Ingredients1 h 8 m servings 760 cals
- Heat butter in a skillet over medium heat; cook and stir onion until very tender and lightly browned, 15 to 20 minutes. Add garlic; cook until fragrant, about 1 minute. Pour in 1/2 cup white wine; cook until reduced by half, about 5 minutes.
- Stir remaining 1/2 cup white wine, crushed tomatoes, and Italian seasoning into onion mixture; cook for 15 minutes. Mix cream, 1/2 cup Parmesan cheese, and basil into tomato sauce; cook for 5 minutes. Add cooked shrimp; cook until heated through, 1 to 2 minutes.
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in frozen ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 6 to 8 minutes. Drain.
- Mix ravioli into tomato sauce and top with remaining 1/2 cup Parmesan cheese.
Per Serving: 760 calories; 34.8 g fat; 65.3 g carbohydrates; 41.8 g protein; 284 mg cholesterol; 846 mg sodium. Full nutrition
ReviewsRead all reviews 6
This was excellent! Made as written and I wouldn't change a thing. I only had raw shrimp on hand so to cook them prior to adding them to the rest of the dish I simply sauteed them in a skillet w...
Wow. This sauce is absolutely delicious! I didn't have any shrimp on hand but otherwise made as written. I highly recommend and I will be making again. Thank you for this great recipe!
This recipe is one of my favorites. Simple, diversifiable, and quicker than it seems. It will not take you 15 minutes to brown an onion, per the recipe, but I've used that extra time to cook chi...
Used regular pasta cooked el dente instead and thought it tasted great. Will be on our regular weeknight menu because it is quick and easy.