Ingredients1 h 8 m servings 760
- 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 65.3 41.8 284 846 Full nutrition
ReviewsRead all reviews 9
I have used this sauce with many types of proteins/pasta and it is still one of my favorites. So easy, and there are never leftovers!
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!
Loved it! I did things a little different because I was using what I had on hand. I used diced tomato, grated Parmesan cheese from a bottle and shrimp that I had just peeled. One thing I did was...
Delicious! Made exactly as stated. Can't wait to make it again.
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.