Preparation

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add the shrimp, garlic and thyme and cook, turning the shrimp once, until lightly browned, 3 minutes total. Season with salt and pepper and transfer to a plate. Add the remaining tablespoon of oil to the pan, then add the peas, tomatoes and wine, bring to a boil, cover and cook for 3 minutes. Remove the cover and reduce the heat to a simmer.

Meanwhile, cook the ravioli according to a package directions and drain, reserving 1/2 cup of the pasta cooking water. Add the pasta to the pea-tomato mixture along with the shrimp and the basil, then add the butter and toss to until melted to coat. Season with salt and pepper, divide among plates, and garnish with additional basil if desired.