad is delicious served both warm and cold. If serving cold, you may want to let it sit at room temperature for a few minutes before serving to allow the flavors to meld together.

Final Thoughts

I hope this Spinach Ravioli Salad with Shrimp & Cheese brings a little sunshine to your table, just as it does for me. It’s a versatile dish that can be adapted to your liking with different cheeses, vegetables, and proteins. Feel free to experiment and make it your own! This salad pairs perfectly with a crisp glass of Pinot Grigio and some crusty bread. Don’t hesitate to share your creations and feedback – I’d love to hear how you make this recipe your own!