Ravioli and Shrimp in Tomato Cream Sauce

Dinner Salad with Balsamic Vinaigrette

Ravioli and Shrimp in Tomato Cream Sauce

Cook 1 Pound Spinach and Cheese Ravioli according to package directions.

In a medium saucepan, over medium heat, saute:

1/4 Cup Olive Oil

1/2 Large Onion, diced

2 Cloves Garlic, minced

When onion is softened (about 5 minutes), add:

3 Pounds Fresh Roma Tomatoes, diced

1 teaspoon Salt

Stir over medium heat until tomatoes cook down and begin to thicken (about 15 minutes).

Remove from heat, and shiz with an immersion blender until smooth.

Return to stove over low heat.

Stir in:

12 pre-cooked Shrimp (if using raw Shrimp, stir until they turn pink)

12 Basil leaves, chiffonade

Once Shrimp are heated through, finish with 1/4 Cup Cream.

Top with Checca:
2 Roma Tomatoes, finely chopped
1/4 teaspoon Salt
8 - 10 tiny Basil leaves
1 teaspoon Olive Oil
1 teaspoon Balsamic Vinegar

Serve with shredded Parmesan Cheese and warm rolls.

Print this recipe

Buon Appetito!

Lavender Chrysanthemums, White Alstroemeria, and Wax Flowers