Step 1

Bring a large pot of salted water to a gentle boil. Wash and dry all produce. Halve tomatoes lengthwise. Mince or grate garlic. Pick tarragon leaves from stems; chop leaves until you have 1 TBSP.

Step 2

Melt 1 TBSP butter in a large pan over medium heat. Add garlic and cook until fragrant, 1-2 minutes. Add tomatoes and cook until slightly softened, 2-3 minutes. Season with salt and pepper.

Step 3

Once water is boiling gently, add ravioli to pot. Cook until tender, 2-3 minutes. Carefully scoop out and reserve a few big splashes of ravioli cooking water, then drain.

Step 4

While ravioli cook, rinse shrimp under cool running water, then pat dry with paper towels. Add to pan with tomatoes. Cook until pink and just cooked through, 2-3 minutes. Season with salt and pepper.

Step 5

Add ravioli to pan. Gently stir in sour cream, 1 TBSP butter, and half the chopped tarragon (use less to taste) until combined. Season with salt and pepper. TIP: Add a splash or two of ravioli cooking water if sauce seems too thick.

Step 6

Divide ravioli between bowls. Garnish with remaining chopped tarragon (to taste) and serve.