| Level: | Easy |
| Total: | 16 min |
| Active: | 16 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 18 to 20 ounces packaged spinach and ricotta ravioli
- 3 tablespoons butter
- 2 tablespoons olive oil
- 1 pound peeled and deveined large shrimp
- 3 cloves garlic, pressed
- 1 medium yellow onion, finely chopped
- 2/3 cup white wine
- Two 14.5-ounce cans tomato sauce
- 1 cup heavy cream
- 1 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
- 8 fresh basil leaves, roughly chopped, plus more for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Drain and set aside.
- Meanwhile, heat half of the butter and olive oil in a large skillet over medium-high heat. When hot, add the shrimp and cook on both sides until just starting to turn opaque, 2 minutes per side. Remove to a plate and set aside.
- Return the skillet to the heat and add the remaining butter and olive oil. Add the garlic and onions, stir to combine and cook until the onions have softened slightly, about 3 minutes.
- Deglaze with the wine, scraping the bottom of the skillet, and simmer until reduced by half, about 45 seconds. Add the tomato sauce, cream and pepper and stir to combine. Bring to a simmer, then reduce the heat to low.
- Chop the shrimp into bite-size chunks and stir back into the skillet. Add the parsley and basil and stir. Add the ravioli to the sauce and top with more parsley and basil.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 947 |
| Total Fat | 48 g |
| Saturated Fat | 25 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 6 g |
| Sugar | 12 g |
| Protein | 46 g |
| Cholesterol | 329 mg |
| Sodium | 1679 mg |
Reviews
If using FRESH ravioli or tortellini, you don’t really need to boil a whole separate pot of water to cook them. This recipe makes a lot of sauce, so just put the pasta in the sauce with the lid on for 5-6 minutes and that will cook it. If using frozen pasta pre-cook. But it was very flavorful and we would make again for sure.
Loved it! Added red pepper flakes and use 1/2 half! Family loves it!
If you put the steps in the correct order, this is a great recipe. Cooking the ravioli first is a bad idea, unless you want it all stuck together. You can add olive oil to it after draining but that is unnecessary fat. Time the ravioli to be done at the end is easy and smart.
We loved this! It was so easy and delicious!
This is fantastically delicious and easy. We skipped the shrimp but used everything else and it is definitely something we’ll have again.
This is absolutely delicious!! This is also in her newest cookbook. So much flavor. I used dried parsley and basil and it was still delicious. Will definitely be making this again in the future
I made this exactly as written. It was absolutely delicious! I can’t imagine making any changes. I’m cooking my way through Ree’s Super Easy! cookbook and this is the recipe to beat.
Ravioli a la Betsy is truly a work of art. The combination of complex flavors fuse together to cause an explosion of delicious taste. 10/10
Super easy and great! I half the sauce because it’s just me and my husband. If I do the recipe as listed I have a great tomato soup for another day.
Is 2 – 14.5 ounces of tomato sauce correct?
I have made Pasta alla Betsy and it calls for only 1 – 8 ounce can of tomato sauce which is perfect.