Shrimp Ravioli
Shrimp ravioli is a delicious and elegant dish that combines delicate pasta filled with flavorful shrimp filling. This recipe is for all shrimp and pasta lovers!
Ingredients
For the pasta dough
- 2 cups all-purpose flour
- 2 eggs
- Pinch of salt
For the shrimp filling:
- ½ lb. fresh shrimp, peeled, deveined, and finely chopped
- 1 cloves garlic, minced
- 1 tbsp onion, finely chopped
- 1 tbsp olive oil
- 2 tbsp breadcrumbs
- 2 tbsp grated Parmesan cheese
- 1 tsp chopped fresh parsley
- Salt and pepper to taste
For the sauce
- ¼ cup unsalted butter
- 1 tbsp lemon juice
- Salt and pepper to taste
- Chopped fresh parsley (optional)
Instructions
Prepare the dough
- Prepare the dough. In a large mixing bowl, combine the flour and salt. Make a well in the center and add the eggs. Gradually incorporate the flour into the eggs using a fork or your hands until a dough forms.
- Transfer the dough to a floured surface and knead for about 5-7 minutes until smooth and elastic. Wrap the dough in plastic wrap and let it rest for 30 minutes.
Prepare the shrimp filling
- Prepare the shrimp filling. Heat the olive oil in a skillet over medium heat. Add the minced garlic and chopped onion, and sauté until translucent and fragrant. Add the chopped shrimp to the skillet and cook until they turn pink and opaque, stirring occasionally. Remove from heat and let it cool slightly.
- In a bowl, combine the cooked shrimp, breadcrumbs, grated Parmesan cheese, chopped parsley, salt, and pepper. Mix well to combine all the ingredients.
Make the ravioli
- Roll out the pasta dough into thin sheets. Cut the sheets into equal-sized squares or circles, depending on your preference. Place a small spoonful of the shrimp filling onto one half of each pasta square or circle. Fold the other half over the filling, pressing the edges firmly to seal. You can use a fork to crimp the edges for a decorative touch.
Make the Lemon Butter sauce
- Prepare the Lemon Butter suace. In a small saucepan, melt the butter over low heat until fully melted and starting to bubble gently. Once the butter has melted, remove the saucepan from the heat and add the lemon juice and lemon zest. Stir to combine. Taste the sauce and season with salt and pepper according to your preference.
- Return the saucepan to low heat and continue to cook the sauce for another 2 minutes, stirring occasionally, until the flavors are well combined and the sauce is heated through. Be careful not to let the sauce simmer or boil. Remove the saucepan from the heat and let the sauce cool slightly for a minute or two.
Cook the ravioli
- Bring a large pot of salted water to a boil. Carefully drop the ravioli into the boiling water and cook for about 2-3 minutes, or until they float to the surface. Remove the cooked ravioli using a slotted spoon and drain.
Serve
- Toss ravioli in the sauce. Sprinkle with grated Parmesan cheese and chopped parsley for garnish. Enjoy!