Seafood Ravioli Recipe
seafood-filled fresh pasta, roma tomatoes, asparagus, lemon butter, shrimp
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Ingredients
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Pasta
Filling
Sauce
Method
Pasta Preparation
- 1
Make the Pasta Dough
In a large bowl, mix the all-purpose flour and salt. Make a well in the center and crack in the eggs. Using a fork, mix the flour into the eggs until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
Filling Preparation
- 2
Prepare the Filling
In a mixing bowl, combine the shrimp, crab meat, ricotta cheese, grated Parmesan, minced garlic, chopped parsley, salt, and black pepper. Mix well until all ingredients are combined. Set aside.
Pasta Assembly
- 3
Roll Out the Pasta
After the dough has rested, divide it into four equal pieces. Roll out each piece into thin sheets using a pasta machine or rolling pin, dusting with flour to prevent sticking.
- 4
Fill the Ravioli
Place small mounds of the seafood filling (about 1 tablespoon each) onto one sheet of pasta, leaving enough space between each mound. Moisten the edges of the pasta sheet with water, then carefully place another sheet of pasta over the filling. Press down around each mound to seal, ensuring no air is trapped inside. Cut the ravioli into squares using a knife or ravioli cutter.
Cooking the Ravioli
- 5
Cook the Ravioli
Bring a large pot of salted water to a boil. Gently add the ravioli and cook for about 3-4 minutes or until they float to the surface and are cooked through. Remove with a slotted spoon and set aside.
Sauce Preparation
- 6
Make the Lemon Butter Sauce
In a large skillet, melt the butter over medium heat. Add the chopped asparagus and cook for about 3-4 minutes. Then add the diced Roma tomatoes and lemon juice. Season with salt and black pepper to taste. Cook for an additional 2-3 minutes until the tomatoes soften.
