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Ravioli with Shrimp Tomato Sauce

 Ravioli with Shrimp Tomato Sauce
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.
5 ServingsPrep/Total Time: 30 min.


  • 1/2 cup chopped onion
  • 2 tablespoons butter
  • 2 tablespoons 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


  • 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.
  • Place tomatoes in a blender, cover and process until pureed; add to
  • onion mixture. Stir in the brown sugar, bay leaf, clove, basil, salt

2 of 2

Ravioli with Shrimp Tomato Sauce (continued)

Directions (continued)

  • and pepper. Bring to a boil. Reduce heat; cover and simmer for 10
  • minutes.
  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.