Cheese Ravioli with Shrimp and Tomato-Cream Sauce

This is a quick and easy dish that is great to serve to company along with a green salad.

• 2 tbsp butter
• 1 small garlic clove, crushed
• 1 can (14 oz) Italian-style peeled plum tomatoes with juices
• 1 cup heavy cream
• 8 oz medium shrimp, shelled, deveined, and coarsely chopped
• 6 large basil leaves, torn into pieces
• Salt and freshly ground black pepper
• 1 pound fresh or frozen cheese-filled ravioli

1. Heat butter in a medium skillet; add garlic; saute 1 minute. Add the tomatoes; cook, stirring and breaking up tomatoes with the side of a spoon, until mixture is slightly reduced and thickened, about 10 minutes.

2. Meanwhile, boil the cream in a medium saucepan, stirring and adjusting heat to prevent boiling over, until reduced by half. Add to the reduced tomato sauce. Stir in the shrimp; simmer over low heat 5 minutes. Stir in the basil. Season with salt and pepper.

3. Cook the ravioli in plenty of boiling salted water until tender; drain. Place on a platter or divide among four serving dishes and spoon some of the sauce on each.

From 365 Ways to Cook Pasta by Marie Simmons.