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Amazing Shrimp Stuffed Ravioli with Basil and Creamy Sauce

 

Shrimp Stuffed Ravioli with Basil recipe
241

Yield

8

servings

Prep

60

min

Cook

60

min

Ready

120

min

 

Ingredients

filling
2 tablespoons butter
1 medium onions
md, finely chopped
1 clove garlic
4 tomatoes
skinned, seeded, coarsely chopped
*
½ pound shrimp
fresh, , deveined,
black pepper
cayenne
*
white pepper
white
*
salt
*
pasta
9 ounces all-purpose flour
1 large eggs
1 tablespoon butter
,
¼ cup water
1 teaspoon salt
1 large eggs
wash
sauce
½ cup basil
puree
*
2 cups cream
heavy
2 tablespoons cheese
parmesan, grated
salt
to taste
*
black pepper
to taste
*

Directions

Egg wash is made of 1 egg, a dash of olive oil, salt and pepper to taste.

In a blender, add fresh basil to 1 tablespoon of white wine.

Filling:

Melt the butter in a sauté pan, then cook the onion, and garlic in the butter for about 5 minutes over medium heat.

Add the tomatoes and shrimp, heat to a gentle boil, then simmer for 15 minutes.

Add cayenne pepper, salt, and white pepper to taste, then cook for 35 minutes.

Set aside in a refrigerator until cold.

Pasta:

In a mixing bowl, combine the flour and egg.

Mix slowly, adding cooled melted butter, water, and salt.

Mix only enough to incorporate, then run through a pasta machine to form thin sheets.

Mixing too much will result in a tougher pasta.

Sauce:

Reduce basil purée by one-half.

Add cream, reduce to a smooth consistency, and remove from heat.

Add Parmesan cheese, salt and white pepper.

Strain and reserve. (Sauce should be of a medium consistency.)

Assembly:

Lay buttered sheet of parchment paper on your work surface.

Onto the parchment, place one sheet of pasta and brush it with egg wash.

Place a large spoonful of filling about every 4 inches on the pasta sheet.

Lay a second sheet of pasta over the top and form tightly around the filling, then brush with egg wash.

Cut around piles of filling and parchment to form raviolis.

Place raviolis in sauté pan, and cover with water.

Bring to a boil and cook al dente.

Your best bet to know when the ravioli is done correctly is to take a piece of the dough that isn't used for the sheets, insure that it is the same double thickness as the final raviolis, and add it to the pan as you cook the ravioli.

You can use this "spare" piece to judge the al dente qualities of the cooked raviolis.

Place cooked ravioli on a plate and cover with sauce.

Garnish with fresh basil leaves and chopped tomato.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 147g (5.2 oz)
Amount per Serving
Calories 28658% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 11g 54%
Trans Fat 0g
Cholesterol 161mg 54%
Sodium 447mg 19%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 6%
Sugars g
Protein 24g
Vitamin A 24% Vitamin C 17%
Calcium 10% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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