Best 6 Ravioli With Shrimp Tomato Sauce Recipes

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Shrimp and tomato sauce is a classic combination for pasta dishes, offering a blend of briny seafood and tangy, umami-rich sauce. When used with ravioli, this combination truly shines, as the tender, filled pasta pockets provide a perfect vessel for the delectable sauce and succulent shrimp. Whether you prefer a simple, rustic sauce or a more complex and flavorful one, there are numerous variations to choose from, ensuring that you can find a recipe that suits your taste and skill level.

Let's cook with our recipes!

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 :

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.

SHRIMP AND CHIVE RAVIOLI WITH GRAPE TOMATO SAUCE



Shrimp and Chive Ravioli with Grape Tomato Sauce image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 24 ravioli

Number Of Ingredients 16

1/2 recipe Pasta Dough for Ravioli, recipe follows
1 pound medium-size raw shrimp, cleaned and shelled
1 bunch fresh basil leaves, plus more for garnish
1 bunch fresh chervil, plus more for garnish
1 bunch fresh chives, plus more for garnish
1 large egg white, plus 1 egg for wash
8 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 pint grape tomatoes
2 shallots, finely chopped
1/2 bunch fresh chervil, plus more for garnish
Flour, for dusting
5 cups all-purpose flour, plus more for dusting
1 teaspoon salt
6 large eggs
2 tablespoons extra-virgin olive oil

Steps:

  • Make the Pasta Dough for Ravioli and set aside to rest.
  • Make the filling: In the bowl of a food processor add the shrimp, 1/2 bunch basil leaves, 1/2 bunch chives, 1/2 bunch chervil, egg white, and 2 tablespoons olive oil; season this with salt and pepper. Pulse until it is finely chopped but not pureed. Cover and refrigerate until ready to use.
  • Roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
  • Form the ravioli: Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter with flour, lay out 1 long sheet of pasta, and brush the top surface with the egg wash. Drop the filling by the tablespoonful about 2-inches apart onto 1/2 of the pasta sheet. Fold the other 1/2 over the filling like a blanket. Gently press out the air pockets around each mound of filling. Use a sharp knife to cut the sides around each mound and press the edges with your fingers to make a tight seal. Dust a sheet pan with flour to prevent the ravioli from sticking and lay them out to dry slightly while assembling the rest.
  • Make the sauce: Heat the broiler. Put the tomatoes onto a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 10 minutes. In a large skillet over medium-high heat add the remaining 4 tablespoons olive oil. Put in the shallots and cook them until they are soft, about 5 minutes. Chop the remaining basil, chives, and chervil and add them to the pan. Fold the tomatoes into the pan and cook for another 5 minutes; keep warm while you cook the ravioli.
  • Cook and sauce the ravioli: Place the pasta into a large pot of boiling salted water and cook for about 4 minutes, they'll float to the top when ready; do not overcrowd the pot. Lift them from the water with a large strainer or slotted spoon into the tomato sauce. Gently coat the ravioli with the sauce and serve garnished with more chopped herbs.
  • To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
  • To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
  • To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
  • Yield: enough for 48 ravioli

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

LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP



Lobster Ravioli in Tomato Cream Sauce with Shrimp image

Great pasta course. The sauce works great with fish, crab, shrimp, and lobster. The stock is very easy to prepare and makes a HUGE difference in the taste of the finished product. This recipe makes four small servings or two main dish portions.

Provided by ugamuddy

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 4

Number Of Ingredients 23

½ pound unpeeled large shrimp
1 yellow onion, quartered
2 stalks celery with leaves, cut into pieces
1 lemon, halved
1 tablespoon dried basil
1 tablespoon dried oregano
1 tablespoon dried thyme
2 tablespoons whole black peppercorns
½ cup chopped fresh flat-leaf parsley
3 cups water
1 tablespoon unsalted butter
1 shallot, minced
2 cloves garlic, minced
2 teaspoons lemon zest
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 cup white wine
1 cup canned petite diced tomatoes
½ cup heavy cream
salt and freshly ground black pepper to taste
16 lobster ravioli
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon lemon zest

Steps:

  • Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
  • To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
  • Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
  • Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
  • Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
  • Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
  • Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.

Nutrition Facts : Calories 606.2 calories, Carbohydrate 68.7 g, Cholesterol 174.3 mg, Fat 20 g, Fiber 7.8 g, Protein 28.7 g, SaturatedFat 11.3 g, Sodium 910.7 mg, Sugar 7.7 g

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!

Tips:

  • For the best results, use fresh shrimp that are deveined and peeled.
  • If you don't have fresh shrimp, you can use frozen shrimp that have been thawed and deveined.
  • To make the tomato sauce, use ripe, juicy tomatoes. Roma tomatoes are a good choice.
  • If you don't have time to make your own tomato sauce, you can use a jarred tomato sauce.
  • To make the ravioli filling, use a food processor to finely chop the shrimp and vegetables.
  • Make sure the filling is well-seasoned with salt and pepper before you stuff the ravioli.
  • To cook the ravioli, bring a large pot of salted water to a boil and cook the ravioli for 3-4 minutes, or until they float to the top.
  • Serve the ravioli with tomato sauce, grated Parmesan cheese, and a sprinkle of fresh basil.

Conclusion:

Ravioli with shrimp tomato sauce is a delicious and elegant dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste. With a few simple tips, you can make this dish a success. So next time you're looking for a special meal to impress your friends or family, give ravioli with shrimp tomato sauce a try!

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