Best Ryans Ravioli With Shrimp And Tomato Cream Sauce Recipes

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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

RAVIOLI WITH SHRIMP TOMATO SAUCE



Ravioli with Shrimp Tomato Sauce image

I came up with this recipe after I sampled a similar dish when my husband and I went out to dinner to celebrate our 25th anniversary. Now I make it at home often. When I'm not re-creating recipes, I'm busy quilting, crafting and keeping up with our four children and five grandkids.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 5 servings.

Number Of Ingredients 15

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

Steps:

  • 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.

Nutrition Facts :

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 RAVIOLI WITH BASIL CREAM SAUCE



Shrimp Ravioli With Basil Cream Sauce image

Make and share this Shrimp Ravioli With Basil Cream Sauce recipe from Food.com.

Provided by Pebbles

Categories     < 60 Mins

Time 1h

Yield 24 ravioli, 4 serving(s)

Number Of Ingredients 9

1/4 cup peeled garlic clove
1 tablespoon extra virgin olive oil
1/2 lb cooked deveined, peeled, chopped shrimp
1/3 cup fresh goat cheese
1 large egg yolk
1 cup whipping cream
1 shallot, chopped
1/4 cup fresh packed basil leaves
24 wonton wrappers

Steps:

  • Preheat oven to 350. Toss garlic with olive oil and place in oven dish, cover and roast for 15 minutes. Let cool and chop.
  • Mix shrimp, goat cheese, egg you and garlic in bowl.
  • Bring cream and shallot to boil in small pan. Reduce heat and simmer until about 3/4 cup about 8 minutes. Cool.
  • Add sauce to blender and add basil and blend until finely chopped. Season with s & P.
  • Place half of wonton wrappers on work surface. Add one teaspoon shrimp mixture to each. Brush edges with water and fold over to form triangles. Repeat with remaining wontons.
  • Cook ravioli in large pot of boiling salted water about 3 minutes.
  • Serve in bowls with warm sauce. Garnish with shredded basil.

Nutrition Facts : Calories 462.3, Fat 27.9, SaturatedFat 14.9, Cholesterol 248.7, Sodium 428.4, Carbohydrate 33.5, Fiber 1.2, Sugar 0.2, Protein 19.2

SHRIMP RAVIOLI WITH A TOMATO VODKA CREAM SAUCE



Shrimp Ravioli With a Tomato Vodka Cream Sauce image

I have been making these for years - ever since I moved to FL where shrimp is so affordable. They are light and creamy. Wonton wrappers make this easy to make and the creamy sauce is a quick 10 minutes on the stove. I often make these ahead and freeze ... then when I need them, just pop them in some boiling water, heat up my sauce, and dinner is ready. Serve with a traditional crisp salad (I happen to like a grilled romaine salad) and then of course some crusty garlic bread. A nice twist to the traditional cheese or beef ravioli.

Provided by SarasotaCook

Categories     Vegetable

Time 1h

Yield 40 wontons, 8 serving(s)

Number Of Ingredients 24

1 (10 ounce) package wonton wrappers (you want approximately 40-48 wrappers)
1 lb large shrimp (cooked and diced fine)
1/2 lb ricotta cheese (1 cup, if you like it a bit creamier, you can add more ricotta)
3 tablespoons parmesan cheese
3 eggs (medium sized, or 2 large or extra large eggs)
2 teaspoons minced garlic
2 tablespoons fresh parsley, chopped fine
1/8 teaspoon nutmeg
salt
pepper
1 tablespoon butter (to saute the shrimp)
1 (28 ounce) can crushed tomatoes (I happen to like San Marzano, or any good quality crushed or pureed tomatoes)
2/3 cup vodka
3/4 cup heavy cream
1 small onion, fine chopped
3 tablespoons roasted red peppers, fine chopped
2 teaspoons minced garlic
1/4 teaspoon red pepper flakes
1/4 cup fresh parsley, fine chopped
3 tablespoons butter
salt
pepper
basil, chopped
parmesan cheese, grated

Steps:

  • Sauce -- Make the sauce first and set to the side. In a medium size pot, add the butter and melt on medium heat, then add in the onion, garlic, roasted red pepper and red pepper flakes and cook until the onions are tender and translucent. Should take about 5 minutes. Then add in the vodka and cook another minute, followed by the tomatoes, heavy cream, parsley, salt and pepper to taste. Just simmer for another five minutes and it is done. This can be done in advance and just heated up, or made at the time you plan to serve the ravioli. It freezes well and will stay 3-4 days in the refrigerator.
  • Shrimp Filling -- Now I like to get my shrimp steamed right at the grocery store to save time. You can also buy pre-cooked shrimp, which I don't like as much, but they certainly will work for this dish just fine.
  • The shrimp needs to be very fine chopped which you can do by hand, or if you are me, I just add it to my food processor to get a coarse chop which is so much easier.
  • Then add the shrimp to a large bowl with the ricotta, parmesan, eggs, garlic, parsley, nutmeg, salt and pepper and mix well.
  • Ravioli -- Lay out the ravioli and put a small spoon of the filling on top of each ravioli in the center. With you finger or a small brush, brush the edges of the wonton with a little water and then top with the second wonton, and press the sides together and around the center filling so there is no air and the wonton and it is sealed tight. Lay them all out of a cookie sheet lined with parchment paper to dry slightly. Now they are ready for cooking. If you want, rather than making a square ravioli, you can easily put the filling on the bottom ravioli and fold over corner to corner to make a triangle. This method will work just as well and will give you about 40 plus triangle shaped ravioli. Either way works just as good as the other.
  • Cook them right away, or you can freeze them right on the sheet and bag them up and freeze for later. NOTE: If you have any left over filling, add some onions, peppers and make a quesadilla or a grilled shrimp sandwich.
  • Cook -- In a pot of salted medium boiling water, add the ravioli and cook 3-4 minutes. When they float, they are done. Remember the filling is already cooked, so you are just heating them through. They don't take long.
  • Serve -- Just top the ravioli with your sauce, some fresh basil and grated parmesan cheese. And ENJOY!
  • Don't forget the salad and crusty garlic bread!

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.

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