1 (8 ounce) package Pasta Prima Wild Mushroom Ravioli
1 pound shrimp, peeled and deveined
10 heirloom tomatoes sliced in half
1/4 cup white wine
2-3 sun-dried tomatoes sliced
1 teaspoon red pepper flakes
1 clove garlic chopped
2 tablespoon butter
1 tablespoon extra virgin olive oil
2 teaspoons Italian herb
2 tablespoons freshly squeezed lemon juice
2 tablespoons cup chopped parsley

Bring a medium pot of water to boil. Cook ravioli over a gentle boil for 4-5 minutes because otherwise the ravioli will open up and the inside filling will come out.
Heat the oil and butter on a medium high heat in a pan. Add the garlic and sauté until fragrant, about a minute. Add the shrimp, sun-dried tomatoes, Italian herbs,red pepper flakes and sauté the shrimp for 3 minutes. Add the white wine and lemon juice and let it simmer on medium heat for just about 4 minutes. Fold in the heirloom tomatoes.
Top the ravioli with shrimp scampi and sprinkle with chopped parsley. Enjoy