Shrimp and ricotta ravioli
Description
The recipe won't take much time. Shrimp and ricotta ravioli turn out incredibly juicy and aromatic, and the creamy sauce pairs perfectly with them. Prepare these delicious ravioli for lunch, and your family will be delighted. Serve hot.
Instructions
- 1
Step 1
1. Heat butter in a saucepan over medium heat. Add chopped carrots and diced onion. Sauté, stirring, until the onion begins to brown at the edges. Add tomato paste, minced garlic, red pepper flakes, and sauté, stirring, until fragrant, about 1 minute. Increase heat to medium-high, add white wine, clam juice, and shrimp in shells. Bring to a boil, then reduce heat and simmer gently. Remove shrimp after 3 minutes. Peel and return them to the saucepan. Cook for 20 minutes. Strain the broth and set aside. To prepare the filling, pulse the shrimp in a food processor until finely chopped. Mix with ricotta, egg, grated cheese, and chopped parsley.
- 2
Step 2
2. Place 1 teaspoon of filling every 7.5 cm along the pasta sheet. Moisten the edges of the dough with water. If the pasta sheet is at least 10 cm long, fold it in half over the filling. If the pasta sheet is less than 10 cm, place a second pasta sheet on top and, using a pizza cutter, cut out the ravioli. Repeat with the remaining ingredients.
- 3
Step 3
3. In a large pot, bring water to a boil, add salt, and reduce the heat. Cook the ravioli in batches until done, 2 to 3 minutes.
- 4
Step 4
4. To prepare the sauce, combine the cream and reserved shrimp broth in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to medium and cook for 6–10 minutes, until the sauce thickens. Pour the sauce over the cooked ravioli and serve.