Celentano Garlic Florentine Ravioli with Black Tiger Shrimp, Fresh Asparagus and Sun-Dried Tomatoes
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Cooking tools:
- Saute pan
- Pot
- Stove
- Colander
- Spoon
- Plate
Ingredients
- 1 lb. Celentano Garlic Florentine Ravioli
- 12 each Black Tiger Shrimp peeled and tails removed
- 2 Cups Asparagus sliced
- 1 Cup Sun-Dried Tomatoes
- 4 Cups Marinara Sauce
- 1 Cup Heavy Cream
- ½ Cup Brandy
- 2 Tablespoons Olive Oil
- Salt
- black pepper
- ¼ Cup Parmesan Cheese
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