Ryan'S Ravioli With Shrimp And Tomato-Cream Sauce - cooking recipe

Ingredients

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)

Preparation

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.