Ravioli with Shrimp Tomato Sauce |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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I came up with this recipe after I sampled a similar dish when my husband and I went out to dinner to celebrate our 25th anniversary. Now I make it at home often. When I'm not re-creating recipes, I'm busy quilting, crafting and keeping up with our four children and five grandkids. Ingredients:
1/2 cup chopped onion |
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 can (14-1/2 ounces) italian stewed tomatoes |
1 tablespoon brown sugar |
1 bay leaf |
1 whole clove |
1/2 teaspoon dried basil |
1/2 teaspoon salt |
1/8 to 1/4 teaspoon pepper |
2 packages (9 ounces each) fresh or frozen cheese ravioli |
1-1/2 cups heavy whipping cream |
1/2 pound cooked medium shrimp, peeled and deveined |
1 tablespoon grated parmesan cheese |
1 tablespoon minced chives |
Directions:
1. In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
2. Place tomatoes in a blender, cover and process until pureed; add to onion mixture. Stir in the brown sugar, bay leaf, clove, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Meanwhile, cook ravioli according to package directions. Remove and discard bay leaf and clove from the sauce. Reduce heat; gradually stir in cream. Add shrimp; heat through. Drain ravioli; top with the sauce, cheese and chives. Yield: 5 servings.
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