Ravioli with Shrimp Tomato Sauce

Name: Ravioli with Shrimp Tomato Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings.
Cuisine: Asian Appetizers, Asian Dinners, Indian Recipes, Italian Dinners, Italian Recipes
Ingredients: 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

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 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

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 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.

Reviews

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Average Rating:

Belqui

Oct 28, 2019

I had agnolotti in my freezer and wanted to find a recipe I could use it with. I found this recipe, I adapted it a bit and it turned out wonderfully delicious! I substituted the stewed tomatoes with crushed tomatoes. I took uncooked shrimp, chopped it and sauteed in olive oil and garlic. Set it aside in a bowl and added it to the sauce at the end. Why did I chop them? So you get tiny bits of shrimp with every bite. I am so glad I did that because I love the way it became part of the sauce. I didn't have chives so I substituted with chopped basil. I will absolutely continue to make this recipe because I loved it!
celestetbrown

May 30, 2012

My family loves this dish.
Renate Jubinville

Apr 4, 2011

Gave this recipe to several friends. It is now a regular. PS: Add 1/4 vodka to the onions and flour for pasta a la vodka twist. very good adult fare
justmbeth

Apr 3, 2011

This recipe was good...a nice alternative to ravioli with plain sauce.
mojomath

Oct 10, 2010

This was amazing - great flavor!! I used my own homegrown tomatoes and made an italian sauce with them, other than that left the recipe as is. Will definitely make again. My husband couldn't stop raving about the taste. Oh and since I am on low carb diet I served it over fresh spinach and diced yellow peppers that I had steamed (rather than the pasta).
gperez9976

Sep 6, 2010

Excellent! My family love it, even my 7 yr old who is picky about everything. She asked for extra sauce on the side to dip her bread.
sherri6332000

Oct 31, 2009

Just reviewed this dish and forgot to mention that it is a 5 star dish. I can't get the stars to move forward. Sorry!
sherri6332000

Oct 31, 2009

Excellent dish. Flavorful and really tasty. Not difficult to make either. Yummy!
ddisher

Oct 6, 2009

Wow! This is fantastic, I can't wait to make it again.
annabanabanana

Aug 20, 2009

This was so good! It tasted exactly like something you would get at olive garden. I cant wait to make it again for my husband. Thanks so much for sharing this.