Shrimp and Lemon Ravioli
- Energy Kcal 398
- Carbohydrates g 45.7
- of which sugars g 7.6
- Protein g 28.8
- Fats g 11.1
- of which saturated fat g 5.84
- Fiber g 1.8
- Cholesterol mg 286
- Sodium mg 437
- Difficulty: Average
- Prep time: 60 min
- Serving: 4 persone
- Cost: High
- Note plus the resting times for the dough
PRESENTATION
The fish ravioli are a traditional homemade first course perfect for special occasions! Today we bring you the recipe for preparing delicious shrimp and lemon ravioli: egg pasta parcels that hide a refined filling with a delicate flavor. Shrimp and lemon ravioli can be dressed in countless ways, with a simple sauce made from cherry tomatoes, or with cream and a bit of saffron or with butter and thyme to not overpower the flavor of the filling... a filling made so soft thanks to the addition of ricotta and so fragrant thanks to the lemon and thyme leaves! Are you ready to get your hands dirty?!
INGREDIENTS
- Ingredients for 24 ravioli
- Eggs 3.9 oz (110 g) - (about 2)
- Type 00 flour 1 cup (200 g)
- for the filling
- Shrimps 0.9 lb (400 g) - Argentinian, tails
- Cow's milk ricotta cheese 1.1 cups (280 g)
- Lemon peel 1
- Thyme 3 sprigs
- Fine salt to taste
- Black pepper to taste
How to prepare Shrimp and Lemon Ravioli
To prepare shrimp and lemon ravioli, first make the fresh pasta dough. In a bowl, pour the flour, add the lightly beaten eggs 1, and start incorporating them with a fork. Then work the mixture with your hands 3,
until you have a uniform dough ball 4. Transfer it to a work surface and knead for about 5 minutes 5; wrap the obtained dough in plastic wrap 6 and let it rest for at least 30 minutes at room temperature.
In the meantime, clean the shrimp tails. Remove the shell by pulling it off with your hands 7, then cut along the back of each shrimp 8 and gently remove the black vein 9.
Coarsely chop the shrimp (10-11). In a bowl, work the ricotta together with salt and pepper 12.
Then add the thyme leaves 13, grated lemon zest 14, and shrimp 15.
Mix to combine all the ingredients 16, cover with plastic wrap 17, and transfer to the refrigerator. Once the dough has rested, take a piece 18, making sure to cover the remaining part with the plastic wrap to prevent it from drying out.
Flatten it slightly with your hands using a bit of flour 19, then roll it out using a pasta machine, gradually reducing the roller thickness until you get a rectangular sheet about 1/8 inch thick 20. Repeat the same operation to obtain two sheets of the same size 21.
On one of the sheets, place the filling in small piles of about 0.7 oz, spacing them about 1 1/4 inches apart (22-23). Brush the edges of the pasta with a bit of water 24; this will help the two sheets stick together.
Cover with the other pasta sheet, aligning the edges 25 and applying slight pressure with your fingertips between the filling piles to remove air 26 and prevent them from opening during cooking and spilling the filling. Use a pastry cutter with a 2 3/4 inch diameter to cut out the first ravioli 27.
Do the same for the others 28 and remove the excess pasta between each ravioli 29. Re-knead the pasta scraps and let them rest before rolling out the sheet again and making more ravioli. Continue this way until you've used all the ingredients, placing the obtained ravioli on a floured cloth as you go 30.