- Ingredients
- • 1/2 cup chopped onion
- • 2 tablespoons butter
- • 2 tablespoons all-purpose flour
- • 1 can (14-1/2 ounces) Italian stewed tomatoes
- • 1 tablespoon brown sugar
- • 1 bay leaf
- • 1 whole clove
- • 1/2 teaspoon dried basil
- • 1/2 teaspoon salt
- • 1/8 to 1/4 teaspoon pepper
- • 2 packages (9 ounces each) fresh or frozen cheese ravioli
- • 1-1/2 cups heavy whipping cream
- • 1/2 pound cooked medium shrimp, peeled and deveined
- • 1 tablespoon grated Parmesan cheese
- • 1 tablespoon minced chives
Directions
- In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Place tomatoes in a blender, cover and process until pureed; 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 the sauce. Reduce heat; gradually stir in cream. Add shrimp; heat through. Drain ravioli; top with the sauce, cheese and chives.
