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Gathered
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
French cultured cream — sauces, soups, finishing, baking
Humidity-controlled cheese storage — keep artisan cheese perfect
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Powdered cream for shelf-stable cooking — sauces, baking, camping
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Authentic DOP tomatoes — Neapolitan pizza, marinara, sugo
French cultured cream — sauces, soups, finishing, baking
Humidity-controlled cheese storage — keep artisan cheese perfect
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Heat butter in a medium skillet; add in garlic; saute 1 minute. Add in tomatoes; cook, stirring to break them up with the side of a spoon, until mixture is slightly reduced and thickened, about 10 minutes. Meanwhile, boil the cream in a medium saucepan, stirring and adjusting heat to prevent boiling over, until reduced by half. Add to the reduced tomato sauce; stir in the shrimp; simmer over low heat 5 minutes. Stir in the basil; season with salt and pepper. Cook the ravioli in plenty of boiling salted water until tender; drain. Place on a platter or divide between 4 individual dishes and spoon sauce over pasta.