SHRIMP RAVIOLI
Provided by Tyler Florence
Categories main-dish
Time 2h15m
Yield 2 to 4 servings
Number Of Ingredients 23
Steps:
- For the pasta: Mound the flour on a work surface. Season with a pinch of salt. Make a deep well in the middle of the flour, about 6 inches in diameter. Combine the eggs, egg yolks, olive oil and a pinch of salt together in a mixing bowl and mix well. Slowly add the egg mixture to the well in the flour, using a fork to start grabbing bits of flour from the outside of the well to mix into the egg mixture in the middle. Keep incorporating the sides of the well into the center until a tacky dough ball is formed. Knead the dough ball by hand until all the flour has fully incorporated. Wrap the dough ball well and let rest in the refrigerator for about 1 hour.
- For the filling: Combine the shrimp, Calabrian chiles, bacon, lemon and pinch of salt in a food processor. Puree for 10 to 15 seconds, then scrape down the sides and add the basil. Puree briefly until combined.
- Using a pasta roller, roll out the dough 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. Use your fingers to gently seal the edges and remove any air pockets and transfer the ravioli to a baking sheet sprinkled with 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 1 tablespoon, about 2 minutes. Add the cream, crushed Calabrian chiles, lemon juice and basil leaves and cook until the sauce is thickened and has reduced by about half, about 5 minutes.
- Bring a large pot of salted water to a boil and drop the fresh ravioli in. Cook just until it floats, about 1 1/2 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.
SHRIMP AND PASTA IN LEMON CREAM SAUCE
Simple yet elegant, this shrimp dish may be prepared for any sophisticated occasion! It will be sure to impress your family and friends.
Provided by Buitoni
Categories Trusted Brands: Recipes and Tips BUITONI®
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Combine shrimp, sauce, lemon juice and lemon peel in small saucepan. Heat over medium-low heat, stirring occasionally, until heated through (do not boil).
- Serve over pasta. Sprinkle with parsley.
Nutrition Facts : Calories 340.7 calories, Carbohydrate 41.6 g, Cholesterol 196.8 mg, Fat 7.7 g, Fiber 0.1 g, Protein 25.4 g, SaturatedFat 3.9 g, Sodium 536.1 mg, Sugar 2.4 g
RAVIOLI WITH LEMON CREAM SAUCE
This is from the 'Pasta Perfect' cookbook. A very tasty pasta dish using cheese and spinach ravioli, I personally prefer to use less cream than called for in the recipe.
Provided by Nabiha
Categories Lemon
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta in salted boiling water according to packet instructions. Drain, set aside and keep warm.
- To make sauce, melt butter in a skillet over low heat, add garlic and cook, stirring, for 1 minute. Stir in cream, lemon juice, Parmesan cheese, chives and lemon rind, bring to a simmer and cook for 2 minutes.
- Add parsley and black pepper to taste and cook for 1 minute longer. spoon sauce over pasta and toss to combine.
- Garnish with slivered, toasted almonds and serve.
LEMON SHRIMP RAVIOLI TOSS
Treat yourself to this attractive main dish for one that relies on shrimp and convenient cheese ravioli cooked in a light lemony sauce. "Being an avid crafter and quilter, I'm usually running short on time, so I make this often," says Emma Magielda of Amsterdam, New York.
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Cook ravioli according to package directions. Meanwhile, in a microwave-safe 1-qt. dish, melt butter; stir in the lemon juice, basil and lemon zest. , Drain ravioli. Add shrimp and ravioli to the butter mixture; toss to coat. Cover and microwave on high for 1-3 minutes or until heated through.
Nutrition Facts : Calories 803 calories, Fat 35g fat (21g saturated fat), Cholesterol 472mg cholesterol, Sodium 1235mg sodium, Carbohydrate 62g carbohydrate (2g sugars, Fiber 3g fiber), Protein 60g protein.
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- In a large nonstick sauté pan, melt 1 tablespoon butter with 1 tablespoon olive oil over medium-high heat. Add shrimp and season with salt and pepper. Sauté approximate 3 minutes, just until shrimp is opaque. Remove to a plate.
- In the now empty pan, melt 1 tablespoon butter with 1 tablespoon olive oil. Add shallots and asparagus and sauté 2 minutes over medium-high heat. Add garlic and red pepper flakes and sauté 30 seconds.
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- Push ravioli to one side of the pan and add cream cheese to the other side and whisk until mostly melted, followed by Parmesan cheese. Stir in peas, lemon juice and shrimp. Heat through and garnish with fresh parsley and additional salt/pepper/lemon juice/Parmesan to taste if desired.
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