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Chef Don's
Favorite Cape Cod Seafood Recipes
Shrimp Ravioli
Serves 4
1 lb. Shrimp, peeled & deveined
1 lb. Fresh Pasta
1 Tbsp. Garlic
2 tsp. Fresh Basil, chopped
1 ½ cups Ricotta
2 Tbsp. Parmesan, shredded
1 Tbsp. Olive Oil
1 Tbsp. White Wine
Flour as needed
Water as needed
Finely chop the raw shrimp. Heat the oil in a
sauté pan until hot. Add the shrimp and sauté until
½ cooked. Add the garlic and the basil and stir. Add the wine
and reduce. Season with salt and pepper and remove from the pan and
cool. Combine the cheeses and shrimp and refrigerate until needed. You
can use a ravioli form, ravioli pin or machine to make your raviolis,
but this recipe will show you how to make them using a cookie cutter.
Clean and lightly flour your work surface. Roll out the pasta using a
rolling pin to ¼ inch thick. Brush off any excess flour. Using a
large round cookie cutter cut out as many rounds as you can and repeat.
Remember you need two rounds for each ravioli. Lay out some rounds and
place some filling in the center. Using either a brush or your fingers
moisten the edges of each ravioli. Place another round on top of each
ravioli and seal the edges by using light to medium pressure. At this
point you may either refrigerate, freeze or cook the ravioli. To cook
the ravioli, boil some salted water. Add the ravioli to the water and
reduce the heat to a simmer. Simmer the ravioli for 7-10 minutes or
until the pasta is al dente. Serve with sauce and grated parmesan.
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