Ravioli with Shrimp, Asparagus, and Baby Tomatoes

Ravioli with Shrimp, Asparagus, and Baby Tomatoes

My quaint little town of New Canaan likes to make itself all the more trendy every Saturday morning by hosting a farmer's market in the village center. Not that I have anything against farmer's markets, but it humors me how the young mothers in their LuLu Lemon get-ups will drop $30 for a golf-ball of fresh mozzarella and then think they're the shit for being organic. Anywho-  my mother and I attend on a weekly basis, 95% for the sole purpose of the free samples (nothing like some pie tasting at 10am), and 5% for Ravioli Man. 

No, Ravioli Man is not a made shaped like a giant ravioli. I know many of you immediately pictured that in your heads, because I did while typing it out. Ravioli man is the name of the man who sells ravioli- wild, right?! My sister so cleverly deemed him this one summer and it has since stuck. Honestly though, these treat filled pasta squares are pretty killer. From date and prosciutto, to summer corn, to chicken and caramelized onion...like yeah, feed me now. 

I decided to use spanish and feta for this recipe though, as I was planning to use shrimp that night. 

As you will soon learn I am a huge fan of anything from the sea and try to incorporate fish as much as possible into my meals. Throwing together some asparagus and baby tomatoes to add color and sweetness to the dish, I sauteed the vegetables just a bit before browning the shrimp. The kick of the feta paired with the buttery shrimp and sweet tomatoes was awesome, and the graded parmesan added just enough saltiness. 

Although there may not be a ravioli man in your neck of the woods, this dish is so easy to make and looks quite impressive on your plate too...

Until next time! Bon appetite!