Ravioli With Shrimp Rose Sauce

Heat butter in a skillet over medium heat; cook and stir onion until very tender and lightly browned 15 to 20 minutes. Add garlic; cook until fragrant about 1 minute. Pour in 1/2 cup white wine; cook until reduced by half about 5 minutes.

Stir remaining 1/2 cup white wine crushed tomatoes and Italian seasoning into onion mixture; cook for 15 minutes. Mix cream 1/2 cup Parmesan cheese and basil into tomato sauce; cook for 5 minutes. Add cooked shrimp; cook until heated through 1 to 2 minutes.

Fill a large pot with lightly salted water and bring to a rolling boil; stir in frozen ravioli and return to a boil. Cook uncovered stirring occasionally until the ravioli float to the top and the filling is hot 6 to 8 minutes. Drain.

Mix ravioli into tomato sauce and top with remaining 1/2 cup Parmesan cheese.