Recently I made ravioli for my roommate and I based on this recipe for Ravioli a la Betsy from Food Network. However, this recipe calls for shrimp and alcohol. I can't use shrimp because I'm a vegetarian and I can't use alcohol because I'm both under drinking age and a recovering alcoholic, so I can't responsibly be around alcohol in my kitchen.
You will need:
- Kosher salt
- Black pepper
- 18-20 ounces frozen spinich and ricotta ravioli
- 3 Tablespoons of butter
- 2 Tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 medium yellow onion, diced
- 29oz canned tomato sauce
- 1 cup heavy cream
- 8 fresh basil leaves
Bring a large pot of salted water to a boil. Cook the ravioli according to the package instructions. Drain and set aside.
Heat a large pan and melt all of the butter (as opposed to half in the original recipe. Because there's no shrimp involved, there's also nothing to deglaze with white wine.)
When the butter has fully melted, add the olive oil, onions, and garlic. Stir to combine and wait for the onions to soften slightly.
Add the tomato sauce, cream and pepper and stir to combine. Bring to a simmer, then reduce the heat to low.
Add the ravioli and basil to the sauce. Give the flavors some time to mix.
Plate and serve the ravioli. I typically use bowls and pour the sauce above the level of the ravioli even though I know that's not the normal way to do it.