Ravioli in shrimp sauce

Ingredients:

• 500-550 g ravioli with spinach and ricotta
• 3 tablespoons of butter
• 2 tbsp. l. olive oil
• 450 g shrimp, peeled and deveined
• 3 cloves of garlic, pressed through a garlic press
• 1 medium onion, finely chopped
• 2/3 cup white wine
• 2 jars of tomato sauce (400 grams each)
• 1 cup heavy cream
• 1 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley, plus extra for serving
• 8 fresh basil leaves, coarsely chopped, plus extra for serving

Preparation:

1. Bring a large pot of salted water to a boil. Cook the ravioli according to package directions. Drain and set aside.
2. Meanwhile, in a large skillet, heat half the butter and half the olive oil over medium-high heat. Add the shrimp and cook on both sides until opaque and pink, about 2 minutes per side. Transfer to a plate and set aside.
3. Return the pan to the heat and add the remaining butter and olive oil. Add the garlic and onion, stir, and cook until the onion is slightly softened, about 3 minutes.
4. Pour in the wine, scraping the bottom of the pan, and cook until reduced by half, about 45 seconds. Add the tomato sauce, cream, and black pepper and stir to distribute evenly. Bring to a boil, then reduce the heat to low.
5. Cut the shrimp into bite-sized pieces and return to the pan. Add the parsley and basil and stir. Add the ravioli to the sauce and sprinkle with additional parsley and basil.