Best 7 Ravioli With Shrimp Tomato Sauce Recipes

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Indulge in a culinary journey with our delectable Ravioli with Shrimp Tomato Sauce, a harmonious blend of flavors that will tantalize your taste buds. This dish showcases tender ravioli pillows, generously filled with succulent shrimp and ricotta cheese, enveloped in a vibrant and flavorful tomato sauce. Accompanying this main course are two equally enticing recipes: a refreshing Arugula Salad with Lemon Vinaigrette, providing a bright and zesty contrast, and a classic Caesar Salad, offering a creamy and savory complement.

Here are our top 7 tried and tested recipes!

RAVIOLI A LA BETSY



Ravioli a la Betsy image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 servings

Number Of Ingredients 13

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

Steps:

  • 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.

DATE NIGHT CREAMY TUSCAN RAVIOLI



Date Night Creamy Tuscan Ravioli image

The easiest Valentine's Day dinner ever - Creamy Tuscan Ravioli. Store-bought ravioli tossed in a garlicky sun-dried tomato cream sauce topped with baby spinach, basil, and parmesan cheese.

Provided by Marzia

Categories     30 Minute Meals

Time 30m

Number Of Ingredients 10

2 tablespoons butter
4 cloves garlic, minced
½ teaspoon onion powder
1 teaspoon Italian seasoning
1 tablespoon fresh lemon juice
¼ cup chicken stock (or vegetable, see notes)
1 cup EACH: heavy cream AND fresh baby spinach (packed)
2 (9-10 ounce) package of ravioli (see notes)
⅓ cup sun-dried tomatoes, packed in oil (reserve 1 tablespoon oil)
Freshly grated parmesan cheese + basil, for topping

Steps:

  • BOIL: Bring a large pot of water to boil. Salt the water liberally, then add the ravioli and cook for 1 minute less than package directions, drain and set aside.
  • SAUCE: Start on the sauce while the ravioli is boiling. Add the butter and the 1 tablespoon of sun-dried tomato oil to a large sauté pan over medium heat. Once melted, add the garlic and allow for it to cook for 30 seconds or until fragrant. Add the onion powder, Italian seasoning, lemon juice, chicken stock, heavy cream, and sun-dried tomatoes to the skillet and allow for it to become smooth and heat through; about 1-2 minutes.
  • FINISH: When the ravioli is done, add it to the prepared sauce, stir to combine. The sauce should thicken significantly once the ravioli sits for a minute. Top with spinach, basil, and cover the pan and allow for it to just wilt. Once wilted, stir to combine and top with freshly grated parmesan before serving!

SHRIMP RAVIOLI



Shrimp Ravioli image

Provided by Tyler Florence

Categories     main-dish

Time 2h15m

Yield 2 to 4 servings

Number Of Ingredients 23

2 cups all-purpose flour, plus more for dusting
Kosher salt
2 large eggs plus 7 large egg yolks
Splash of extra-virgin olive oil
Semolina flour, for dusting
1 pound shrimp, peeled and deveined
4 small jarred Calabrian chiles, plus a teaspoon of chile oil
3 strips raw bacon, diced
Zest of 1 lemon
Kosher salt
1/4 cup fresh basil leaves
Extra-virgin olive oil, for cooking and drizzling
1 small shallot, diced
3 cloves garlic, minced
4 to 5 sprigs fresh thyme, leaves picked
1 1/2 cups cherry tomatoes, cut in half
Kosher salt and freshly ground black pepper
1/4 cup vodka
1 cup heavy cream
1/2 teaspoon jarred crushed Calabrian chiles
Juice of 1/2 lemon
6 fresh basil leaves, plus more for garnish
Grated Parmesan, for garnish

Steps:

  • For the pasta: Mound the flour on a work surface. Season with a pinch of salt. Make a deep well in the middle of the flour, about 6 inches in diameter. Combine the eggs, egg yolks, olive oil and a pinch of salt together in a mixing bowl and mix well. Slowly add the egg mixture to the well in the flour, using a fork to start grabbing bits of flour from the outside of the well to mix into the egg mixture in the middle. Keep incorporating the sides of the well into the center until a tacky dough ball is formed. Knead the dough ball by hand until all the flour has fully incorporated. Wrap the dough ball well and let rest in the refrigerator for about 1 hour.
  • For the filling: Combine the shrimp, Calabrian chiles, bacon, lemon and pinch of salt in a food processor. Puree for 10 to 15 seconds, then scrape down the sides and add the basil. Puree briefly until combined.
  • Using a pasta roller, roll out the dough into 2 sheets of pasta thin enough to where you can feel your fingers through them (usually a number 5 to 6 on the sheeter setting). Place one sheet of the pasta dough on a well-floured surface. If using a cutter to make ravioli shapes, gently mark on the pasta sheet to see where the filling should be piped. Brush the dough with water. Add dollops of filling spaced out evenly across the middle of the sheet, using the marks as a guide. Gently brush a little bit of water over the second sheet of pasta. Place the sheet, dampened-side down, over the one with the filling, gently lining up the edges. Using your fingers, press and seal around the filling, making the seal as airtight as possible. Use a ring cutter or knife to cut out ravioli. Use your fingers to gently seal the edges and remove any air pockets and transfer the ravioli to a baking sheet sprinkled with semolina.
  • For the sauce: Put a bit of olive oil in a large saute pan over medium-high heat. Add the shallots, garlic and thyme leaves, then add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 7 to 10 minutes. Move the shallot mixture to one side of the pan, then remove the pan from the heat and deglaze with the vodka. Carefully ignite the vodka, slightly tipping the pan away from you. Once the flame subsides, return to the heat and cook at a simmer until the vodka has been reduced to 1 tablespoon, about 2 minutes. Add the cream, crushed Calabrian chiles, lemon juice and basil leaves and cook until the sauce is thickened and has reduced by about half, about 5 minutes.
  • Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 1/2 minutes. Take the ravioli out of the pot with a skimmer or slotted spoon and place in the saute pan with a splash of pasta water. Toss the sauce and ravioli together over low heat.
  • Using a large spoon, place the ravioli on plates and add more sauce over the top. Drizzle with olive oil and garnish with fresh basil leaves and grated Parmesan.

LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP



Lobster Ravioli in Tomato Cream Sauce with Shrimp image

Great pasta course. The sauce works great with fish, crab, shrimp, and lobster. The stock is very easy to prepare and makes a HUGE difference in the taste of the finished product. This recipe makes four small servings or two main dish portions.

Provided by ugamuddy

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 4

Number Of Ingredients 23

½ pound unpeeled large shrimp
1 yellow onion, quartered
2 stalks celery with leaves, cut into pieces
1 lemon, halved
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons whole black peppercorns
½ cup chopped fresh flat-leaf parsley
3 cups water
1 tablespoon unsalted butter
1 shallot, minced
2 cloves garlic, minced
2 teaspoons lemon zest
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup white wine
1 cup canned petite diced tomatoes
½ cup heavy cream
salt and freshly ground black pepper to taste
16 lobster ravioli
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon zest

Steps:

  • Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
  • To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
  • Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
  • Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
  • Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
  • Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
  • Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.

Nutrition Facts : Calories 606.2 calories, Carbohydrate 68.7 g, Cholesterol 174.3 mg, Fat 20 g, Fiber 7.8 g, Protein 28.7 g, SaturatedFat 11.3 g, Sodium 910.7 mg, Sugar 7.7 g

CHEESE RAVIOLI WITH SHRIMP AND TOMATO-CREAM SAUCE



Cheese Ravioli With Shrimp and Tomato-Cream Sauce image

Make and share this Cheese Ravioli With Shrimp and Tomato-Cream Sauce recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 garlic clove, crushed
1 (14 ounce) can plum tomatoes, with juices
1 cup heavy cream
8 ounces medium shrimp, shelled, deveined, and coarsely chopped
6 large basil leaves, torn into pieces
salt
fresh ground black pepper
1 lb cheese ravioli (fresh or frozen)

Steps:

  • Heat butter in a medium skillet; add in garlic; saute 1 minute.
  • Add in tomatoes; cook, stirring to break them up with the side of a spoon, until mixture is slightly reduced and thickened, about 10 minutes.
  • 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.
  • Cook the ravioli in plenty of boiling salted water until tender; drain.
  • Place on a platter or divide between 4 individual dishes and spoon sauce over pasta.

Nutrition Facts : Calories 336.9, Fat 29, SaturatedFat 17.6, Cholesterol 183.6, Sodium 153.3, Carbohydrate 6.5, Fiber 1.4, Sugar 2.7, Protein 13.9

SHRIMP AND CHIVE RAVIOLI WITH GRAPE TOMATO SAUCE



Shrimp and Chive Ravioli with Grape Tomato Sauce image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 24 ravioli

Number Of Ingredients 16

1/2 recipe Pasta Dough for Ravioli, recipe follows
1 pound medium-size raw shrimp, cleaned and shelled
1 bunch fresh basil leaves, plus more for garnish
1 bunch fresh chervil, plus more for garnish
1 bunch fresh chives, plus more for garnish
1 large egg white, plus 1 egg for wash
8 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pint grape tomatoes
2 shallots, finely chopped
1/2 bunch fresh chervil, plus more for garnish
Flour, for dusting
5 cups all-purpose flour, plus more for dusting
1 teaspoon salt
6 large eggs
2 tablespoons extra-virgin olive oil

Steps:

  • Make the Pasta Dough for Ravioli and set aside to rest.
  • Make the filling: In the bowl of a food processor add the shrimp, 1/2 bunch basil leaves, 1/2 bunch chives, 1/2 bunch chervil, egg white, and 2 tablespoons olive oil; season this with salt and pepper. Pulse until it is finely chopped but not pureed. Cover and refrigerate until ready to use.
  • Roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
  • Form the ravioli: Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter with flour, lay out 1 long sheet of pasta, and brush the top surface with the egg wash. Drop the filling by the tablespoonful about 2-inches apart onto 1/2 of the pasta sheet. Fold the other 1/2 over the filling like a blanket. Gently press out the air pockets around each mound of filling. Use a sharp knife to cut the sides around each mound and press the edges with your fingers to make a tight seal. Dust a sheet pan with flour to prevent the ravioli from sticking and lay them out to dry slightly while assembling the rest.
  • Make the sauce: Heat the broiler. Put the tomatoes onto a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 10 minutes. In a large skillet over medium-high heat add the remaining 4 tablespoons olive oil. Put in the shallots and cook them until they are soft, about 5 minutes. Chop the remaining basil, chives, and chervil and add them to the pan. Fold the tomatoes into the pan and cook for another 5 minutes; keep warm while you cook the ravioli.
  • Cook and sauce the ravioli: Place the pasta into a large pot of boiling salted water and cook for about 4 minutes, they'll float to the top when ready; do not overcrowd the pot. Lift them from the water with a large strainer or slotted spoon into the tomato sauce. Gently coat the ravioli with the sauce and serve garnished with more chopped herbs.
  • To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
  • To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
  • To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
  • Yield: enough for 48 ravioli

RYAN'S RAVIOLI WITH SHRIMP AND TOMATO-CREAM SAUCE



Ryan's Ravioli With Shrimp and Tomato-Cream Sauce image

This easy to make pasta dish is my favorite. Mom serves it with warm Italian bread and a side salad. There are always leftovers to enjoy as well!

Provided by RyGuy

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 tablespoons butter
1 garlic clove, crushed
1 (14 ounce) can tomatoes (whole, diced or crushed)
1 cup heavy cream
8 ounces raw shrimp, deveined (medium works best)
6 basil leaves (torn or chopped)
1 lb cheese ravioli (fresh or frozen)

Steps:

  • Begin heating water to cook ravioli.
  • Heat butter in medium skillet; add garlic and saute 1 minute.
  • Add tomatoes and stir until mixture is slightly reduced, about 10 minutes. If you are using whole tomatoes, break them up with the side of a spoon while cooking.
  • Boil the cream in a medium saucepan, stirring and adjusting heat to prevent boiling over, until reduced by half.
  • Add ravioli to boiling water and cook according to package.
  • Add cream to the tomato sauce. Stir in shrimp and simmer over low heat for 5 minutes.
  • Stir in basil.
  • Drain ravioli and place in large serving bowl. Pour tomato-cream sauce over the top and serve.

Nutrition Facts : Calories 336.3, Fat 29, SaturatedFat 17.6, Cholesterol 182.8, Sodium 152.6, Carbohydrate 6.5, Fiber 1.4, Sugar 2.7, Protein 13.8

Tips:

  • To make the perfect ravioli dough, use a food processor to combine the ingredients until a smooth ball forms. If the dough is too dry, add a little water; if it's too wet, add a little flour.
  • When rolling out the dough, use a pasta machine or a rolling pin to achieve a thin, even sheet. The thinner the dough, the more delicate the ravioli will be.
  • To fill the ravioli, place a small spoonful of the filling in the center of each dough circle. Fold the dough over the filling and press the edges together to seal. Make sure to press firmly to prevent the ravioli from opening during cooking.
  • To cook the ravioli, bring a large pot of salted water to a boil and add the ravioli. Cook for 3-4 minutes, or until the ravioli float to the top of the pot. Remove the ravioli from the pot with a slotted spoon and drain them on paper towels.
  • To make the tomato sauce, heat some olive oil in a large saucepan over medium heat. Add the onion and garlic and cook until softened. Add the tomatoes, salt, pepper, and oregano and bring to a simmer. Cook for 15-20 minutes, or until the sauce has thickened.
  • To serve the ravioli, place them on a plate and top with the tomato sauce. Garnish with grated Parmesan cheese and fresh basil.

Conclusion:

Ravioli with shrimp and tomato sauce is a delicious and elegant dish that is perfect for a special occasion. The ravioli are filled with a mixture of shrimp, ricotta cheese, and herbs, and they are served in a flavorful tomato sauce. This dish is sure to impress your guests, and it's also relatively easy to make. So next time you're looking for a special meal to cook, give this recipe a try.

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