Cheese and Shrimp Ravioli with Coconut Cream Sauce

Cheese and Shrimp Ravioli with Coconut Cream Sauce

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  • 2 tbsp unsalted butter 
  • 1/2lb. shrimp, peeled and deveined
  • 3 cloves garlic, finely minced
  • Salt
  • Pepper
  • 36oz coconut milk
  • 6oz coconut, shredded
  • 1 cup heavy cream
  • 1/2 leek, finely chopped
  • 24 store-bought cheese raviolis


  1. Pre-heat REC TEC Grill to 375°F and melt butter in a sauté pan.
  2. Add garlic and leeks, letting smoke and heat penetrate.
  3. Season with salt and pepper to taste, then add coconut milk and simmer for 5 minutes. 
  4. Drop temperature to 350°F then pour in cream and shredded coconut.
  5. When the sauce has reached a velvety smooth consistency, remove from grill and strain to remove the leeks and shredded coconut.
  6. Place liquid back on grill and add shrimp and ravioli, then bring to a simmer for 5 minutes until ravioli are done.

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