Shrimp and Lemon Ravioli Recipe
Category: First Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Eggs | 110g |
| All-purpose flour | 200g |
| Shrimp | 400g |
| Ricotta cheese | 280g |
| Lemon zest | 1 |
| Fresh thyme | 3 sprigs |
| Salt | to taste |
| Black pepper | to taste |
Instructions
To begin making the shrimp and lemon ravioli, start by preparing the fresh pasta dough. In a mixing bowl, combine the flour and the eggs, lightly beaten. Stir them together until a dough begins to form. Once you have a rough dough, transfer it to a clean work surface. Knead the dough by hand for about 5 minutes until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour to help it come together.
While the dough rests, clean the shrimp by removing the shells. Gently peel off the shell with your hands, then use a knife to make a shallow incision along the back of each shrimp to remove the vein. Afterward, roughly chop the shrimp into small pieces (approximately 10-11 pieces per shrimp). Set aside.
Next, prepare the filling. In a separate bowl, combine the ricotta cheese with a pinch of salt and freshly ground black pepper. Add the finely chopped fresh thyme leaves and the zest of one lemon. Stir everything together thoroughly until the mixture is smooth and well-combined. Cover the bowl with plastic wrap to keep the filling moist while you prepare the pasta.
Return to the dough, which should now be slightly rested. Lightly flour your work surface, then flatten the dough slightly with your hands before running it through a pasta machine. Begin with the thickest setting and progressively reduce the thickness of the dough, passing it through the machine until you have a thin, even sheet, approximately 2-3 mm thick. Repeat this step to make a second sheet of pasta, ensuring both sheets are the same size.
On one of the pasta sheets, place small mounds of the shrimp and ricotta filling, each about 20 grams in weight. Space the mounds approximately 3 cm apart to allow room for sealing. Lightly brush the edges of the pasta with a little water to help seal the ravioli. Carefully place the second sheet of pasta over the filled sheet, pressing down gently around each mound of filling to remove any air pockets. Use your fingers or a ravioli cutter to cut out the individual ravioli, ensuring the edges are well sealed.
Re-knead any leftover dough and let it rest before rolling it out again to create more ravioli.
Once the ravioli are formed, place them on a floured cloth or kitchen towel to prevent them from sticking together. Repeat the process with the remaining dough and filling, making sure to keep the ravioli well-separated as you work.
Cooking the Ravioli
Bring a large pot of salted water to a boil. Gently drop the ravioli into the water in batches, being careful not to overcrowd the pot. Cook for 2-3 minutes, or until the ravioli rise to the surface and the pasta is al dente. Carefully remove the ravioli with a slotted spoon and set them aside.
Serving Suggestion
Serve the ravioli hot, drizzled with a light sauce such as melted butter, a sprinkle of Parmesan cheese, and a few fresh thyme leaves. You can also add a squeeze of fresh lemon juice to enhance the citrus notes. Enjoy the delicate flavors of the shrimp and lemon in this homemade ravioli dish, perfect for a special dinner or as part of a festive meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 34g |
| Carbohydrates | 60g |
| Fat | 18g |
| Fiber | 2g |
| Sodium | 500mg |
This recipe for shrimp and lemon ravioli combines the delicate sweetness of shrimp with the fresh zing of lemon, encased in homemade pasta for a truly special dish. Perfect for a cozy meal with loved ones, it brings a touch of elegance to your table.
