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Ravioli With Shrimp Tomato Sauce
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- #46628
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1/2 cup chopped onion
2 tablespoons butter
2 tablespoons all-purpose flour
1 can (14.5 ounce size) Italian stewed tomatoes
1 tablespoon brown sugar
1 bay leaf
1 whole clove
1/2 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 packages (9 ounce size) fresh or frozen small cheese ravioli
1 1/2 cup heavy whipping cream, warmed
1/2 pound cooked medium shrimp, peeled and deveined
1 tablespoon grated Parmesan cheese
1 tablespoon minced chives
directions
In a skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir until thickened. Puree the tomatoes in a blender or food processor; 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 sauce. Reduce heat; gradually stir in cream. Add shrimp; heat through. Drain ravioli; top with sauce, Parmesan cheese and chives.
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nutrition data
617 calories, 42 grams fat, 40 grams carbohydrates, 22 grams protein per serving.
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reviews & comments
December 14, 2007
This is an excellent recipe! I have actually made it twice, differently both times. I made it once with the 1.5 cups of whipping cream, and once with only a little bit (because I didn't have very much) - both were excellent! The full amount of whipping cream made it more of a white sauce, and without it was more of a red sauce. I also did not use chives either time, because I didn't have them, and I didn't want to bother taking them out (I'm sure they would have been good), and it was, again, still excellent. I also used dried bay leaves, and just left them in. I also added other various spices as I felt like adding, and they were good, but I don't remember the amounts.