Cheese Ravioli With Shrimp and Tomato-Cream Sauce

(from saymyname’s recipe box)

Source: Marie Simmons

Serves 4 people

Categories: Main Dish, Pasta, Shrimp

Ingredients

  • 2 tablespoons butter
  • 1 garlic clove, crushed
  • 1 (14 ounce) can plum tomatoes, with juices
  • 1 cup heavy cream
  • 8 ounces medium shrimp, shelled, deveined, and coarsely chopped
  • 6 large basil leaves, torn into pieces
  • salt
  • fresh ground black pepper
  • 1 lb cheese ravioli (fresh or frozen)

Directions

  1. Heat butter in a medium skillet; add in garlic; saute 1 minute.

  2. Add in tomatoes; cook, stirring to break them up with the side of a spoon, until mixture is slightly reduced and thickened, about 10 minutes.

  3. Meanwhile, boil the cream in a medium saucepan, stirring and adjusting heat to prevent boiling over, until reduced by half.

  4. Add to the reduced tomato sauce; stir in the shrimp; simmer over low heat 5 minutes.

  5. Stir in the basil; season with salt and pepper.

  6. Cook the ravioli in plenty of boiling salted water until tender; drain.

  7. Place on a platter or divide between 4 individual dishes and spoon sauce over pasta.

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