Cheese Ravioli With Shrimp And Tomato-Cream Sauce - cooking recipe

Ingredients

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)

Preparation

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.