Prepare the Ravioli: Fill a spacious pot with water, add a generous pinch of salt, and bring it to a rolling boil. Add the cheese-filled ravioli and cook according to package instructions, usually 3-5 minutes, until they float to the top. Drain and set aside.

Prepare the Shrimp: While the ravioli cooks, heat a large skillet over medium-high heat. Add 1 tablespoon of butter and, once melted, add the shrimp. Sauté for 2-3 minutes per side, or until pink and cooked through.

Make the Garlic Butter Sauce: In the same skillet, add the remaining butter and minced garlic. Sauté the garlic for 1 minute, until fragrant. Sprinkle in the flour, stirring continuously, and cook for 1 minute to eliminate the raw flour taste.

Add Milk and Herbs: Gradually pour in the milk, whisking to create a smooth sauce. Add parsley, basil, or dill, and season with salt and pepper to taste. Simmer for 2-3 minutes, stirring frequently, until the sauce slightly thickens.

Combine and Serve: Add the cooked shrimp and drained ravioli to the skillet, tossing gently to coat everything in the garlic butter sauce. Serve immediately, garnishing with additional herbs if desired.