Potato and Shrimp Stuffed Ravioli Recipe
Category: First Courses
Serves: 4
This Potato and Shrimp Stuffed Ravioli recipe brings together the delicate flavor of fresh shrimp with the comforting taste of mashed potatoes, all wrapped in a silky, homemade pasta dough. Perfect for a special meal, these ravioli are complemented by a fragrant, wine-infused shrimp sauce and a fresh hint of mint. The recipe will guide you step-by-step through the process of making the ravioli from scratch, filling them with a smooth, savory mixture, and finishing them with a light yet flavorful sauce.
Ingredients
| Ingredient | Amount |
|---|---|
| Semolina flour (finely ground) | 80g |
| All-purpose flour (Type 0) | 80g |
| Eggs | 120g (approx. 2 medium) |
| Potatoes | 200g |
| Shrimp (peeled and deveined) | 100g |
| Egg (for the filling) | 1 |
| Fresh mint | 4 leaves |
| Garlic cloves | 2, minced |
| Extra virgin olive oil | As needed |
| Fine salt | As needed |
| Additional shrimp (for the sauce) | 150g |
| Dry white wine | 100g |
| Fresh mint (for garnish) | As needed |
Instructions
Step 1: Preparing the Pasta Dough
- Start by making the pasta dough. In a large bowl, combine the semolina flour and all-purpose flour. Make a well in the center and crack the 2 eggs into it.
- Using a fork, gently whisk the eggs, incorporating the surrounding flour little by little. Once the mixture starts coming together, transfer it to a work surface and begin kneading.
- Knead the dough for 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a small amount of flour, a little at a time.
- Once the dough is well-kneaded, cover it with the bowl and let it rest at room temperature for about 30 minutes.
Step 2: Preparing the Filling
- While the dough rests, peel and dice the potatoes into small cubes.
- Bring a pot of salted water to a boil, and cook the potatoes for about 25 minutes, or until they are soft and fully cooked.
- While the potatoes are cooking, clean the shrimp by removing the shells and deveining them. Roughly chop 100g of shrimp for the filling and set aside.
- In a frying pan, heat a little olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Add the chopped shrimp to the pan and cook for 3-4 minutes, until they turn pink and are cooked through. Remove from heat and set aside to cool.
- Once the potatoes are cooked, drain and let them cool slightly. Mash them in a bowl until smooth.
- Add the cooked shrimp, 1 beaten egg, and fresh mint leaves to the mashed potatoes. Season with salt to taste and mix thoroughly until the filling is well-combined. Set aside.
Step 3: Assembling the Ravioli
- Take the rested dough and divide it into two portions. Roll each portion out on a lightly floured surface until it reaches a thickness of about 1mm. Try to roll the dough into a thin, even sheet, ideally forming a circular shape.
- Spoon small portions of the filling (about 1 teaspoon each) onto one half of the dough sheet, spacing them about 1.5 cm apart.
- Fold the other half of the dough over the filled half, pressing down gently to seal the edges.
- Using a round cutter (about 4 cm in diameter), cut out individual ravioli. Press the edges firmly together to seal the ravioli, using the tines of a fork to create a decorative pattern around the edges.
- Place the finished ravioli on a lightly floured tray to prevent sticking.
Step 4: Cooking the Ravioli
- Bring a large pot of salted water to a boil and cook the ravioli for 3-4 minutes, or until they float to the surface, indicating they are done. Be careful not to overcrowd the pot; cook in batches if necessary.
- While the ravioli cook, heat a drizzle of olive oil in a large skillet over medium heat. Add the remaining 150g of shrimp (whole) and cook until they turn bright pink and are fully cooked.
- Once the shrimp are cooked, pour in the white wine to deglaze the pan, letting it cook for about 2-3 minutes until the alcohol evaporates and the sauce thickens slightly. Season with salt to taste.
Step 5: Serving
- Once the ravioli are cooked and drained, add them directly to the skillet with the shrimp and sauce. Toss gently to coat the ravioli in the sauce and shrimp.
- Serve the ravioli hot, garnished with fresh mint leaves for a burst of freshness and flavor. Enjoy your homemade potato and shrimp stuffed ravioli as a delightful, satisfying first course.
Tips for Success:
- Dough Resting: Be sure to let the dough rest for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out.
- Mint Flavor: The mint adds a wonderful fresh and aromatic touch. Use fresh mint to ensure the best flavor, and adjust the amount according to your personal taste.
- Cooking Shrimp: Don’t overcook the shrimp, as they can become rubbery. Cook them just until they turn pink and opaque.
- Wine Pairing: Pair this dish with a light, crisp white wine, such as a Sauvignon Blanc or Pinot Grigio, to complement the delicate flavors of the ravioli and shrimp.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 350 kcal |
| Protein | 22g |
| Carbohydrates | 50g |
| Fat | 12g |
| Fiber | 3g |
| Sodium | 450mg |
| Cholesterol | 160mg |
This Potato and Shrimp Stuffed Ravioli is a truly memorable dish, combining the comforting flavors of mashed potatoes with the sweetness of shrimp, all encased in delicate pasta. With a bit of time and care, this dish will surely become a favorite, impressing both family and friends alike. The light minty garnish and the flavorful shrimp sauce complete the dish, making it a well-rounded and delectable choice for any special occasion or family meal.
