Ingredients
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1 1/2 cups all-purpose flour
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4 large egg yolks, reserve whites in a cup
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1/2 teaspoon sea salt
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1 teaspoon olive oil
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2 -3 tablespoons water
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4 tablespoons flour, for dusting
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16 ounces ricotta cheese (Homemade Rich Fresh RICOTTA Cheese)
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1 cup lump crabmeat
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20 large shrimp, raw, deshelled
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2 tablespoons butter
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3 garlic cloves, minced
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1/2 cup fresh parmesan cheese
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salt & pepper
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1 teaspoon thyme
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2 tablespoons butter
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1 1/2 tablespoons flour
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1/4 teaspoon saffron, soak in 1 T water for 2 hours
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2 shallots or 1/4 medium onion, finely chopped
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1 1/2 cups chicken stock
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3 garlic cloves, minced
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1 cup dry white wine
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3/4 cup heavy cream
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salt & pepper
Instructions
- 1. Prepare ricotta cheese. Refrigerate.
- 2. On a clean surface, make a mound with flour and create a well in the middle for the eggs.
- 3.Pour egg yolks into the well of flour, along with olive oil, salt and water.
- 4. Gradually beat flour towards the middle until all flour is incorporated into eggs. Add up to 3 additional tablespoons of water if too dry.
- 5. Knead dough for 10 minutes until dough is smooth and elastic.
- 6. Wrap ball of dough in plastic. Rest 30 minute.
- 7. Prepare filling while dough rests.
- 8. Sautee shrimp with butter and garlic until cooked.
- 9. After shimp is cooked, remove shrimp,.
- 10. Mix cooked butter and garlic with ricotta.
- 11. Chop shrimp into 1/4" pieces & mix with ricotta.
- 12. Add all other filling ingredients and stir until mixed together.
- 13. Cut dough in half.
- 14. On floured surface, roll dough to make a thin sheet (about 1/16" thick).
- 15. Cut rounds using a 3-4" cookie cutter or the top of a glass.
- 16. Brush the edge of each round with reserved egg white.
- 17. Fill each round with about 1 T heap of filling.
- 18. Fold over and pinch shut, making sure the pasta is completely sealed.
- 19. Bring 4 quarts of salted water to a boil.
- 20.In a large pan, over med-hi heat, sautee butter, garlic and shallots 2-3 minute.
- 21. Dust in 1 1/2 T flour to create a "roux".
- 22. Add wine and reduce 2-3 minutes.
- 23. Add all remaining ingredients, cook 3-5 min until sauce is thickened & bubbly.
- 24. Boil ravioli 3-5 minutes until done. Gently remove and add to sauce.
- 25. Lightly toss ravioli in sauce until coated.
- 26. Serve topped with fresh parmesan and parsley.