Shrimp Ravioli Recipe
What is Ravioli ?
Ravioli is a stuffed pasta, encasing a variety of fillings from meats to cheeses and vegetables. Usually served in broth or with a sauce. Originated as a traditional food in Italian cuisine. Ravioli are commonly square, though other forms are also used, including circular and semi-circular. Early versions of the pasta can be traced as far back as the Roman Empire, although it wasn’t until the Middle Ages that the ravioli we know today was first developed. In Emilia-Romagna ravioli are typically filled with ricotta and spinach, whereas In northern Italy pumpkin ravioli is a popular pasta dish served in winter.
Today we are making shrimp Ravioli, follow the recipe below 👇
In a large bowl mix the flour and salt.
Add the yolk and start to mix it with the flour.
Once it is well mixed, pour the dough on a table and start kneading it till it becomes fine and smooth.
Rest the dough for at least an hour before using
For the stuffing:
We need Pasta Dough first
Pasta dough Recipe
Ingredients:
- 500 grams white flour
- 17 egg yolks
- 10 grams salt
In a large bowl mix the flour and salt.
Add the yolk and start to mix it with the flour.
Once it is well mixed, pour the dough on a table and start kneading it till it becomes fine and smooth.
Rest the dough for at least an hour before using
Ravioli Stuffing:
- 1 pound shrimp, peeled and deveined
- 3 strips of bacon (diced)
- a teaspoon of chili oil
- About ½ tsp lemon zest
- Kosher salt ( use normal salt if not available kosher salt)
- 6/7 fresh basil leaves
For Ala Vodka Sauce:
- Extra-virgin olive oil as required
- 1 small shallot, diced
- 3 cloves garlic, minced
- 4 to 5 sprigs fresh thyme
- 1 ½ cups cherry tomatoes, cut in half
- Kosher salt
- Freshly ground black pepper
- 60ml vodka
- 1 cup heavy cream
- ½ teaspoon chilly flacks
- 1 tsp freshly squeezed limon juice
- 5/6 leaves of Fresh Basil
- Grated Parmesan & fresh basil, for garnish
For the stuffing:
Combine all the stuffing ingredients in a food processor. Puree for 12 to 15 seconds, then scrape down the sides and add the basil. Puree briefly until combined.
Roll the pasta dough with rolling pin into 2 sheets of pasta thin enough to where you can feel your fingers through them (usually a number 5 to 6 on the sheeter setting). Place one sheet of the pasta dough on a well-floured surface. If using a cutter to make ravioli shapes, gently mark on the pasta sheet to see where the filling should be piped. Brush the dough with water. Add dollops of filling spaced out evenly across the middle of the sheet, using the marks as a guide. Gently brush a little bit of water over the second sheet of pasta. Place the sheet, dampened-side down, over the one with the filling, gently lining up the edges. Using your fingers, press and seal around the filling, making the seal as airtight as possible. Use a ring cutter or knife to cut out ravioli and remove any air pockets. Using a fork to gently seal the edges and transfer the ravioli to a tray sprinkled with some semolina.
For the sauce:
Roll the pasta dough with rolling pin into 2 sheets of pasta thin enough to where you can feel your fingers through them (usually a number 5 to 6 on the sheeter setting). Place one sheet of the pasta dough on a well-floured surface. If using a cutter to make ravioli shapes, gently mark on the pasta sheet to see where the filling should be piped. Brush the dough with water. Add dollops of filling spaced out evenly across the middle of the sheet, using the marks as a guide. Gently brush a little bit of water over the second sheet of pasta. Place the sheet, dampened-side down, over the one with the filling, gently lining up the edges. Using your fingers, press and seal around the filling, making the seal as airtight as possible. Use a ring cutter or knife to cut out ravioli and remove any air pockets. Using a fork to gently seal the edges and transfer the ravioli to a tray sprinkled with some semolina.
For the sauce:
Put a bit of olive oil in a large saute pan over medium-high heat. Add the shallots, garlic and thyme leaves, then add the tomatoes and season with salt and pepper. Cook, stirring occasionally, until the tomatoes start to soften and burst, 7 to 10 minutes. Move the shallot mixture to one side of the pan, then remove the pan from the heat and deglaze with the vodka. Carefully ignite the vodka, slightly tipping the pan away from you. Once the flame subsides, return to the heat and cook at a simmer until the vodka has been reduced to half, Add the cream, chilly flakes, lemon juice and basil leaves and cook until the sauce is thickened and has reduced by about half.
Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 ½ minutes. Take the ravioli out of the pot with a skimmer or slotted spoon and place in the saute pan with a splash of pasta water. Toss the sauce and ravioli together over low heat.
Using a large spoon, place the ravioli on plates and add more sauce over the top. Drizzle with olive oil and garnish with fresh basil leaves and grated Parmesan.
Serve hot sprinkle with grated parmesan cheese and fresh basil
Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 ½ minutes. Take the ravioli out of the pot with a skimmer or slotted spoon and place in the saute pan with a splash of pasta water. Toss the sauce and ravioli together over low heat.
Using a large spoon, place the ravioli on plates and add more sauce over the top. Drizzle with olive oil and garnish with fresh basil leaves and grated Parmesan.
Serve hot sprinkle with grated parmesan cheese and fresh basil
