Spinach Ricotta Ravioli with Shrimp

INGREDIENTS

pound medium (51/70-count) shrimp, peeled and deveined with tails removed (fresh or frozen and thawed)

1 tbsp

extra-virgin olive oil

1 tbsp

unsalted butter

1/2 tsp

kosher salt

1/4 tsp

ground black pepper

cup low-sodium chicken broth

cup nonfat milk

tablespoons all-purpose flour

1 tsp

garlic powder

1/2 tsp

onion powder

1/8 tsp

red pepper flakes

1 10 ounce package

Giovanni Rana Ravioli (Spinach and Ricotta, 4-Cheese, or 5-Cheese would all be delicious! I used the Spinach & Ricotta.)

1/2

cup finely grated parmesan cheese (or 3/4 cup shredded; about 2 ounces)

3/4 cup

frozen green peas, thawed

2 tbsp

chopped fresh parsley or basil