Creamy Pesto Ravioli

Prepare Your Ingredients
Wash and dry your produce.
Bring a medium pot of salted water to a boil.
Mince the shallot, and 2 cloves of garlic.
Halve the grape tomatoes, and place in a salad bowl with the spring mix.
Pat shrimp dry, and season with blackened seasoning to taste.

Cook Ravioli
Add ravioli to the boiling water and cook stirring occasionally for 3-5 minutes, or until pasta is floating on top.
Remove from heat, drain and return to pot covered to keep warm.

Make Sauce
In a small pot, heat the butter and 1 tsp. olive oil over medium heat.
When hot, add the shallots, and cook 4-5 minutes stirring occasionally.
Add the garlic and cook 30 seconds.
Stir in the flour and cook 1 minute.
Add the broth and stir continuously until it begins to thicken, about 1 minute.
Add the half n half and bring to a simmer.
As soon as the sauce begins simmering, reduce heat to the lowest setting.
Taste, season with salt and pepper, and cook for about 2 minutes.
Turn off heat, and let it sit until ready to serve.
Just before serving, mix in the pesto.

Cook Shrimp
In a medium pan, heat 1 Tbsp. olive oil over medium-high heat.
Add the shrimp, and cook 2-3 minutes per side.

Plating
Pour the pesto sauce over the ravioli, and gently toss to coat.
Toss salad with balsamic vinegar, some olive oil, and a little salt and pepper.
Plate ravioli in the middle of your dish and the salad around the outside of it.
Top the ravioli with the shrimp and enjoy!