PRETTY IN PINK FRUTTI DI MARE RAVIOLI
2 tablespoons butter
1 tablespoon olive oil
1 leek, white and light green parts chopped (about 1 ½ cups)
8 cloves garlic, chopped
8-ounces mushrooms, rough chopped
1 red bell pepper, chopped
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon Italian seasoning
¾ cup dry sherry
1, 15-ounce can chopped tomatoes
2 tablespoons tomato paste
1 tablespoon anchovy paste
1 cup lobster or seafood stock
1 cup heavy cream
¾ cup parmesan
1-pound medium shrimp, peeled and deveined
½-pound raw sea scallops, rough chopped
½-pound cooked mussel meats (if frozen, thawed)
¾-pound chopped or baby clams (if frozen, thawed)
3 cups baby spinach leaves spinach
2 tablespoons lemon juice
1, 19-ounce bag Rosina Celentano 4 Cheese Ravioli, cooked to package directions
4 tablespoons fresh parsley, chopped, divided
Melt the butter with the olive oil in a large deep skillet over medium high heat. Add the leeks, garlic, and mushrooms to the pan and cook, stirring frequently, for 3-4 minutes until soft and fragrant.
Add the red bell pepper, salt, pepper, Italian seasoning, and sherry to the pan. Cook, stirring frequently, until most of the sherry has absorbed into the veggies, about 3-4 minutes.
Add the chopped tomatoes, tomato paste, anchovy paste, stock, and heavy cream to the pan. Bring to a boil and cook, stirring, as the sauce thickens for about 3 minutes. Stir in the parmesan, ¼ cup at a time, stirring after each addition.
Add the shrimp and scallops with any juices and cook until the shrimp curl and turn pink. Add the mussels, clams, spinach, and lemon juice. Toss, cooking, until the spinach is all wilted and everything is well coated.
Add the ravioli and half of the parsley and toss until the ravioli are coated and fully incorporated in the sauce. Serve in bowls, garnished with the remaining parsley and with more parmesan on the side for sprinkling.