- Yield: 4
Shrimp-stuffed Ravioli with Basil Sauce ►
Tender ravioli filled with a mixture of shrimp, tomatoes, and garlic are coated with creamy basil sauce. While it serves 4 as an appetizer, it could serve 2 for supper.
Ingredients
- Filling
- Unsalted Butter - 2 Tablespoons
- Onion - 1, minced
- Garlic Cloves - 1, minced
- Tomatoes - 4, skinned, seeded, and coarsely chopped
- Shrimp - 1/2 pound, fresh, peeled, deveined, and finely chopped
- Cayenne Pepper
- Salt and freshly ground white pepper to taste
- Pasta
- Unsalted Butter - 1 tablespoon, melted and cooled
- Water - 1/4 cup
- Salt - 1 teaspoon
- Egg - 1, mixed with dash of olive oil, salt, and pepper
- Sauce
- Basil Puree - 1/2 cup fresh
- Heavy (whipping) cream - 2 cups
- Parmesan Cheese - 2 tablespoons, grated
- Salt and freshly ground white pepper to taste
- Tomato - 1, peeled, seeded, and diced small
- Basil Sprigs - 4
Instructions
To prepare the filling: Melt the butter in a saute pan, then saute the onion and garlic over medium heat until softened and translucent, 2 to 3 minutes. Add the tomatoes and shrimp and simmer for 15 minutes. Add cayenne pepper to taste, salt, and white pepper. Simmer 35 minutes. Refrigerate until cold.
To prepare the pasta: In a bowl, combine the flour and egg. Mix slowly, adding cooled melted butter, water, and salt, until the mixture pulls away from the sides of the bowl. Form into a ball. Divide and run through a pasta machine to form two long, thin sheets.
To prepare the sauce: Cook the basil puree in a non-stick pan over medium heat until reduced by half. Add the cream, then cook down until reduced by one third and slightly thickened. Remove from heat. Stir in the Parmesan cheese, salt, and pepper. Strain and set aside; keep warm over tepid water.
To finish: Lay a buttered sheet of parchment paper on a work surface. Place one of the pasta sheets on the parchment and brush with the egg wash. Place a large spoonful of filling about every 4 inches on the parchment sheet. Lay a second sheet of pasta over the top and press tightly around the filling. Brush with egg wash. Cut around the bumps of filling to form ravioli. Bring a large saute pan of lightly salted water to a low boil. Slip the ravioli into the water and cook until al dente, about 6 to 8 minutes.
To serve: Divide the ravioli among warmed serving plates. Spoon sauce over the ravioli. Garnish with chopped tomato and basil sprigs.
