Ravioli with Tomato-Basil Cream Sauce

I found this meal on Pinterest, but it's originally from MyRecipes.com. It calls for 1 jar of Sun-dried tomato Alfredo sauce, but I couldn't find that, so I used the Roasted Garlic Parmesan Alfredo sauce and added sun-dried tomatoes. It turned out super yummy and I really liked the ravioli. With all of our leftover sauce we cooked up some more pasta and had it as leftovers. This meal worked well for our busy schedule! I hope you like it too.

Ravioli with Tomato-Basil Cream Sauce

 Ingredients
1 [20oz] package Four-cheese Ravioli
1 [16oz] jar Roasted Garlic Parmesan Alfredo Sauce
1 Tbs Sun-dried tomatoes, chopped
2 Tbs White wine
1 [14.5oz] can diced tomatoes
1/2 cup Basil, chopped
1/3 cup grated Parmesan cheese

1. Add sauce to pot on medium-low heat. Pour wine into sauce jar, tighten lid, shake and pour into sauce. Stir.

Chop sun-dried tomatoes & basil.

2. In large pot, boil water and cook Ravioli according to package.

Love this tip: Place your wooden spoon over your pot of boiling water/pasta and the water won't boil over. It works & it's pretty cool!






3. Add can of diced tomatoes, sun-dried tomatoes, and basil to sauce. Cook on medium heat. Stir. Cook about 5 minutes.

4. Drain pasta. Ladle desired amount of sauce in with pasta. [We had a lot of sauce, so I did it this way to save the rest of the sauce and use it with different pasta as leftovers]

5. Plate and top with Parmesan cheese and basil.

Enjoy!!!

Pasta with Tomato Cream Sauce

Have you ever had Shrimp Diavolo from Bravo's? Well, that is my all time favorite entree to get at Bravo's and this meal reminds me a lot of their Shrimp Diavolo dish. This makes me too excited, because now I can continue to play around with it to make it more and more like Bravo's! WoooHooo!!!

Originally the plan was to make Pioneer Woman's "Penne a la Betsy!" recipe, but I decided to added a few small ingredients and change some, to make it my own. It turned out great :) and Taylor asked to have this on the menu more!

Pasta with Tomato Cream Sauce

What you'll need:
3/4 pounds Rotini Pasta [or your choice of pasta]
1 pound raw Shrimp, deveined, peeled, no tail
3 tbs butter
3 tbs olive oil
1 small onion, chopped
2 cloves garlic, minced
1/3 cup white wine
1/2 15oz can tomato sauce (or 1 8oz can)
1 cup half & half
1 tbs sour cream
1 tbs fresh Parsley
2-3 tbs fresh Basil
Salt, to taste
Pepper, to taste
Red Pepper Flakes [Dash on each plate for a hint of spice- this was delicious!]
Shredded Parmesan [Topping]

1. Heat 1 tbs butter, 1 tbs olive oil in medium sized pan, on medium heat. Rinse shrimp & add shrimp to pan. Saute until pink, not all the way through. While that is cooking, bring a pot of water to boil for pasta.

2. Chop onion & garlic. Set aside.

3. Once shrimp are cooked, remove to a plate and set aside.

4. Wipe out pan [or get a new one], heat 2 tbs butter, 2 tbs olive oil. Saute onion & garlic, stirring occasionally. [Start cooking pasta]

5. While onion & garlic are sauteing, cut shrimp into small bite size pieces.

6. Pour wine into pan with onions & garlic. Let the alcohol cook out for a few minutes.  Then add tomato sauce, stir. [Place heat on low]

7. Add half & half and 1 tbs sour cream.

8. Stir together. While it heats up, chop parsley & basil.

Doesn't that look cool? :)

9. Add shrimp, stir. [Drain pasta]

10. Add parsley & basil, stir.

11. Add pasta, stir. Salt & Pepper, to taste.











Voila!


Mmmm!!!! I could go for some more of this right about now! ;)

Plate, add dash of red pepper flakes and top with shredded Parmesan cheese.

[Picture taken without red pepper flakes... but I added some, don't you worry!]

You won't regret making this, I promise!!!

Enjoy :)