Shrimp Ravioli Recipe

Make dough

Mound the all-purpose and semolina flours on a clean work surface and make a large well in the center. In a small bowl, whisk the eggs, extra yolk, olive oil, chopped basil, chopped parsley and salt. Pour the egg-herb mixture into the well. Using a fork, gradually incorporate the flour into the eggs until a shaggy dough forms.

Knead & rest

Knead the dough for 8–10 minutes until smooth and elastic (add a teaspoon of water if too dry or a sprinkle of flour if too sticky). Shape into a ball, wrap tightly in plastic, and let rest at room temperature for at least 30 minutes (or refrigerate up to 2 hours). Bring back to room temperature before rolling.

Roll dough

Divide dough into 3 equal pieces. Keep unused pieces wrapped. Flatten one piece and run through a pasta machine starting at the widest setting, fold once and repeat 2 times. Gradually decrease settings until you reach a thin sheet about 1.5–2 mm thick (usually setting 6–8 depending on machine). Dust lightly with semolina or flour to prevent sticking.

Cook shrimp

Melt 2 tbs unsalted butter in a skillet over medium heat. Add minced shallot and cook 1–2 minutes until softened. Add garlic and cook 30 seconds until fragrant. Add chopped shrimp and sauté 1–2 minutes just until they turn pink and are cooked through. Remove from heat and let cool slightly.

Finish filling

Transfer the cooked shrimp mixture to a bowl. Stir in mascarpone (or ricotta), grated Parmesan, lemon zest, chopped chives, salt and black pepper. Taste and adjust seasoning. The filling should be moist but hold together; if too wet, drain briefly in a fine sieve or add another tablespoon of cheese. Chill filling for 10–15 minutes to firm slightly before assembling.

Prepare sheets

Lay one pasta sheet on a lightly floured surface. Place teaspoon-sized mounds of filling (about 1 tsp–1.25 tsp each) spaced 1.5 inches apart in rows. Lightly brush around each mound with water or beaten egg to help seal.

Top & seal

Carefully lay a second pasta sheet over the filled sheet. Press gently around each mound to remove air pockets and form seals. Use a ravioli cutter, pastry wheel or a knife to cut individual ravioli. Press edges firmly to ensure good seals. Transfer finished ravioli to a floured tray and cover lightly with a kitchen towel while you work.

Optional shaping

If desired, crimp edges with a fork for extra seal and visual finish. Keep finished ravioli on a lightly floured baking sheet single layer; do not stack.

Reduce aromatics

In a small saucepan set over medium heat, combine the minced shallots, white wine and white wine vinegar. Bring to a simmer and reduce the liquid until about 2–3 tablespoons remain (reduces in ~6–8 minutes).

Mount butter

Reduce heat to low or remove pan from direct heat. Stir in the teaspoon of cream if using. Gradually whisk in the cold cubed butter, a few pieces at a time, allowing the sauce to emulsify into a smooth, glossy beurre blanc. Keep the sauce warm over the lowest heat or in a warm water bath—do not boil or it will break.

Finish sauce

Whisk in the lemon juice, salt and white/black pepper. Taste and adjust seasoning. Keep warm until ravioli are ready to serve.

Toast pine nuts

In a small dry skillet over medium heat, toast the pine nuts, stirring frequently, until golden and fragrant, about 2–3 minutes. Watch closely to avoid burning. Remove from heat and cool.

Combine gremolata

Chop or crush the cooled pine nuts slightly and combine with chopped parsley, lemon zest, minced garlic, olive oil and salt. Mix and set aside at room temperature.

Cook ravioli

Bring a large pot of salted water (1 tbs coarse salt) to a gentle rolling boil. Add ravioli in batches (do not overcrowd). Fresh ravioli will cook quickly—about 2.5–4 minutes depending on thickness—when they float and the pasta is tender, use a slotted spoon to remove.

Optional sauté

For added flavor and a bit of color, heat 1 tbs unsalted butter in a skillet over medium heat. Add cooked ravioli and gently toss for 30–60 seconds to coat and warm through.

Plate

Place a spoonful of warm beurre blanc on each plate, arrange ravioli on top, spoon additional sauce over. Sprinkle pinenut gremolata evenly over the ravioli, finish with freshly grated Parmesan and a scattering of fresh herbs. Serve immediately.