Cheese Ravioli With Shrimp and Tomato-Cream Sauce |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Marie Simmons 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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