Gulf Shrimp And House-made Ravioli Recipe
Hand-pulled ricotta, truffle fonduta, shaved fennel
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Ingredients
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Ravioli Dough
Ricotta Filling
Truffle Fonduta
Shrimp and Fennel
Method
Ravioli Dough
- 1
Make the Dough
In a mixing bowl, combine the all-purpose flour and salt. Make a well in the center and add the eggs and olive oil. Using a fork, gradually mix the flour into the eggs until a dough forms.
- 2
Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Ricotta Filling
- 3
Prepare the Filling
In a bowl, mix the ricotta cheese, grated Parmesan, chopped basil, salt, and black pepper until well combined. Set aside.
Truffle Fonduta
- 4
Make the Fonduta
In a saucepan over medium heat, combine the heavy cream and bring to a simmer. Gradually stir in the grated Parmesan cheese until melted and smooth. Add the truffle oil and salt, then remove from heat and set aside.
Shrimp and Fennel
- 5
Cook the Shrimp
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add the Gulf shrimp, salt, and black pepper, cooking until shrimp are pink and cooked through, about 3-4 minutes.
- 6
Combine with Fennel
Add the thinly sliced fennel to the skillet and sauté until tender, about 5 minutes. Remove from heat.
Assembly and Serving
- 7
Assemble the Ravioli
Roll out the rested dough into thin sheets using a pasta machine or rolling pin. Cut into squares and place a small amount of ricotta filling in the center of each square. Fold the dough over to form a triangle and press to seal.
- 8
Cook the Ravioli
Bring a pot of salted water to a boil. Add the ravioli and cook for 3-4 minutes until they float to the surface. Drain and set aside.
- 9
Serve
On a plate, drizzle the truffle fonduta, place the cooked ravioli on top, and garnish with the shrimp and fennel mixture. Enjoy!