Shrimp and Lemon Ravioli with Butter and Thyme
Category: First Course
Servings: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 200g |
| Eggs | 110g |
| Shrimp (peeled and deveined) | 720g |
| Cow’s milk ricotta | 260g |
| Lemon zest | ½ lemon |
| Fresh thyme | 3 sprigs |
| Fine salt | to taste |
| Freshly ground black pepper | to taste |
| Water | 1 liter |
| Leek | 60g |
| Butter | 40g |
| White wine | 40g |
| Fresh parsley | 4 sprigs |
| Extra butter | 80g |
Preparation Instructions:
Preparing the Shrimp and Lemon Ravioli Filling:
-
Clean the Shrimp: Start by cleaning the shrimp. Remove the heads and shells and set them aside. Slice the shrimp along the back to remove the vein.
-
Prepare the Leek: Trim the leek by removing the tough ends and any dark green leaves. Slice the leek into thin rings.
-
Make the Broth:
- In a saucepan, melt 40g of butter over medium heat. Add the sliced leek and sauté until softened.
- Next, add the shrimp shells and sauté for a few more minutes until fragrant.
- Pour in the white wine and allow it to reduce slightly before adding 1 liter of water. Bring the mixture to a simmer.
- Add the parsley, a pinch of salt, and pepper. Let the broth simmer gently for about 60 minutes, skimming off any impurities that rise to the surface.
-
Prepare the Fresh Pasta Dough:
- In a large mixing bowl, combine the flour and eggs, whisking the eggs lightly before adding them to the flour. Stir with a fork until the mixture starts to come together.
- Once it becomes crumbly, use your hands to knead the dough. Continue working it on a clean surface for about 5 minutes, until it’s smooth and elastic.
- Shape the dough into a ball, wrap it in plastic wrap, and let it rest at room temperature for 30 minutes.
-
Prepare the Ravioli Filling:
- In a bowl, combine the ricotta cheese with salt and pepper to taste. Add fresh thyme leaves and the grated lemon zest.
- Stir until the ingredients are well incorporated. Cover the bowl with plastic wrap and place it in the refrigerator until the dough has finished resting.
Assembling the Ravioli:
- Roll the Pasta:
- Once the dough has rested, lightly flour your work surface. Using a rolling pin or pasta machine, roll out the dough into thin sheets. Start with the widest setting and gradually reduce it, rolling the dough thinner with each pass.
- Form the Ravioli:
- Lay out one sheet of pasta and place small mounds (about 25g each) of the ricotta and shrimp mixture spaced about 3 cm apart along the length of the pasta sheet.
- Lightly brush the edges around each mound of filling with a bit of water.
- Place a second sheet of pasta on top and gently press around each mound to seal the ravioli, making sure to press out any air pockets to prevent them from bursting during cooking.
- Use a round cutter (7 cm in diameter) to cut out individual ravioli. Place the ravioli on a lightly floured kitchen towel to prevent them from sticking.
Cooking the Ravioli:
-
Prepare the Broth:
- Strain the shrimp broth through a fine-mesh sieve to remove any solids. Bring it back to a simmer in a large pot.
-
Cook the Ravioli:
- While the broth is coming to a boil, melt the remaining 80g of butter in a large skillet over medium heat. Add the thyme sprigs and cook for a few minutes until fragrant. Season with salt and pepper to taste.
- Once the broth is boiling, carefully drop the ravioli into the simmering broth and cook for 4-5 minutes, or until they float to the surface.
-
Finish the Dish:
- Using a slotted spoon, transfer the cooked ravioli from the broth to the skillet with the butter and thyme. Add a ladle of the broth to the skillet to help coat the ravioli in the buttery sauce.
- Stir gently to ensure the ravioli are well coated.
- Grate some fresh lemon zest over the top for an extra burst of citrus flavor.
Serve:
Serve your shrimp and lemon ravioli immediately, garnished with a few fresh sprigs of thyme and a final sprinkle of lemon zest. These ravioli are rich in flavor, with the delicate sweetness of the shrimp balanced by the brightness of lemon and the fragrant butter sauce.
Enjoy this elegant and comforting first course as part of a special meal or dinner with family and friends.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | ~570 kcal |
| Protein | ~30g |
| Carbohydrates | ~40g |
| Fat | ~30g |
| Fiber | ~2g |
| Sodium | ~600mg |
| Cholesterol | ~120mg |
| Vitamin A | ~10% DV |
| Vitamin C | ~8% DV |
| Calcium | ~15% DV |
This recipe for shrimp and lemon ravioli with butter and thyme brings together the rich, savory flavors of shrimp and creamy ricotta with the aromatic freshness of thyme and citrus. It’s the perfect dish to impress your guests, whether you’re celebrating a special occasion or simply enjoying a delicious homemade meal with loved ones.
