Lobster Ravioli in a Seafood Sauce

Don't let the name fool you.  This meal is a super easy, super quick week night meal.  There are a couple of "cheats," though:  packaged ravioli and tomato sauce out of a jar.  Sometimes, I make it as a cream sauce and add 1/3 cup half and half, but I was so excited that I got to use mushrooms that I forgot to add it!  Obviously with the inclusion of mushrooms in the sauce, Rick wasn't here. He's not feeling well so it was just me and the kitties (not that I shared with them).  You can serve 4 if you pair it with a salad.  I divided it into thirds so that I can have leftovers for lunch tomorrow and the next day.

Here's what I did!

Lobster Ravioli

Ingredients
1 package of Lobster Ravioli
1/2 jar tomato sauce of your choice
1/4 cup fresh basil, chopped
3 cloves of garlic, minced
4 oz sliced mushrooms
1/2 sweet onion, chopped
1/2 cup white wine 
1/2 pound shrimp, peeled and deveined
Crushed red pepper
Extra virgin olive oil
Salt and pepper


Directions
In a sauce pan, heat tomato sauce, basil, and white wine.  Season shrimp wit salt and pepper in a small bowl.
 
Heat 1-2  tablespoons of extra virgin olive oil in a pan.  Add mushrooms and saute until soften.  Add onions and saute until the start to soften.  Add shrimp and saute until they are pink on both sides. Add tomato sauce to pan and heat until it starts to bubble a little bit.

Heat 2-3 quarts of water and bring to a boil (start this as oil is heating).  Add ravioli and cook for around 4 minutes.  Drain and place 1/2 on a plate.  Top with sauce and serve.


Enjoy!