Everyone has someone that they love to cook for but is sometimes a challenge.  Cookbook Club cook, moi, MaggieB, is no exception.  My daughter-in-law, Heather, is a vegetarian, BUT she will eat shrimp, so Ravioli with Tomato Basil Cream & Shrimp is a dish that EVERYONE in our family loves and fits the bill!   Pair it with some wonderful crusty Italian bread, a fresh tossed salad, and you have DINNER!  FAST, quick, and EASY!  Don’t have any shrimp in the house or its not your favorite?  This recipe will stand on its own without it or substitute scallops, or even experiment with some freshly ground sausage!  Chirizo anyone?

Just CLICK on the LINK below for the recipe!  Let me know about all the compliments YOU receive from YOUR family!

What You NEED to Serve 4 to 6:

• 1 (20 oz) package of refrigerated cheese ravioli – I use Buitoni Four Cheese
• 1 (16 oz) jar of sun-dried tomato Alfredo sauce
• 2 Tbsp white wine (whatever I happen to have open in the fridge)
• 2 medium sized tomatoes chopped, OR 1 (14.5 oz) can of diced tomatoes
• 1/2 cup of chopped fresh basil
• 1# raw shrimp, cleaned and deveined
• 1/3 to 1/2 cup grated Parmesan cheese

What You Need to DO:

1. Prepare fresh ravioli according to package directions.
2. While ravioli is cooking, pour Alfredo sauce into a medium sized saucepan.
3. Pour the wine into the sauce jar, replace lid & shake to loosen all remaining sauce.  Stir into saucepan.
4. Stir in chopped tomatoes and 1/2 cup chopped basil.
5. Cook over medium-low heat for 5 minutes or until heated through.
6. Stir in shrimp and cook until just pink; approximately 3 minutes.
7. Toss with ravioli until well coated.
8. Top with grated Parmesan cheese and fresh basil chiffonade strips.
9. ENJOY!

I hope you enjoy this Cookbook Club 101 recipe & here is one for… CHOCOLATE “ravioli” !

• Chocolate Ravioli « Life at No. 71 – Wonton wrappers are my new favourite thing – we used them with my Dad making a different Giada recipe for a boiled-not-fried ravioli, and they turned out amazing. Seriously – try them out if you haven’t yet. …

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