Cheese Ravioli With Shrimp and Tomato-Cream Sauce

Marie Simmons

• Ready In: 50 mins
• Serves: 4

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.