Ravioli Recipe

Make pasta dough

On a clean work surface, mound the flour and make a well in the center. Crack 2 eggs into the well, add 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, gently whisk eggs and gradually incorporate flour from the edges until a shaggy dough forms. Knead by hand for 8–10 minutes until smooth and elastic. If dough is sticky, add up to 1 tablespoon more flour. Wrap in plastic and rest at room temperature for 30 minutes.

Prepare filling

In a bowl combine 1 cup ricotta, 1/4 cup grated Parmesan, 2 tablespoons chopped basil, 1 teaspoon lemon zest and 1/4 teaspoon black pepper. Taste and adjust salt as needed (ricotta can be soft-salted). Mix until homogeneous and smooth. Transfer filling to a piping bag or a zip-top bag with corner snipped.

Roll and form ravioli

Divide rested dough into 4 pieces. Work with one piece at a time and keep remaining dough covered. Roll or run through a pasta machine to about 1.5 mm thickness (setting 6–7 on many machines) to make two long sheets. Lightly flour sheets. Place small mounds (~1 teaspoon) of filling spaced 1.5 inches apart on one sheet. Brush around each mound with beaten egg wash. Lay the second sheet over the first, pressing gently to remove air pockets and seal. Use a ravioli cutter or a sharp knife to cut squares about 1.75–2 inches across. Crimp edges with a fork to ensure seal. Place on a lightly floured tray until ready to cook.

Cook ravioli

Bring a large pot of salted water to a brisk simmer. Add ravioli in batches so they move freely. Cook fresh ravioli 2–3 minutes, until they float and the pasta is tender. Use a slotted spoon to transfer to a shallow pan for finishing with sauce.

Season shrimp

Pat shrimp dry with paper towel. Toss with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper and 1/2 teaspoon smoked paprika. Let sit 5 minutes.

Sear shrimp

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add shrimp in a single layer and sear 1–1.5 minutes per side until pink and just cooked through. Remove shrimp to a plate and set aside. Do not overcook.

Sauté aromatics & vegetables

Reduce heat to medium. Add remaining 1 tablespoon butter to the pan. Add minced shallot and sauté 1–2 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add zucchini, red bell pepper and asparagus pieces. Sauté 3–4 minutes until vegetables are tender-crisp.

Deglaze & build cream sauce

Pour in 1/4 cup dry white wine and 1/4 cup fish or chicken stock, scraping up brown bits from the pan. Cook 1–2 minutes to reduce slightly. Stir in 1/2 cup heavy cream and 1/2 teaspoon creole or hot sauce. Reduce heat to low and simmer gently 2–3 minutes until sauce thickens slightly. Add 1 tablespoon lemon juice and 1 tablespoon chopped parsley. Season to taste with remaining salt and pepper.

Finish shrimp in sauce

Return seared shrimp to the pan and warm through in the cream sauce for 1 minute. Taste and adjust seasoning. Finish with chopped chives.

Warm a wide shallow sauté pan over low heat and add 1 tablespoon unsalted butter and 1 tablespoon extra-virgin olive oil. Add cooked ravioli in a single layer and gently toss with the butter to coat and lightly brown the pasta edges 1–2 minutes. If sauce is very thick, add 1–2 tablespoons pasta cooking water to loosen.

Spoon the AZUL shrimp and vegetable cream sauce over the plated ravioli (3–4 ravioli per serving depending on size). Arrange shrimp and vegetables attractively on top and around the pasta. Drizzle additional sauce over everything.

Garnish each plate with 1 tablespoon grated Parmesan, a small handful (about 1 tablespoon) of microgreens or basil leaves, and a grind of freshly ground black pepper and a pinch of sea salt to taste. Serve immediately.