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Ravioli a La Betsy
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
  • ⅔ cup white wine
  • Two 14.5-ounce cans tomato sauce
  • 1 cup heavy cream
  • 1 teaspoon freshly ground black pepper
  • ¼ cup chopped fresh flat-leaf parsley, plus more for garnish
  • 8 fresh basil leaves, roughly chopped, plus more for garnish
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