Project Description

Side Stripe Shrimp Ravioli

Pasta Dough:

3.5c. All purpose flour
1 c. Semolina
7 Whole eggs
2 tbs. Olive oil
1 tsp. Salt

Method:

  1. Combine the two flours with the salt.
  2. Make a well in the center and add the eggs and olive oil.
  3. Start to mix with a fork or by hand, slowly incorporating the flour as you go.
  4. Once mixture is too stiff to mix by hand, use a dough scraper to finish combining.
  5. Knead by hand to form a uniform dough, then double wrap with cellophane and let rest at least 30 minutes prior to using.
  6. Yield:  Enough dough for approx. 30 ravioli that are 3” diameter.

Filling:

2c chopped Side Stripe Shrimp ( uncooked)
1 cup Side Stripe Shrimp (poached in salted water for 1 minute with shells on, refreshed in ice water and peeled)
2 tbs. leek brunoise (small dice) white and light green only
1 tbs. carrot brunoise
1 tbs. celery brunoise
2 tbs. chives, chopped fine
3 tbs. Mascarpone cheese
salt, ground pepper and lemon juice to taste
2 tbs. olive oil

Method:

  1. Sweat the vegetable brunoise gently in olive oil until soft.
  2. When the vegetables are cool, combine all of the ingredients and mix well with a spoon.
  3. Season with salt, pepper and lemon juice.
  4. Yield:  Enough filling for approx. 30 ravioli, 3” diameter.
    1. Roll the dough as thin as possible, lightly brush the pasta edges with water before sealing them.
    2. Cook the ravioli in salted water for 2-3 minutes and drizzle with olive oil and garnish with the poached Shrimp and shaved parmesan.