Ravioli with Shrimp Tomato Sauce
Ravioli with Shrimp Tomato Sauce is a main course that serves 5. One serving contains 718 calories, 28g of protein, and 43g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. It is a rather inexpensive recipe for fans of Mediterranean food. This recipe from Taste of Home requires basil, flour, parmesan cheese, and canned tomatoes. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a pescatarian diet. If you like this recipe, take a look at these similar recipes: Ravioli with Tomato-Alfredo Sauce, Spinach Ravioli With Tomato Sauce, and Cheese Ravioli With Spicy Tomato Sauce.
Instructions
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.
Recommended wine: Chianti, Verdicchio, Trebbiano
Ravioli on the menu? Try pairing with Chianti, Verdicchio, and Trebbiano. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Luiano Chianti Classico Riserva with a 4.3 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.
Luiano Chianti Classico Riserva
A rich, structured wine with a complex bouquet layered with aromas of ripe red cherries and violets, followed by notes of leather and white pepper. Fermented in stainless steel, the wine rests for 10 months before being transferred into French and American oak barrels where it aged for 12 months.