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Ingredients
  • 1 (9 ounce) package fresh ravioli (I used spinach-filled ravioli, but lobster or cheese ravioli will also work well)
  • 1 tablespoon olive oil
  • 1 lb. peeled, deveined shrimp
  • 1 ½ cups fresh seeded and diced tomatoes (or substitute with 14.5 oz can of petite diced tomatoes)
  • ½ cup chicken broth
  • ¼ cup white wine (or additional chicken broth)
  • Juice from ½ of a lemon
  • 3 tablespoons prepared pesto sauce
  •  
  • 1 tablespoon butter
  • Salt and pepper, to taste
  • Optional garnish: chopped fresh parsley or basil; Parmesan cheese
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