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

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.

Once water is boiling, add ravioli to pot. Cook until tender and floating to the top, about 4 minutes. Carefully scoop out and reserve a few big splashes of ravioli cooking water, then drain.

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

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

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