Ravioli in shrimp sauce

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

A delicious Mediterranean-style dinner in 16 minutes—it's possible! You'll need store-bought spinach and ricotta ravioli, but to avoid the guilt of making a prepared dish, pair it with a luxurious creamy tomato sauce and fried shrimp in white wine. It's delicious and flavorful, just like something you'd get in an Italian restaurant. And best of all, you can treat yourself and your loved ones to this effortless dinner, even on a weekday after work.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

500-550 g ravioli with spinach and ricotta
3 tablespoons of butter
2 tbsp. l. olive oil
450 g shrimp, peeled and deveined
3 cloves of garlic, pressed through a garlic press
1 medium onion, finely chopped
2/3 cup white wine
2 jars of tomato sauce (400 grams each)
1 cup heavy cream
1 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley, plus extra for serving
8 fresh basil leaves, coarsely chopped, plus extra for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Bring a large pot of salted water to a boil. Cook the ravioli according to package directions. Drain and set aside.
Meanwhile, in a large skillet, heat half the butter and half the olive oil over medium-high heat. Add the shrimp and cook on both sides until opaque and pink, about 2 minutes per side. Transfer to a plate and set aside.

Return the pan to the heat and add the remaining butter and olive oil. Add the garlic and onion, stir, and cook until the onion is slightly softened, about 3 minutes.
Pour in the wine, scraping the bottom of the pan, and cook until reduced by half, about 45 seconds. Add the tomato sauce, cream, and black pepper and stir to distribute evenly. Bring to a boil, then reduce the heat to low.
Cut the shrimp into bite-sized pieces and return to the pan. Add the parsley and basil and stir. Add the ravioli to the sauce and sprinkle with additional parsley and basil.

Categories:

recipe / Simple and quick recipes / Simple shrimp recipes / Dinner / Main courses / Pasta / Fish and seafood / Italian cuisine / Ree Drummond

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