While I’ve made ravioli from scratch before and the dought really is quite simple, I didn’t feel like going though all the hassle of making it and then rolling out the dough. I’m not the best when it comes to working with dough and without a pasta roller, I can never get it as thin as I’d like. So, I just used wonton wrappers, that work perfectly well.
To make it a wholesome meal, I added a bunch of finely diced vegetables like carrots, peppers, peas & onions to my sauce, which also gave the dish some color. Anyway, here’s my recipe …
Valentine’s Day Special:
Heart-Shaped Shrimp Ravioli with White Wine Cream Sauce
* 30 Wonton Wrappers
For the filling-
* 8-10 large shrimp (shelled & de-veined)
* 3 cloves of garlic
* 3 tbsp butter
* 1 tsp lemon zest
* 1/4 cup parmesan cheese
* Salt & Pepper to taste
* 1/2 tbsp tomato paste
* water for boiling
For the sauce-
* 1 1/2 tbsp butter
* 1/4 cup carrots, finely diced
* 1/4 cup red peppers, finely diced
* 1/4 cup white onion, finely diced
* 1/4 cup frozen peas
* 2 cloves garlic, finely sliced
* 1/2 cup white wine
* 3/4 cup heavy cream
* 1/2 cup parmesan cheese, freshly grated
* Salt & Pepper to taste
* Handful of finely chopped fresh parsely
- Start by roughly chopping up the shrimp into small pieces and scoop them into the bowl of a food processor.
- Finely chop 3 cloves of garlic and add it to the shrimp.
- Roughly cube 3 tablespoons of butter and add it to the food processor.
- Add the lemon zest and some freshly grated parmesan cheese into the shrimp.
- Season the mixture well with some salt and pepper.
- Lastly, add the tomato paste for color.
- Pulse the mix until it all combines into a sticky paste, then set aside the filling.
- To make the heart shaped ravioli, start by cutting the wonton wrappers using a heart shapped cookie cutter.
- Spoon in some of the filling in the center, and using your fingers or the back of a spoon (wet them to keep the filling from sticking), spread the shrimp mix evenly leaving a 1/4 inch border of dough around it.
- Wet the edges of the dough with your finger and place another wonton wrapper over the filling. Press the edges down, making that there are no air bubbles in it.
- Then crimp the edges of the heart shaped ravioli with a fork, for a pretty design and to help seal it better.
- Boil the ravioli for about 7-9 minutes until they come floating to the top.
- While the ravioli is cooking, you can prepare the sauce. (Prep all your veggies before hand, by finely dicing them)
- Simply sautee all the vegetables in the butter for about 2-3 minutes.
- Season with salt and add the wine. Allow the liquid to reduce on high to about half.
- Then turn the heat down and pour in the cream and add the parmesan cheese.
- Check the seasoning and add some salt & pepper, if needed.
- Turn the heat off and add the chopped parsely.
- Drain and add the ravioli to the sauce.
- Garnish with some more parsely (and a pan fried shrimp, if you want).