1. 1. Bring a pot of water to a slow boiling point (Add pinch of salt) 2. In a food processor melt the butter and add olive oil, onion and garlic. Pulse until pureed. 3. Heat a large saute pan to low-medium heat and then add the pureed garlic and onion mixture. Cook for about one minute, then add the marsale wine and cook for another minute or two, mix it well in the pan with a whisk. 4. Add the shrimp (Cut into three segments) or you can leave them whole. Saute shrimp for two minutes and then add the lump crap meat. Continue to saute for another minute until the crab and shrimp are well incorporated. 5. Add the heavy cream now and stir well. Let this simmer for about 3-5 minutes depending on your heat. 6. At this point the water should be boiling, so you can add your ravioli and cook as per the directions on the label. (Usually 5 minutes) Once cooked just drain it off and reserve to add to the seafood cream sauce once it's finished. 7. Taste the cream sauce and at this point I add a pinch of salt and pepper, the grated parmigiano-reggiano cheese and the chopped fresh parsley. Adjust seasoning if you think you need more. 8. Add the ravioli now to the shrimp and crab sauce and mix gently. 9. Serve 3-4 ravioli's per person and I usually add a little extra cheese on top.