Ravioli stuffed with potatoes and shrimp

Name: Ravioli stuffed with potatoes and shrimp
Prep time: 50 min
Cook time: 35 min
Total time: 85 min
Yield: 4
Ingredients: Remilled durum wheat semolina ½ cup; Type 0 flour 0.67 cup; Eggs (about 2 medium) 4.25 oz; Potatoes 7.1 oz; Shrimps (tails) 3.5 oz; Eggs 1; Mint 4 leaves; Garlic 2 cloves; Extra virgin olive oil to taste; Fine salt to taste; Shrimps peeled 5.3 oz; Dry white wine 0.4 cup; Mint to taste; Extra virgin olive oil to taste; Fine salt to taste

345

Calories per serving

Lactose Free

Energy Kcal 345
Carbohydrates g 39.4
of which sugars g 2.3
Protein g 14.7
Fats g 12.3
of which saturated fat g 2.7
Fiber g 2.5
Cholesterol mg 204
Sodium mg 596

Difficulty: Average
Prep time: 50 min
Cook time: 35 min
Serving: 4 persone
Cost: Average
Note + 30 min. resting time for the dough

PRESENTATION

Recipe by
Monica Pannacci

The fish ravioli are certainly an excellent choice for an important and refined dinner. For this reason, we propose another dish to include in your special occasion menus: ravioli stuffed with potatoes and shrimp! Unlike the shrimp and lemon ravioli, the crustaceans in this case are precooked and the creaminess of the filling is given by the potato puree instead of ricotta... an equally delicious variant enlivened by the fresh note of mint. Dressed with a simple seafood sauce, the ravioli stuffed with potatoes and shrimp will certainly be appreciated even by the most demanding guests!

Also discover how to prepare the paccheri with provola cheese and shrimp and the refined Shrimp ravioli with stracciatella and turnip tops!

INGREDIENTS

345

Calories per serving

For the fresh pasta (for about 30 ravioli): Remilled durum wheat semolina ½ cup (80 g); Type 0 flour 0.67 cup (80 g); Eggs 4.25 oz (120 g) - (about 2 medium)

For the filling: Potatoes 7.1 oz (200 g); Shrimps 3.5 oz (100 g) - (tails); Eggs 1; Mint 4 leaves; Garlic 2 cloves; Extra virgin olive oil to taste; Fine salt to taste

For seasoning: Shrimps 5.3 oz (150 g) - peeled; Dry white wine 0.4 cup (100 g); Mint to taste; Extra virgin olive oil to taste; Fine salt to taste

Preparation

How to prepare Ravioli stuffed with potatoes and shrimp

To make the ravioli stuffed with potatoes and shrimp, first prepare the fresh egg pasta: pour the 2 types of flour into a large bowl 1, add the eggs 2, and start mixing first with a fork 3 and then with your hands.

Once you have well combined all the ingredients, transfer the mixture to the work surface and knead until you form a homogeneous dough 4. Cover the dough with the bowl and let it rest at room temperature for about 30 minutes 5. Meanwhile, peel the potatoes and cut them into cubes 6.

Boil the potatoes in salted water for about 25 minutes 7. In the meantime, you can clean the shrimp: remove the legs from the shrimp tails, then cut along the back 8, remove the shell and extract the black thread 9.

In a pan, sauté 2 cloves of garlic with a drizzle of oil, add 3.5 oz of cleaned shrimp 10 and cook them for a few minutes, just until they turn red 11. Roughly chop the shrimp and set aside 12. The rest of the shrimp will be used for the sauce.

When the potatoes are cooked, drain them and let them cool slightly, then mash them in a bowl 13. Also add the chopped shrimp, the egg, and the fresh mint leaves 14. Mix to form a homogeneous mixture and season with salt 15.

Take the dough and roll it out on a lightly floured surface to a thickness of 1/25 inch (1 mm), trying to obtain a circular sheet 16. Place small heaps of filling on half of the sheet, spacing them about 5/8 inch (1.5 cm) apart 17. Fold the other half of the sheet to cover the heaps, making sure it adheres well 18.

At this point, cut out the ravioli with a round cutter with a diameter of 1.5 inches (4 cm) 19 and press the edges with your fingertips to let the air out 20, then seal by pressing with the tines of a fork 21. Place the ravioli on a floured tray and move on to the sauce, while bringing a pot of plenty of salted water to a boil to cook the ravioli.

Heat a drizzle of oil in a pan, add the whole shrimp tails, and add salt 22. When the shrimp have turned red, deglaze with white wine 23. Meanwhile, cook the ravioli until al dente 24.

As soon as the ravioli rise to the surface, drain them directly into the pan with the sauce 25 and mix to combine everything 26. Serve your ravioli stuffed with potatoes and shrimp garnishing the dish with some fresh mint leaves 27.

Storage

It is recommended to cook and consume the ravioli stuffed with potatoes and shrimp immediately; alternatively, they can be stored in the refrigerator for up to one day. You can freeze the raw ravioli for about a month, if you have used only fresh ingredients; then you can cook them from frozen by dropping them directly into boiling water.