Karin Calloway: Lemony One Pot Ravioli with Shrimp and Asparagus

If you’re visiting the Augusta area for the Masters Tournament or if you’re an Augustan entertaining Masters guests, this week’s recipe will help you get a delicious dinner on the table with little fuss.


My Lemony One Pot Ravioli with Shrimp and Asparagus comes together in about 15 minutes and as the recipe title says: All you need to prepare this one-dish meal is a single pot.

The cooking process is made simple because the ravioli, asparagus and shrimp are all cooked in the same pot of boiling, salted water. The ravioli are added first and then the asparagus is added two to three minutes before the ravioli are done. The shrimp are stirred in during the last minute of cooking and then everything is drained.

The sauce for the pasta is simple because of a new product available in the supermarket’s dairy case: Philadelphia Cooking Crème. One container is enough to sauce the ravioli and I suggest using the lemon-flavored Cooking Crème in this recipe, since it pairs well with the asparagus and shrimp.

Once drained, the ingredients are immediately returned to the pot and the cooking crème is stirred in. A little salt and pepper, to taste, and a sprinkling of freshly grated Parmesan cheese are the finishing touches.

You can make some substitutions to come up with variations of the recipe. Substitute meat or cheese-filled tortellini for the ravioli. Instead of asparagus, use fresh broccoli florets or a combination of fresh broccoli, cauliflower and carrots. You’ll just need to add them earlier in the cooking process to make sure they’re tender-crisp when drained.

In place of shrimp, you can use diced ham or the meat of a rotisserie chicken. Heat the ham or chicken in a sauté pan or the microwave and add with the Cooking Crème.

Serve the ravioli as a one-dish meal or with a tossed salad on the side.



1 13-ounce package frozen cheese ravioli

1 bunch fresh asparagus, washed, woody stems trimmed and cut into 2-inch pieces

1 pound medium-large shrimp, peeled and deveined

1 10-ounce container savory lemon and herb Philadelphia brand cooking crème

Salt and freshly ground black pepper, to taste

Grated parmesan cheese, for serving

Fill a Dutch oven 3/4 full of water, add 2 teaspoons of salt and bring to a boil. Add the ravioli and cook for 5 minutes. Add the asparagus and cook for about 3 minutes more, until the asparagus is tender-crisp and the ravioli are done.

Add the shrimp during the last minute of cooking. Drain and return to the pot over medium-low heat.

Stir in the Cooking Creme, season to taste with salt and pepper and stir in parmesan cheese, to taste.

Serve with additional parmesan at the table. Makes 4 servings.


We’re looking for your best kitchen creation, whether it’s a simple chili or an elaborate continental concoction. Our food writer, Karin Calloway, will re-create your dish, and we’ll feature it on the Wednesday food page of The Augusta Chronicle.

Send your recipe and contact information to karin.calloway@gmail.com, or write to Recipe Favorites, Newsroom, The Augusta Chronicle, P.O. Box 1928, Augusta, GA 30903-1928.