Ravioli with Shrimp Tomato Sauce
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 5 servings.
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
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1/2 cup chopped onion
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2 tablespoons butter
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2 tablespoons all-purpose flour
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1 can (14-1/2 ounces) Italian stewed tomatoes
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1 tablespoon brown sugar
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1 bay leaf
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1 whole clove
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1/2 teaspoon dried basil
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1/2 teaspoon salt
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1/8 to 1/4 teaspoon pepper
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2 packages (9 ounces each) fresh or frozen cheese ravioli
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1-1/2 cups heavy whipping cream
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1/2 pound cooked medium shrimp, peeled and deveined
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1 tablespoon grated Parmesan cheese
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1 tablespoon minced chives
Directions
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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.
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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.
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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.
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