SHRIMP RAVIOLI WITH BASIL CREAM SAUCE
Make and share this Shrimp Ravioli With Basil Cream Sauce recipe from Food.com.
Provided by Pebbles
Categories < 60 Mins
Time 1h
Yield 24 ravioli, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Toss garlic with olive oil and place in oven dish, cover and roast for 15 minutes. Let cool and chop.
- Mix shrimp, goat cheese, egg you and garlic in bowl.
- Bring cream and shallot to boil in small pan. Reduce heat and simmer until about 3/4 cup about 8 minutes. Cool.
- Add sauce to blender and add basil and blend until finely chopped. Season with s & P.
- Place half of wonton wrappers on work surface. Add one teaspoon shrimp mixture to each. Brush edges with water and fold over to form triangles. Repeat with remaining wontons.
- Cook ravioli in large pot of boiling salted water about 3 minutes.
- Serve in bowls with warm sauce. Garnish with shredded basil.
Nutrition Facts : Calories 462.3, Fat 27.9, SaturatedFat 14.9, Cholesterol 248.7, Sodium 428.4, Carbohydrate 33.5, Fiber 1.2, Sugar 0.2, Protein 19.2
RAVIOLI WITH SHRIMP TOMATO SAUCE
I came up with this recipe after I sampled a similar dish when my husband and I went out to dinner to celebrate our 25th anniversary. Now I make it at home often. When I'm not re-creating recipes, I'm busy quilting, crafting and keeping up with our four children and five grandkids.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, saute onion in butter until tender. Stir in flour until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. , Place tomatoes in a blender, cover and process until pureed; add to onion mixture. Stir in the brown sugar, bay leaf, clove, basil, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , Meanwhile, cook ravioli according to package directions. Remove and discard bay leaf and clove from the sauce. Reduce heat; gradually stir in cream. Add shrimp; heat through. Drain ravioli; top with the sauce, cheese and chives.
Nutrition Facts :
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 CHIVE RAVIOLI WITH GRAPE TOMATO SAUCE
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 24 ravioli
Number Of Ingredients 16
Steps:
- Make the Pasta Dough for Ravioli and set aside to rest.
- Make the filling: In the bowl of a food processor add the shrimp, 1/2 bunch basil leaves, 1/2 bunch chives, 1/2 bunch chervil, egg white, and 2 tablespoons olive oil; season this with salt and pepper. Pulse until it is finely chopped but not pureed. Cover and refrigerate until ready to use.
- Roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
- Form the ravioli: Beat 1 egg with 1 tablespoon of water to make an egg wash. Dust the counter with flour, lay out 1 long sheet of pasta, and brush the top surface with the egg wash. Drop the filling by the tablespoonful about 2-inches apart onto 1/2 of the pasta sheet. Fold the other 1/2 over the filling like a blanket. Gently press out the air pockets around each mound of filling. Use a sharp knife to cut the sides around each mound and press the edges with your fingers to make a tight seal. Dust a sheet pan with flour to prevent the ravioli from sticking and lay them out to dry slightly while assembling the rest.
- Make the sauce: Heat the broiler. Put the tomatoes onto a baking sheet, drizzle with 2 tablespoons olive oil, and season with salt and pepper. Broil until the tomatoes burst, about 10 minutes. In a large skillet over medium-high heat add the remaining 4 tablespoons olive oil. Put in the shallots and cook them until they are soft, about 5 minutes. Chop the remaining basil, chives, and chervil and add them to the pan. Fold the tomatoes into the pan and cook for another 5 minutes; keep warm while you cook the ravioli.
- Cook and sauce the ravioli: Place the pasta into a large pot of boiling salted water and cook for about 4 minutes, they'll float to the top when ready; do not overcrowd the pot. Lift them from the water with a large strainer or slotted spoon into the tomato sauce. Gently coat the ravioli with the sauce and serve garnished with more chopped herbs.
- To make the pasta dough: In an electric mixer fitted with a dough hook, combine the flour and salt. Add the eggs, 1 at a time, and continue to mix. Pour in 1 tablespoon olive oil and continue to mix until a smooth dough is formed. If the dough is too dry drizzle in a bit of water, if it is too wet sprinkle in some more flour. Dust some flour on a work surface, knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
- To make the dough by hand: Combine the flour and salt on a flat work surface, shape into a mound, and make a well in the center. Add the eggs and 1 tablespoon olive oil to the well and lightly beat with a fork. Gradually draw in the flour from the inside wall and mix it with the beaten eggs. Use 1 hand for mixing and the other to protect the outer wall. Continue to incorporate all the flour until it forms a smooth dough. Dust some flour on the work surface; knead and fold the dough until it is elastic and smooth, this should take about 10 minutes. Brush the surface of the dough with the remaining olive oil and wrap the dough in plastic wrap; let rest for about 30 minutes to allow the gluten to relax.
- To roll out the dough: Cut the ball of dough in half, cover and reserve the piece you are not using to prevent it from drying out. Dust the counter and dough with a little flour. Press the dough into a rectangle and roll it through a pasta machine set at the widest setting 2 or 3 times. Guide the dough with your hand as it emerges from the rollers to prevent it from puncturing or stretching. Dust the sheets with extra flour whenever the dough gets sticky. Reduce the setting and crank the dough through again 2 or 3 times. Continue reducing the setting and rolling until the machine is at its narrowest setting; the dough should be paper-thin, about 1/8-inch thick for ravioli. Roll out the other half.
- Yield: enough for 48 ravioli
SHRIMP RAVIOLI WITH A TOMATO VODKA CREAM SAUCE
I have been making these for years - ever since I moved to FL where shrimp is so affordable. They are light and creamy. Wonton wrappers make this easy to make and the creamy sauce is a quick 10 minutes on the stove. I often make these ahead and freeze ... then when I need them, just pop them in some boiling water, heat up my sauce, and dinner is ready. Serve with a traditional crisp salad (I happen to like a grilled romaine salad) and then of course some crusty garlic bread. A nice twist to the traditional cheese or beef ravioli.
Provided by SarasotaCook
Categories Vegetable
Time 1h
Yield 40 wontons, 8 serving(s)
Number Of Ingredients 24
Steps:
- Sauce -- Make the sauce first and set to the side. In a medium size pot, add the butter and melt on medium heat, then add in the onion, garlic, roasted red pepper and red pepper flakes and cook until the onions are tender and translucent. Should take about 5 minutes. Then add in the vodka and cook another minute, followed by the tomatoes, heavy cream, parsley, salt and pepper to taste. Just simmer for another five minutes and it is done. This can be done in advance and just heated up, or made at the time you plan to serve the ravioli. It freezes well and will stay 3-4 days in the refrigerator.
- Shrimp Filling -- Now I like to get my shrimp steamed right at the grocery store to save time. You can also buy pre-cooked shrimp, which I don't like as much, but they certainly will work for this dish just fine.
- The shrimp needs to be very fine chopped which you can do by hand, or if you are me, I just add it to my food processor to get a coarse chop which is so much easier.
- Then add the shrimp to a large bowl with the ricotta, parmesan, eggs, garlic, parsley, nutmeg, salt and pepper and mix well.
- Ravioli -- Lay out the ravioli and put a small spoon of the filling on top of each ravioli in the center. With you finger or a small brush, brush the edges of the wonton with a little water and then top with the second wonton, and press the sides together and around the center filling so there is no air and the wonton and it is sealed tight. Lay them all out of a cookie sheet lined with parchment paper to dry slightly. Now they are ready for cooking. If you want, rather than making a square ravioli, you can easily put the filling on the bottom ravioli and fold over corner to corner to make a triangle. This method will work just as well and will give you about 40 plus triangle shaped ravioli. Either way works just as good as the other.
- Cook them right away, or you can freeze them right on the sheet and bag them up and freeze for later. NOTE: If you have any left over filling, add some onions, peppers and make a quesadilla or a grilled shrimp sandwich.
- Cook -- In a pot of salted medium boiling water, add the ravioli and cook 3-4 minutes. When they float, they are done. Remember the filling is already cooked, so you are just heating them through. They don't take long.
- Serve -- Just top the ravioli with your sauce, some fresh basil and grated parmesan cheese. And ENJOY!
- Don't forget the salad and crusty garlic bread!
OPEN SHRIMP RAVIOLI WITH LIME GINGER BUTTER
Steps:
- Bring a large saucepan of slated water to boil for won ton wrappers.
- In a small saucepan cook shallot and gingerroot in wine until wine is reduced to about 1 tablespoon. Remove pan from heat and whisk butter into sauce, 1 piece at a time, adding each new piece before previous one has melted completely. (Sauce should not become hot enough to liqueify.)
- Whisk in zest, juice, and salt and pepper to taste and keep sauce warm, covered.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté shrimp, carrot, and scallions with salt and pepper to taste, stirring, about 2 minutes, or until shrimp is just cooked through and vegetables are tender. Keep shrimp mixture warm, covered.
- Add won tons to boiling water and cook, stirring gently, until al dente, about 3 minutes. Drain won tons in a colander.
- Immediately spoon a scant tablespoon sauce on each of 2 plates. On each plate stack 1 won ton, one fourth of the shrimp mixture, and another scant tablespoon sauce. Stack on top the remaining ingredients in same manner, ending each stack with a won ton.
- Garnish each serving with some scallion green.
LOBSTER RAVIOLI IN TOMATO CREAM SAUCE WITH SHRIMP
Great pasta course. The sauce works great with fish, crab, shrimp, and lobster. The stock is very easy to prepare and makes a HUGE difference in the taste of the finished product. This recipe makes four small servings or two main dish portions.
Provided by ugamuddy
Categories World Cuisine Recipes European Italian
Time 2h
Yield 4
Number Of Ingredients 23
Steps:
- Peel and devein the shrimp, reserving the shells and heads. Chop the shrimp into bite-size pieces.
- To make the shrimp stock, combine the shrimp shells and heads, onion, and celery in a large pot. Squeeze the lemon juice into the pot, then add the lemon halves as well. Add the dried basil, oregano, thyme, peppercorns, 1/2 cup parsley, and 3 cups of water. Cover the pot and bring to a boil. Reduce heat and simmer, uncovered, for 1 hour, skimming away any foam or impurities that have risen to the surface. Strain the shrimp stock and set aside.
- Heat the butter in a large skillet over medium heat. Cook the shrimp pieces until pink and almost cooked through, 1 to 2 minutes. Remove and set aside. Add the shallots to the pan; cook and stir until the shallots have softened and turned translucent, about 5 minutes.
- Stir in the garlic, lemon zest, salt, and ground pepper. Cook for thirty seconds, then add the white wine. Bring to a boil and cook until the white wine is reduced by half, about 5 minutes. Add the shrimp stock to the pan, bring it to a boil, and simmer until the sauce is reduce by half, about 15 minutes.
- Meanwhile, fill a large pot with heavily salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 4 minutes. Drain well, reserving a little pasta-cooking water to thin the sauce, if necessary.
- Stir the diced tomatoes and cream into the shrimp sauce and heat through. Return the shrimp to the pan, taste the sauce, and season to taste with salt and pepper. Fold the ravioli into the sauce.
- Place four ravioli onto each of four warmed pasta bowls or plates and top with sauce. Garnish the pasta with chopped parsley and lemon zest.
Nutrition Facts : Calories 606.2 calories, Carbohydrate 68.7 g, Cholesterol 174.3 mg, Fat 20 g, Fiber 7.8 g, Protein 28.7 g, SaturatedFat 11.3 g, Sodium 910.7 mg, Sugar 7.7 g
LOBSTER RAVIOLI WITH SHRIMP CREAM SAUCE RECIPE - (3.8/5)
Provided by gstark
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. When it's ready, add the ravioli and turn off the heat. Cover and let cook gently in the very hot water while you prepare the sauce. In large heavy sauté pan, sauté the garlic in the butter blend over medium heat briefly. Stir in the flour, salt and pepper, then the wine. Let the wine bubble up, then add the broth and stir till everything is mixed well. Add shrimp and cook about 2 minutes, then stir in cream, parsley, and cheese. Taste to adjust seasonings, adding more salt if necessary. If sauce is too thick, add more broth. Remove from heat, cover and let the shrimp sit till the pasta is cooked and drained and ready for the sauce. Check the shrimp before serving to be sure it's done, but shrimp doesn't take long to cook. I used the 21-30 size which was perfect for this dish. If desired, top with additional Parmesan cheese when serving, but don't overpower the seafood by adding too much. Serve with a green salad, if desired.
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