Ravioli a la Betsy | Recipe Cart

Ingredients

• Kosher salt
• 18 to 20 ounces packaged spinach and ricotta ravioli
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 pound peeled and deveined large shrimp
• 3 cloves garlic, pressed
• 1 medium yellow onion, finely chopped
• 2/3 cup white wine
• Two 14.5-ounce cans tomato sauce
• 1 cup heavy cream
• 1 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley, plus more for garnish
• 8 fresh basil leaves, roughly chopped, plus more for garnish